This Vegan Bread Pudding is insanely delicious with a golden crispy outside and a tender, decadent inside. Serve it warm or cold, for breakfast, or as a dessert!
Whether you have dairy or egg allergies, are vegan, or are trying to eat more plant-based foods, this bread pudding recipe is for you! It's the perfect way to use up leftover bread.
Ingredients you will need
Bread - I like to use a crusty French or Italian bread, but honestly any day-old bread will do!
Plant-Based Milk - Any type can be used,however I would avoid full fat coconut milk due to it's high calorie and saturated fat content.
Maple Syrup - Pure maple syrup is used to sweeten the pudding.
Flaxseed - Ground flaxseed is used to help bind the ingredients together.
Vanilla Extract & Cinnamon - Both are added for some amazing flavor!
How to make this recipe
Preheat your oven to 350 degrees and grease an 8x8 baking dish.
Cut the bread into 1" cubes and place into the baking dish.
Whisk together the remaining ingredients in a large mixing bowl and then pour on top of the bread cubes. Gently press the bread down into the liquid to ensure all of the pieces are saturated.
Bake for 45 minutes. Remove from the oven and dust with a little powdered sugar prior to serving if desired.
What to serve with Bread Pudding
I love to serve my bread pudding with a simple, 3-ingredient raspberry puree and a dollop of whipped topping. It's so amazingly delicious!
You could also add fruit and/or nuts to the pudding prior to baking. Raisins, chopped apples or peaches, coconut flakes, sliced almonds, walnuts, or pecans. The possibilities are endless!
Helpful Hints
Don't have ground flaxseed? You can grind whole flax seeds in a coffee grinder, or substitute chia seeds!
This recipe can be doubled and baked in a 9x13 baking dish. Just click the 2x on the recipe card!
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Did you make this recipe? Please leave me a rating and comment below. I love to hear from my readers!
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Vegan Bread Pudding
Ingredients
- 6 slices Crusty or Day-Old Bread cut into 1" cubes (about 6 cups)
- 2 cups Plant-Based Milk any type
- ⅔ cup Maple Syrup pure
- ¼ cup Flaxseed ground
- 1 Tablespoon Vanilla Extract
- 2 teaspoons Cinnamon
Instructions
- Preheat your oven to 350 degrees and grease an 8x8 baking dish.
- Cut the bread into 1" cubes and place into the baking dish.
- Whisk together the remaining ingredients in a large mixing bowl and then pour on top of the bread cubes. Gently press the bread down into the liquid to ensure all of the pieces are saturated.
- Bake for 45 minutes. Serve, and enjoy!
Notes
- French or Italian bread works great for this recipe but any day-old bread will do!
- Any type of plant-based milk can be used, however I recommend avoiding full fat coconut milk due to its high calorie and saturated fat content.
- Chia seeds can be substituted for the flaxseed.
- My raspberry puree is incredible on this bread pudding. Check out the recipe!
- Feel free to add fruit and/or nuts to the pudding prior to baking. Raisins, chopped apples or peaches, coconut flakes, sliced almonds, walnuts, or pecans would all taste great!
- This recipe can be doubled and baked in a 9x13 baking dish. Just click the 2x on the recipe card!
