Vegan Bread Pudding
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!
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!
Nutrition
Serving: 9Calories: 154kcalCarbohydrates: 27gProtein: 3gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 164mgPotassium: 122mgFiber: 2gSugar: 16gVitamin A: 2IUVitamin C: 0.1mgCalcium: 133mgIron: 1mg