If you’ve ever believed that bread pudding requires milk, butter, and eggs, think again! This vegan bread pudding recipe proves otherwise, using plant-based ingredients to create a delectable twist on this classic dessert. Get ready to be amazed by one of the best variations you’ve ever tasted!
One of the first official mentions of bread pudding is from an 18th-century English cookbook The Complete Housewife, which contains two recipes for baked bread pudding. The first one consists of a puff pastry base, with slices of penny loaf with butter, raisins and currants, and pieces of butter that are added in alternating layers. Over this is poured thickened, spiced cream and orange blossom water.
This vegan bread pudding recipe is very similar to the original English version of bread pudding – with orange zest, a layer of raisins and thick vanilla custard.
Ingredients You’ll Need to Make This Vegan Bread Pudding
Stale bread – the best part of this recipe is that it allows you to use up your stale bread and turn it into a delicious dessert. If you’re gluten free, you can easily use your gluten-free bread and turn the vegan bread pudding into a vegan and gluten-free dessert.
Coconut oil – melted refined coconut oil works best, as it has a very neutral flavour. I don’t recommend reducing the amount, as fat is an important factor in the taste and texture of bread pudding.
Cinnamon, vanilla extract and orange zest – for added aroma.
Raisins – add an extra layer of sweetness and texture.
Milk – for the custard. You can use any kind of milk you prefer. I used unsweetened almond milk.
Cornflour – it’s the binding agent that thickens the vanilla custard.
Golden caster sugar – this is caster sugar that has been processed in a way that keeps some molasses, giving it a slightly light brown colour and a more buttery, caramel flavour. If you don’t have it, you can use regular caster sugar instead.
How to Make Vegan Bread Pudding
Step One – Whisk Oil & Spices
Combine the oil, cinnamon and orange zest in a large bowl.
Step Two – Coat the Bread
Break the bread into small pieces into the bowl with the oil mixture and stir well.
Step Three – Cook the Custard
Whisk milk and vanilla in a large saucepan over medium heat. Meanwhile, in a small bowl, whisk together the remaining ½ cup of milk, sugar and cornflour until perfectly smooth. As the milk in the saucepan starts to bubble, slowly whisk in the cornstarch mixture. Whisk well until smooth and combined, then place over a medium–low heat. Simmer gently for 6 to 8 minutes, or until the custard is almost boiling and coats the back of a wooden spoon, whisking continuously.
Step Four – Assemble the Pudding and Bake
Spread the bread evenly a the prepared baking dish. Pour the custard over the bread and leave to soak for around 20 minutes. Sprinkle with the raisins and bake for 25 to 35 minutes, or until lightly golden and starting to set.
Vegan Bread Pudding FAQs
Is this bread pudding gluten free?
It can be. If you’re gluten free, simply use your favourite gluten-free bread to make this vegan bread pudding gluten free as well.
How to should I serve bread pudding?
Bread pudding can be served warm or cold. It’s best the same day it’s made, but you can also keep it in the fridge for a few days and reheat it later on. Dust it with powdered sugar before serving.
Does bread pudding need to be refrigerated?
Yes, don’t let bread pudding sit at room temperature for more than 2 hours. Keep it in the fridge and eat it within 3 to 4 days.
To reheat it in the oven, preheat the oven to 350°F, cover the pudding with foil and cook for 5 to 15 minutes. If you’re using a microwave, cook on low power for 2 to 5 minutes, checking it often. For either method, heat the pudding until it reaches a temperature of 165°F.
Does it freeze?
I wouldn’t recommend it, as frozen bread pudding will lose a lot of its flavour and moisture.
More Warm and Comforting Vegan Desserts
For comfort food at its finest, check out these vegan desserts:
Vegan Bread Pudding
Ingredients
- ½ cup (100g) coconut oil, melted
- ½ teaspoon ground cinnamon
- Zest of 1 orange
- 10 thick slices stale bread
- ⅔ cup (100g) raisins
Custard
- 2 teaspoons (1) vanilla extract
- 3 cups (750g) plant-based milk
- 5 tablespoons cornflour
- 5 tablespoons golden caster sugar
Instructions
- Combine the oil, cinnamon and orange zest in a large bowl. Use a small amount to grease a medium ovenproof dish (roughly 8-inch square).
- Break the bread into small pieces into the bowl with the oil mixture. Stir well until all of the pieces are coated in oil.
- Spread the bread evenly into the prepared baking dish. Sprinkle the raisins on top.
- To prepare the custard, whisk 2 ½ cups of the milk and vanilla in a large saucepan over medium heat. Meanwhile, in a small bowl, whisk together the remaining ½ cup of milk, sugar and cornflour until perfectly smooth.
- As the milk in the saucepan starts to bubble, slowly whisk in the cornstarch mixture. Whisk well until smooth and combined, then place over a medium–low heat. Simmer gently for 6 to 8 minutes, or until the custard is almost boiling and coats the back of a wooden spoon, whisking continuously.
- Pour the custard over the bread. Leave to soak for around 20 minutes. Meanwhile, preheat the oven to 350°F (175°C).
- Place the dish in the hot oven for 25 to 35 minutes, or until lightly golden and starting to set.
- Remove from the oven, let it cool slightly, then dust with powdered sugar and serve while still warm.
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