Vegan bread pudding is a rich and decadent bread pudding that is flavored with maple syrup, chopped walnuts and topped with powdered sugar and blueberries! A delicious breakfast or dessert to dish up.
Did you know you can make an eggless bread pudding? It is so easy to do, and you won't even miss eggs. A vegan recipe that is bursting with flavor.
We love to serve up bread pudding at Christmas time, but also for a treat through the year. Make sure to check out my chocolate chip bread pudding recipe as well. It is great for those who love chocolate.
This Vegan Bread Pudding Recipe Is..
- Vegan
- Egg-Free
- Dairy Free
- Vegetarian
- Uses Stale Bread
- Crispy Outside Fluffy Center
How to Make Vegan Bread Pudding
Full steps on how to make this vegan bread pudding are in the printable recipe card at the bottom of the post. This is a quick walk through on how to make the pudding.
- Preheat your oven and prep your baking dish.
- Then whisk together the milk, syrup, vanilla, and set it aside.
- Bread up the bread into cubs and place in the pan, and top with walnut.
- Pour the almond milk base over the top. Make sure to evenly pour it.
- Bake as directed, and then dish up with fresh blueberries, powdered sugar, and maple syrup.
Helpful Tips For Vegan Bread Pudding
Baking Dish
I used a 9x13 baking dish for this recipe. You are welcome to half the recipe if you don't want to make as much. If you do so then reach for an 8x8 or 9x9 pan.
Pouring Almond Milk
When you go to pour the almond milk mixture make sure to evenly pour all over the bread. Otherwise it will dry the bread out as it bakes in the oven. It won't have the soft texture you want it to.
Variations For Vegan Bread Pudding
Cinnamon Raisin Bread
Instead of a plain bread do something like a cinnamon or cinnamon raisin bread. It will add tons of flavor to the bread pudding.
Cinnamon
Add a splash of cinnamon into the almond milk mixture. I do around ½ teaspoon and it gives it a warm spice flavor. If you are around fall do pumpkin spice seasoning.
Nuts
Instead of walnuts do slivered almonds or even pecans. It will still give you a crunch factor but a change of flavor. Or if you don't like nuts you can leave them out.
Fruit
Consider adding some fruit in with the bread to add a fruity flavor to the bread pudding. Any fruit works, just cut into bite size pieces if it is like apples or strawberries.
Vegan Bread Pudding FAQs
What is vegan pudding made of?
This vegan pudding is made with almond milk, vegan bread, and a few other ingredients. Just make sure that all your ingredients are vegan friendly when making bread pudding.
How to store bread pudding?
Bread pudding needs to be stored in the refrigerator in an airtight container. You will find the pudding will last for 4-5 days. Just slice and eat cold or warm it up in the microwave. Or heat in the oven until warmed through.
Can you freeze bread pudding?
Yes. You can freeze any bread pudding you don't plan to eat right away. Simply place in a freezer container and freeze 2-3 months. Then thaw in the fridge overnight. Or defrost in the oven and heat until warmed through.
Ingredients
- 3 ½ cups plain almond milk
- ½ cup maple syrup plus more for serving
- 1 teaspoon vanilla extract
- 10 cups stale bread cubed
- ¼ cup chopped walnuts
- Blueberries and powdered sugar for serving optional
Instructions
- Preheat oven to 350 F, grease a 9x13 casserole dish with cooking spray, set aside
- In a medium bowl, whisk together the almond milk, maple syrup, and vanilla extract, set aside
- Add the bread cubes to the prepared baking dish
- Then top with walnuts
- Pour the almond milk mixture over top of the bread, being careful to moisten all the bread
- Bake in preheated oven for 45-50 minutes, or until the the top is golden and puffed
- Allow to cool slightly before serving with additional maple syrup, blueberries and powdered sugar
Notes
- This is delicious, you would hardly know it is vegan
- The actual bread pudding is not that sweet, you can add additional maple syrup or use a sweetened almond milk if desired to make it sweeter
- This is best eaten warm but leftovers can be saved 3-4 days in the fridge, reheat in the oven for best results
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