Vegan Bread Pudding (Shockingly Easy!)

5 from 7 votes

This easy vegan bread pudding has a soft, custardy center, sweet raisins, and a golden top, all made without eggs, dairy, or butter!

Prep Time5

Cook Time45

Set Time1

Total Time1 50

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 309kcal

7 slices day-old sourdough, French, or Italian bread torn into small chunks (about 8 cups)
2 cups plant-based milk (480 ml)
¾ cup applesauce (about 185 g)
⅓ cup sugar (67 g)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ cup raisins (about 75 g)
½ cup fresh or frozen raspberries (optional) (about 60 g)

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) and grease an 8-inch (20 cm) square baking pan.
Add the bread chunks to the baking dish. If using raspberries, scatter them over the bread.
In a large bowl, whisk together the plant-based milk, applesauce, sugar, cinnamon, vanilla, and raisins until the sugar is mostly dissolved.
Pour the mixture over the bread and press down so all the bread is soaked. Let it sit while the oven finishes heating.
Bake for about 45 minutes, until the top is golden and lightly toasted and a knife in the center comes out clean but slightly moist.
Let it cool and set for at least 1 hour before serving.

Use day-old, sturdy bread, and tear it into even pieces so it soaks and bakes evenly.
Adjust the sugar to your taste.
If the top looks dry before the center is set, cover the dish with foil.
To double it, use a 9x13-inch baking dish.
Store it in the fridge for 3 to 4 days, or freeze for up to 3 months.