This recipe is easy, budget-friendly, and incredibly satisfying. It turns everyday ingredients into a cozy dessert with a soft interior and lightly crisp top. The plant-based custard delivers all the creaminess you expect without dairy or eggs. It’s also highly customizable—add fruits, spices, or chocolate to make it your own. Whether served warm for dessert or breakfast, it’s always a comforting choice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
stale bread (cubed) plant-based milk coconut milk or cream brown sugar or maple syrup cornstarch vanilla extract ground cinnamon ground nutmeg salt raisins or dried fruit (optional)
Directions
Preheat your oven to 180°C (350°F) and lightly grease a baking dish.
Place the cubed bread into the prepared dish, spreading it evenly. If using raisins or dried fruit, sprinkle them over the bread.
In a bowl, whisk together the plant-based milk, coconut milk or cream, sugar or maple syrup, cornstarch, vanilla extract, cinnamon, nutmeg, and salt until smooth.
Pour the mixture evenly over the bread, pressing down gently to help the bread absorb the liquid. Let it sit for about 10 to 15 minutes so the bread can soak up the custard.
Bake for 35 to 45 minutes, or until the top is golden and the center is set.
Remove from the oven and let it cool slightly before serving. It can be enjoyed warm, optionally with a drizzle of syrup or a scoop of dairy-free ice cream.
Servings and timing
This recipe serves about 6 portions. Preparation time: 15 minutes Soaking time: 15 minutes Baking time: 40 minutes Total time: about 1 hour 10 minutes
Variations
You can add chocolate chips for a richer dessert or fresh berries for a lighter, fruity version. Swap cinnamon and nutmeg for pumpkin spice for a seasonal twist. Use different types of bread like brioche-style vegan bread or whole grain for varied texture. A splash of orange zest or rum extract can elevate the flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through. If reheating in the oven, cover with foil to prevent drying out. You can also freeze portions for up to 2 months; thaw in the refrigerator before reheating.
FAQs
Can I use fresh bread instead of stale?
Yes, but slightly drying it out first helps it absorb the custard better.
What type of plant-based milk works best?
Oat, almond, or soy milk all work well depending on your preference.
How do I know when it’s done baking?
The top should be golden and the center should feel set, not liquid.
Can I make it ahead of time?
Yes, assemble it in advance and bake when ready, or reheat before serving.
Is it very sweet?
It’s moderately sweet, but you can adjust the sugar to taste.
Can I make it gluten-free?
Yes, just use gluten-free bread.
Why is my pudding too dry?
It may need more liquid or less baking time.
Can I add nuts?
Yes, chopped nuts add a nice crunch and flavor.
Can I serve it cold?
Yes, though it’s most enjoyable warm.
What toppings go well with it?
Maple syrup, dairy-free whipped cream, or fruit compote are great options.
Conclusion
Vegan Bread Pudding is a simple, comforting dessert that brings warmth and flavor to your table. With its creamy texture and endless customization options, it’s a perfect way to turn basic ingredients into something truly satisfying.
This Vegan Bread Pudding is a warm, comforting dessert made with simple plant-based ingredients. With a soft custard-like center and lightly crisp top, this easy dairy-free bread pudding is perfect for using up leftover bread and creating a cozy, satisfying treat.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes
Yield:6 servings
Category:Breakfast / Dessert
Method:Baking
Cuisine:Comfort Food
Diet:Vegan
Ingredients
5 cups stale bread, cubed
2 cups plant-based milk (oat, almond, or soy)
1/2 cup coconut milk or cream
1/2 cup brown sugar or maple syrup
2 tbsp cornstarch
1 tbsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1/2 cup raisins or dried fruit (optional)
Instructions
Preheat oven to 180°C (350°F) and lightly grease a baking dish.
Add cubed bread to the dish and spread evenly. Sprinkle raisins or dried fruit if using.
In a bowl, whisk together plant-based milk, coconut milk, sugar or maple syrup, cornstarch, vanilla, cinnamon, nutmeg, and salt until smooth.
Pour the mixture over the bread, pressing gently so the bread absorbs the liquid. Let sit for 10–15 minutes.
Bake for 35–45 minutes, until the top is golden and the center is set.
Let cool slightly before serving. Serve warm with optional toppings.
Notes
Slightly stale bread absorbs the custard best.Cover with foil while reheating to prevent drying out.Add chocolate chips or nuts for extra texture and flavor.
