Vegan Bread Pudding (Shockingly Easy!)

The Ingredients

• Bread: About 7 slices, or 8 cups of chunks, of day-old sourdough, French, or Italian bread.
• Plant-based milk: Any unsweetened plant milk works. Creamier milks like oat or soy make a richer pudding.
• Applesauce: This is the egg replacer. It binds the pudding and keeps it moist.
• Sugar: Adjust it to your taste.
• Cinnamon and vanilla: For that classic bread pudding flavor.
• Raisins: Swap them for another dried fruit if you like.

You’ll find the full amounts in the recipe card below.

What Is The Best Bread for Bread Pudding?

Day-old bread with a sturdy texture works best, because it soaks up the custard without falling apart. My favorites are:

• Sourdough: It adds a little tang and depth.
• French bread or baguette: It has a firm, chewy crust.
• Italian bread: It has a dense crumb that holds up well.

Vegan challah, vegan brioche, or vegan croissants also make a richer bread pudding.

Recipe Variations & Add-Ins

Keep chunky add-ins to about ¾ cup total so the pudding still sets.

• Raspberries: Scatter ½ cup of fresh or frozen raspberries over the bread before pouring in the milk mixture.
• Vegan butter: Brush it on the bread before and after baking for a buttery, golden crust.
• Nutmeg: Add a pinch for extra warmth.
• Citrus zest: Add 1 to 2 teaspoons of orange or lemon zest.
• Other dried fruit: Currants, dried cranberries, cherries, or apricots.
• Apple bread pudding: Stir in a chopped apple or pear.
• Banana: Use mashed banana instead of applesauce and add sliced banana.
• Nuts: Pecans or walnuts add crunch.
• Chocolate: Stir in vegan chocolate chips or chunks.
• Vegan marshmallows: Mini marshmallows make it extra fun. I like Dandie’s.
• Coconut: Sprinkle shredded coconut on top.

How to Make Easy Vegan Bread Pudding

Step 5: Let it set: Cool for at least 1 hour before serving so it sets.

Common Problems To Avoid

• Mushy bread pudding: Use day-old, sturdy bread. Soft sandwich bread falls apart. Only have fresh bread? Toast it lightly or dry it in a low oven first.
• Uneven texture: Tear the bread into similar-size pieces so everything soaks and bakes evenly.
• Dry bread pudding: Don’t overbake it. If the top looks dry before the center is set, cover the dish with foil.
• Hard raisins: Soak them in warm water or plant-based milk for 10 minutes before adding them.
• Too runny when sliced: Let it rest for the full hour so it can set.
• Making a double batch: Use a 9×13-inch baking dish.

FAQs

Serving Suggestions

Serve it warm, on its own or with:

• Powdered sugar: A simple dusting on top.
• Something creamy: Vegan whipped cream, vegan vanilla ice cream, or banana ice cream.
• Fruit: Fresh berries, sliced banana, or my 3-ingredient mango compote.

What Sauce Goes With Bread Pudding?

A warm sauce takes bread pudding to the next level. Try my vegan date caramel sauce, a drizzle of vegan chocolate sauce, or my vegan custard for an extra special dessert.

Storage Instructions

Reheat: Warm individual pieces in the microwave for 30 to 60 seconds, or cover the dish with foil and warm it in a 350 degrees Fahrenheit (177 degrees Celsius) oven until heated through.

Fridge: Let it cool completely, then cover tightly or store it in an airtight container for 3 to 4 days.

Freezer: Freeze it for up to 3 months. Thaw it in the fridge overnight.