Vegan bread pudding that is golden and crispy on the outside and soft and delicious on the inside. Super easy and perfect comfort food. Divine served warm with vegan cream or ice cream.
I grew up eating bread pudding, it was one of the few things my mom liked to make.
My mom freely admits she hates cooking and baking, but even she could get inspired to make a good bread pudding here and there. It’s easy enough and you pretty much always have the ingredients on hand.
This vegan bread pudding will surprise you with how good (and easy) it is. If you’ve never had bread pudding before, then don’t worry, it’s not nearly as weird as it sounds.
Sure, the main ingredient IS bread but let me tell you, it makes a great dessert. No really, it does.
How to make vegan bread pudding
Cut white bread into cubes and place into a mixing bowl with some raisins. Then blend up a sauce of coconut cream, cashews, coconut oil, white sugar, cinnamon and vanilla extract.
Pour it over the top of the bread cubes and raisins and toss together so that all the pieces are coated.
Transfer to a 9×13 baking dish. Brush with melted vegan butter.
Bake in the oven for 45 minutes at 350Β°F (180Β°C).
When it comes out the oven all golden and crispy, brush on more melted butter generously to the top and then sprinkle on some powdered sugar.
The powdered sugar is optional, but it does look pretty and adds some extra sweetness to this dessert as well.
How to serve vegan bread pudding
This is a dessert that does need a topping! Vegan whipped cream, or vegan vanilla ice cream are great choices, but some vegan custard would be really delicious too.
If you’re serving it with vegan whipped cream then definitely sweeten your cream. This is not a super sweet dessert and if it’s served with plain vegan cream it won’t taste sweet enough.
With sweetened vegan cream it is divine and this is how we served it in these photos, but vegan ice cream or custard are most definitely going to be great too.
The best vegan bread and butter pudding
The bread should be a bit stale for best results. But even if it’s still pretty soft this bread pudding will still work out great. I tried it with some very soft thick cut sandwich bread and it still worked out just fine, but it’s most ideal if you use bread that is a little stale.
Depending on the thickness of the bread you’ll use 10-12 slices. If you’re slicing the bread yourself nice and thick then 10 slices is probably perfect. If you’re using a pre-sliced bread (it should still be a thick cut pre-sliced version) then around 12 slices is going to be perfect.
If you want to be really precise with the measures then 18oz (500g) is going to be the ideal amount of bread.
You can probably use a brown or whole wheat bread as well, but I have not tested it that way and bread pudding is usually made with white bread.
We used full fat canned coconut cream for a rich sauce for this bread pudding and the cashews are the ‘egg replacement’ creating thickness and texture.
I used coconut oil in the sauce but you can switch this for vegan butter if you like. Vegan butter is definitely the best option for brushing over the top before it goes into the oven for browning and then again when it comes out of the oven. If you struggle to get vegan butter you can make your own homemade vegan butter.
We only used 1/2 cup of sugar for this whole recipe, so it is not super sweet, but as mentioned above this is really an ideal dessert to be served with sweetened vegan cream, or vegan ice cream or vegan custard.
I hope you’ll love this delicious vegan bread pudding, it is:
- Crispy and golden on the outside
- Soft and delicious on the inside
- Super easy
- Perfect comfort food
- Not too sweet
- Delicious served with vegan cream, ice cream or custard.
This dessert is best served immediately, but leftovers can be kept covered in the fridge for 3-4 days and then reheated. It definitely must be served warm!
More delicious vegan puddings!
- When you want a delicious vegan pudding that is perfect served warm with vegan cream or ice cream or custard, then our vegan apple crisp definitely won’t disappoint.
- Our vegan apple cake is also divine served warm as are our simple vegan brownies.
- Our sticky vegan malva pudding is similar to a sticky toffee pudding and has a super delicious hot sauce poured over the top.
- Also check out our delicious vegan peach cobbler! Made with juicy ripe peaches for the best summer dessert.
Let us know in the comments what you think of this recipe and please rate it too.
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Vegan Bread Pudding
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 8
Description
Vegan bread pudding that is golden and crispy on the outside and soft and delicious on the inside. Super easy and perfect comfort food. Divine served warm with vegan cream or ice cream.
Ingredients
- 10–12 Thick Slices (~18oz/500g) White Bread*
- 1/2 cup (75g) Raisins
- 2 and 2/3 cups (660ml) Coconut Cream*
- 1/2 cup (75g) Raw Cashews
- 3 Tbsp (45g) Coconut Oil
- 1/2 cup (100g) White Sugar
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
- 4–6 Tbsp (60-90g) Vegan Butter (Divided, for brushing)
For Serving:
- A dusting of powdered sugar
- Sweetened Vegan Whipped Cream or Vegan Ice Cream or Vegan Custard
Instructions
- Preheat the oven to 350Β°F (180Β°C).
