I baked this Vegan Bread Pudding for my book club last week. The bread soaked up the vanilla custard, and my aunt said it was cozy.
Delicious Vegan Bread Pudding Recipe
This bread pudding features cubes of stale bread soaked in a creamy vanilla custard made from plant-based milk, sugar, and cornstarch. With a baking time of about 45 minutes, it serves 6 generous portions, making it a great option for family gatherings or cozy dinners.
Ingredients
- 6 cups stale bread, cubed
- 2 cups unsweetened almond milk or any plant-based milk
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins or other dried fruits (optional)
- Powdered sugar for dusting (optional)
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Prepare the Custard: In a mixing bowl, whisk together almond milk, sugar, cornstarch, vanilla extract, cinnamon, and salt until smooth and well combined.
- Combine with Bread: Place the cubed stale bread in the greased baking dish. Pour the custard mixture over the bread, making sure to evenly coat all the pieces. Fold in raisins or dried fruits if using.
- Bake: Allow the mixture to sit for about 10 minutes for the bread to absorb the custard, then bake in the preheated oven for 40-45 minutes until golden and set.
- Serve: Let it cool slightly before serving. Dust with powdered sugar and garnish with fresh mint leaves if desired. Enjoy warm!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 6 portions
- Calories: 220kcal
- Fat: 3g
- Protein: 4g
- Carbohydrates: 44g
I store the pudding in the fridge for up to three days. The stay soft, and I serve chilled.
