Easy Vegan Bread Pudding Recipe
Looking for a delicious vegan bread pudding recipe? I have the perfect recipe made with plant-based ingredients that create a deliciously fruit, spiced pudding. Get ready to enjoy a warm and comforting dessert that will leave you wanting more!
Imagine a dessert that takes less than 10 minutes to prep, uses mostly store cupboard ingredients, lasts for several days in the fridge and tastes amazing? Oh, and it’s also dairy-free and eggless! Meet my vegan bread pudding.
Not to be confused with bread and butter pudding, bread pudding uses up scraps of stale bread, soaked in a custard, along with dried fruit and spices, then slowly baked for over an hour. This creates a dense pudding that, when cooled, you cut into generous squares to serve with more vegan custard or cream.
Why You’ll Love my Easy Vegan Bread Pudding
- Make ahead mixture, mix up the night before
- Store cupboard ingredients
- Quick to prep
- Eggless and Dairy free recipe
- No-Sugar Recipe
This is my other half’s favourite dessert, and he has been unable to eat it for many years because it contains eggs. So, I decided to make his day and bake him a dairy-free, eggless bread pudding! The eggy custard element was simply replaced by plant-based yogurt/milk/butter and sugar, all combining to make a rich, sweet sauce for the bread and dried fruit. The bread soaks this all up and, when cooled, you have a dense, pudding that you cut into hearty squares and drench in vegan custard.
The flavour is reminiscent of Christmas pudding, but with a less boisterous flavour, more comforting, with softer spices. If you dislike the dark, smoky flavours of Christmas pud, you might just prefer this.
The best thing about vegan bread pudding is that it only gets better with time. So, the first day, it tastes lush, the second day it tastes even more amazing and by day 4….well, there’s not much left by day 4!
Table of Contents
Ingredients
- star item: bread, stale or fresh, and you can use a mixture of white or wholemeal
- fridge items: vegan yogurt, milk and butter, lemon zest
- store cupboard: mixed spice, brown and demerara sugar, dried fruit, fresh nutmeg
This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe.
Vegan Gluten-Free Bread Pudding recipe
To make my vegan bread pudding gluten-free, simply use your favourite gluten-free bread. Because of the nature of gluten-free bread, you might find that you need less liquid, so I would start off adding half of the liquid mixture above and seeing how the bread soaks that up. You don’t want the pudding to go mushy, so just be cautious with measurements.
Instructions
- Preheat your oven to 180c.
- Tear the bread into smallish pieces into your baking dish. Stir in the dried fruit and mixed spice.
Now pour over the milk, mix well.
Press the bread down into the milk with the back of a fork to ensure that it is all moistened.
Whisk together the lemon zest, brown sugar and yogurt into a jug and now pour this over the bread mixture. Leave to stand for 15 mins.
Now pour over the melted butter, folding it gently in.
- Sprinkle with the demerara sugar.
- Place in the oven and bake for an hour and a half.
- Remove from the oven and leave to stand for half an hour before serving.
Substitutions
- Dried fruit – use whichever dried fruit you prefer. If you want to make a festive bread pudding, try adding some dried cranberries
- Lemon zest – use orange zest if you prefer (perfect for a festive bread pudding!)
- Chocolate chips – don’t like dried fruit? try adding some vegan chocolate chips for a rich, child-friendly pud!
- Bread – you can also use stale vegan brioche buns or any other type of bread (not a savoury flavoured one though!).
Storage
- Once cooked and cooled, cover the bread pudding and keep refrigerated, cutting off squares when needed.
Top tip
Try freezing odd ends and crusts of bread in a ziplock bag so that you always have spares on hand to make this recipe!
Vegan Bread Pudding Recipe
Equipment
- 1 Deep baking dish
Ingredients
- 500 g Dried fruit - mixed
- 500 g Bread - I used an uncut cottage loaf
- 1½ tbsp Mixed spice
- ¼ tsp Nutmeg
- 100 g Butter - vegan, melted
- ½ cup Yogurt, - vegan, plain or vanilla
- 600 ml Soya milk - or plant-based milk of your choice
- 140 g Brown sugar
- Zest of a lemon
- 1 tbsp Demerara Sugar - for sprinkling
Instructions
- Preheat your oven to 180c.
- Tear the bread into smallish pieces into your baking dish.
- Stir in the dried fruit and mixed spice.
- Now pour over the milk, mix well.
- Whisk together the lemon zest, brown sugar and yogurt into a jug and now pour this over the bread mixture.
- Mix again and leave to stand for 15 minutes.
- Now pour over the melted butter, folding it gently in.
- Sprinkle with the demerara sugar.
- Place in the oven and bake for an hour and a half.
- Remove from the oven and leave to stand for half an hour before serving.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
