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Slice of vegan bread pudding on a white plate with a fork.
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5 from 20 votes

Vegan Bread Pudding

This vegan bread pudding is golden and crispy on the outside and soft and delicious on the inside. Super easy, perfect comfort food.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Baking, Dessert
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 589kcal
Author: Alison Andrews

Ingredients

  • 10-12 Thick Slices White Bread (500g)
  • ½ cup Raisins (75g)
  • 2 ⅔ cups Canned Coconut Cream (660ml) Unsweetened
  • ½ cup Raw Cashews (75g)
  • 3 Tbsp Coconut Oil (45g)
  • ½ cup White Granulated Sugar (100g)
  • 1 tsp Ground Cinnamon
  • 1 tsp Vanilla Extract
  • 4-6 Tbsp Vegan Butter (60-90g) Divided, for brushing
  • Dusting of Powdered Sugar Optional

For Serving (Optional):

Instructions

  • Preheat the oven to 350°F (180°C).
  • Cut the bread into chunks and then add to a mixing bowl with the raisins.
  • To a blender jug add coconut cream, cashews, coconut oil, white sugar, cinnamon and vanilla 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 9x13 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 it does look pretty.
  • Serve with vegan whipped cream, vegan ice cream or vegan custard.

Notes

  1. It's 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 (18 ounces / 500g) but it is not necessary to be exact for this recipe to work out.
  2. Use full fat canned coconut cream. It works out to 1 and ⅔ cans of coconut cream. Measure this in a measuring jug for accuracy, but you should have around ⅓ of a can left over from 2 cans (14 ounces / 400ml each) of coconut cream.
  3. Nutritional information includes the powdered sugar dusted on top but excludes vegan cream, vegan ice cream or vegan custard that you serve with it.
  4. This recipe was first published in February 2019. It has been updated with extra tips but the recipe itself is unchanged. 

Nutrition

Serving: 1Serve | Calories: 589kcal | Carbohydrates: 57.9g | Protein: 8.5g | Fat: 37g | Saturated Fat: 22g | Sodium: 408mg | Fiber: 2.5g | Sugar: 25g