Vegan bread pudding is a delicious and comforting dessert that’s easier to make than you might think. This recipe transforms stale bread into a custard-infused delight, perfect for satisfying your sweet cravings.
A Symphony of Flavors and Textures
This recipe is more than just a dessert; it’s an experience. Imagine biting into a warm slice of bread pudding, the soft, custardy interior melting in your mouth, punctuated by bursts of sweetness from plump raisins and a hint of vanilla. It’s the perfect marriage of textures and flavors, made even better by the fact that it’s completely plant-based.
Ingredients for Vegan Bread Pudding Bliss
- 6 cups cubed stale bread (any kind except sourdough)
- 2 cups plant-based milk (unsweetened almond milk recommended)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1/4 cup vegan butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1 cup raisins
Vegan bread pudding ingredients laid out on a wooden table
Crafting Your Vegan Bread Pudding Masterpiece
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large bowl, whisk together the plant-based milk, granulated sugar, brown sugar, melted vegan butter, vanilla extract, cinnamon, nutmeg, and salt.
- Add the cubed bread to the milk mixture and gently press down to ensure all the bread is submerged. Allow the bread to soak for at least 30 minutes, stirring occasionally.
- Chef’s Tip: “For extra richness and depth of flavor, let the bread soak in the mixture for up to an hour. This allows the bread to fully absorb all the deliciousness.” – Maya Green, Vegan Pastry Chef
- Stir in the raisins.
- Pour the mixture into your prepared baking dish.
Pouring bread pudding mixture into a baking dish
- Bake for 45-55 minutes, or until the pudding is set and golden brown on top. To check for doneness, insert a toothpick into the center; it should come out mostly clean.
- Let the bread pudding cool slightly before serving.
Enjoying Your Vegan Bread Pudding
This bread pudding is divine on its own, but for an extra special treat, serve it warm with a scoop of vegan ice cream or a drizzle of vegan caramel sauce.
A slice of vegan bread pudding served on a plate with vegan vanilla ice cream
Vegan Bread Pudding FAQs
Can I use different types of bread?
Absolutely! Feel free to experiment with different types of bread, like challah, brioche, or even croissants. Avoid sourdough bread, as its tangy flavor doesn’t lend itself well to this recipe.
Can I make vegan bread pudding without raisins?
Of course! If you’re not a fan of raisins, you can omit them altogether or substitute them with other dried fruits like cranberries, chopped apricots, or chopped dates.
Can I make this recipe gluten-free?
Yes, you can use gluten-free bread to make this recipe suitable for those with gluten sensitivities.
How should I store leftover vegan bread pudding?
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions for a few seconds or warm in a preheated oven at 300°F for 10-15 minutes.
Can I freeze vegan bread pudding?
While you can freeze bread pudding, the texture may change slightly upon thawing. It’s best to enjoy it fresh, but if you need to freeze it, wrap it tightly in plastic wrap and then foil before freezing. Thaw overnight in the refrigerator and reheat as desired.
This Vegan Bread Pudding Recipe is sure to become a new favorite. It’s a fantastic way to use up leftover bread and a delicious way to treat yourself or impress your guests. Give it a try and discover the magic of vegan comfort food. And if you’re looking for other delightful vegan desserts, be sure to explore our vegan ice cream boston selection or browse our collection of vegan recipes with silken tofu pasta for savory options.
