Vegan Bread Pudding

Why You’ll Love This Recipe

Next time you need an idea to use up stale bread, skip stuffing (like this vegan stuffing) and croutons, and turn a childhood classic vegan with this easy vegan bread pudding recipe (aka vegan bread and butter pudding). It’s one of the easiest desserts to throw together with simple pantry and kitchen staples, and you’d never guess it’s egg and dairy-free.

In this eggless bread pudding, sturdy bread is soaked in a sweet, creamy, cinnamon-spiced custard sauce, studded with sweet raisins, then baked until soft and yummy inside with a golden, crisp top. It’s a cozy yet indulgent dessert that’s easy to customize with fruit, nuts, and add-ins to enjoy for breakfast, brunch, or dessert.

Looking for more simple, crowd-pleasing desserts? Try vegan apricot crisp, the best vegan apple crumble, or this easy strawberry blueberry pie.

The Ingredients

Refer to the recipe card for the full list of ingredients and quantities.

What Is The Best Bread for Bread Pudding?

It’s best to use day-old bread with a sturdy texture and good crumb to soak up the liquid without becoming mushy. My favorites include:

• Sourdough bread (robust texture and subtle tangy flavor to add depth)
• French bread/baguette (has a firm, chewy crust, so holds up well)
• Italian bread (similar to the above but with a denser crumb)

However, you could also use vegan challah/brioche (extra sweet and indulgent) or even vegan croissants (extra flaky, ‘buttery’ flavor)

Recipe Variations & Add-Ins

Here are just some ways to add flavor and texture to this endlessly customizable recipe for vegan bread pudding.

• Vegan butter: Brush over the dairy-free bread pudding before and after baking for a lovely brown crust and rich ‘buttery’ flavor.
• Nutmeg: Just a pinch adds depth to basic bread pudding.
• Citrus zest: 1-2 teaspoons of lemon or orange zest add brightness.
• Other dried fruits: I.e., currants, cranberries, cherries, apricots, etc.
• Fruits: Add fresh fruits instead of or alongside raisins, Like:
  • Apple/pear (thinly sliced/finely chopped)
• • Berries (single or mixed – blueberries, raspberries, strawberries, etc.)
  • Banana (thinly sliced + replace applesauce with mashed banana)
• Nuts: Like walnuts, pecans, almonds, pistachios, hazelnuts – for crunch and flavor.
• Vegan chocolate: Bitter-sweet or semi-sweet dairy-free chocolate chips/chunks.
• Vegan mini marshmallows: For sweet, gooey indulgence. I like to use Dandie’s or the kind from Trader Joe’s.
• Coconut: Add several tbsps of unsweetened shredded coconut for flavor/texture.

Add up to ¾ cup in total of any chunky add-ins (fruit, nuts, vegan chocolate, ‘mallows).

How to Make Vegan Bread Pudding

FAQs

Pro Recipe Tips

• Use the right bread: It’s important to use day-old, sturdy bread like French bread, sourdough, etc., as they’ll soak up the ‘custard’ without becoming mushy.
• Use even-sized bread pieces: So they soak and bake evenly.
• Adjust sweetness: To your desired level.
• Be careful not to overbake: Otherwise, it can end up dry. If it looks a little dry mid-bake, cover the baking dish in foil.
• To double the recipe: Use a 9×13-inch baking dish.
• Leave it to rest: The no-egg bread pudding sets while it cools, making it easier to serve.

Serving Suggestions

Enjoy a portion of warm and comforting eggless bread pudding either alone or with:

• A sprinkle of powdered sugar
• Vegan whipped cream (plain or sweetened)
• Vegan vanilla ice cream (or banana ice cream)
• Fresh fruit (like mixed berries, sliced bananas, etc.)
• Fruit compote – like this 3-ingredient easy mango compote
• Vegan custard
• Vegan chocolate sauce or vegan date caramel sauce

Storage Instructions

Leave it to fully cool, then store leftover bread pudding tightly wrapped in plastic wrap or in an airtight container in the refrigerator for 3-4 days. And here are the labels I used in the photo below.

Alternatively, freeze it for up to 3 months. Then, leave it to thaw in the refrigerator overnight before reheating in a microwave or oven.