- Cut the bread into chunks and then add to a mixing bowl with the raisins.
- Add the coconut cream, cashews, coconut oil, white sugar, cinnamon and vanilla to a blender jug and blend until very smooth.
- Pour the blended mix over the bread chunks and raisins in the mixing bowl. Toss it carefully, being careful not to break up the bread, so that all the bread pieces are covered with the sauce.
- Transfer to a 9×13 baking dish and smooth down evenly.
- Melt 3 Tbsp of the vegan butter and brush it over the top. If you have some leftover then keep it for later.
- Place into the oven (uncovered) and bake for 45 minutes.
- When it comes out the oven it should be all browned and crispy on top. Melt the remaining 2-3 Tbsp of vegan butter and brush over the top. I usually start with 2 Tbsp but if I run out then I melt another 1 Tbsp.
- Dust the top with powdered sugar (optional but does look pretty).
- Serve with sweetenedΒ vegan whipped cream, vegan vanilla ice cream or vegan custard.
Notes
*It is ideal if your bread is slightly stale. Depending on the thickness of the slices you might need 10 or 12 slices. If you’re slicing it quite thick yourself then 10 slices is probably right, if you’re buying pre-sliced (but thick cut) bread then 12 slices is probably right. You can weigh it for accuracy (~18oz/500g) but it is not necessary to be exact for this recipe to work out.
*Use full fat canned coconut cream. It works out to 1 and 2/3 cans of coconut cream. Measure this in a measuring jug for accuracy, but you should have around 1/3 of a can left over from 2 cans (14oz/400ml each) of coconut cream.
*Nutritional information includes the powdered sugar dusted on top but excludes vegan cream or vegan ice cream that you serve with it.
- Category: Dessert
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serve (of 8)
- Calories: 589
- Sugar: 25g
- Sodium: 408mg
- Fat: 37g
- Saturated Fat: 22g
- Carbohydrates: 57.9g
- Fiber: 2.5g
- Protein: 8.5g
Keywords: vegan bread pudding
Delicious! Made it for Christmas brunch and the entire family loved it. Used a mix of dried fruits (raisins, craisins, blueberries, cherries) and added some toasted pecans too. Used the remaining coconut cream to make whipped topping. This will be a regular on our brunch menus from now on!
★★★★★
So glad everyone enjoyed it Kelly! Thanks so much for sharing!
Hello! Thank you for the recipe. I made it without any cashews to bind at all. Its mushy but still tastes amazing and has the crunch on top! Can you offer advice on how the best way is to store this once it cools?
Hi Mei, it keeps covered in the fridge for 3-4 days. π
Hi there!! Wondering your thoughts about making this with homemade sourdough?? I’d love to try with sourdough and a salted caramel sauce π€€
Hi Sarah, sure I think you could use sourdough!
Hello Alison
Absolutely love your blog and recipes incredibly clever and creative vegan makeovers! I have made quite a few things and they always turn out great. Also I have learnt so much more about baking with all your handy tips and advice thank you! Hoping to make this tonight but need it to be nut free due to allergies. Can I leave out the cashews or sub something else in nut free?
Hi Sahar, thank you so much, so glad you like the recipes! I am just thinking about this, and you may be able to leave out the cashews and just add in a couple of tablespoons of cornstarch instead. I am not 100% sure it will work but it’s worth a try! Also you could use a different vegan cream like a soy cream instead of the coconut cream if you need a sub for that as well. All the best and let us know how it goes!
Yum! So delicious!
★★★★★
Awesome! So glad you enjoyed it!
Very good recipe. Added vegan ice cream as topping.
★★★★★
Awesome! Thanks for the great review Gigi. π
Love that it’s not too sweet. Enjoyed this a lot.
★★★★★
I tried this today and it is delicious. Not too sweet with a bit of crunch on top, yet moist. The only change I made to the recipe was swapping out cashews for macadamias, due to allergies. I love coconut cream, so will be making this again because itβs a winner!
★★★★★
Awesome! So glad to hear it worked out great! Thanks for sharing your adjustments and the great review!
Crispy, crusty and scrumptious! Ideal with stale bread too so a treat for all!
★★★★★
Yes, it’s a great way to use up any leftover bread! π