Bread Pudding (Vegan)
Ingredients:
- 6 cups cubed day-old bread
- 480 ml (2 cups) unsweetened plant milk
- 100 g (1/2 cup) sugar
- 30 ml (2 tbsp) ground flaxseed mixed with 6 tbsp water
- 4.3 g (1 tsp) vanilla extract
- 2.7 g (1 tsp) cinnamon
- 72.5 g (1/2 cup) raisins
- 2 tbsp vegan butter, melted
Features:
Soy-Free
Gluten-Free
Nut-Free
Nutrition:
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Use bread that's genuinely stale, or dry out fresh bread in a low oven first — soft, fresh bread turns mushy instead of soaking up the custard evenly. Let it sit in the milk mixture the full 15 minutes so every cube absorbs it.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a baking dish.
- Layer the Bread: Place the bread cubes in the dish and scatter raisins over top, if using.
- Make the Custard: Whisk together the plant milk, sugar, flax mixture, vanilla, and cinnamon.
- Soak: Pour the mixture evenly over the bread, pressing down gently so the bread absorbs the liquid. Let sit for 15 minutes.
- Drizzle with Butter: Drizzle with melted vegan butter.
- Bake: Bake for 35-40 minutes, until golden and set in the center.
- Serve: Serve warm, optionally with vegan caramel or vanilla sauce.
Notes: Avoid overmixing the batter once wet and dry ingredients are combined, or the texture can turn dense and tough. Cook custard-based mixtures over low, gentle heat and stir constantly to prevent curdling or scorching.
Tips: Test for doneness with a toothpick inserted in the center — it should come out clean or with a few moist crumbs. Let the dough rise in a warm, draft-free spot for the best texture.
Storage: Store wrapped at room temperature for 2-3 days; slice and freeze for longer storage. Refrigerate covered for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The unsweetened plant milk adds creaminess and helps everything come together smoothly. The sugar provides clean sweetness and helps balance acidity. The ground flaxseed mixed with 6 tbsp water acts as a binder, standing in for egg to hold everything together. The vanilla extract rounds out the sweetness with warm, aromatic depth.
Bread Pudding (Vegan)
Ingredients:
- 6 cups cubed day-old bread
- 480 ml (2 cups) unsweetened plant milk
- 100 g (1/2 cup) sugar
- 30 ml (2 tbsp) ground flaxseed mixed with 6 tbsp water
- 4.3 g (1 tsp) vanilla extract
- 2.7 g (1 tsp) cinnamon
- 72.5 g (1/2 cup) raisins
- 2 tbsp vegan butter, melted
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The unsweetened plant milk adds creaminess and helps everything come together smoothly. The sugar provides clean sweetness and helps balance acidity. The ground flaxseed mixed with 6 tbsp water acts as a binder, standing in for egg to hold everything together. The vanilla extract rounds out the sweetness with warm, aromatic depth.
Prep:
Use bread that's genuinely stale, or dry out fresh bread in a low oven first — soft, fresh bread turns mushy instead of soaking up the custard evenly. Let it sit in the milk mixture the full 15 minutes so every cube absorbs it.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a baking dish.
- Layer the Bread: Place the bread cubes in the dish and scatter raisins over top, if using.
- Make the Custard: Whisk together the plant milk, sugar, flax mixture, vanilla, and cinnamon.
- Soak: Pour the mixture evenly over the bread, pressing down gently so the bread absorbs the liquid. Let sit for 15 minutes.
- Drizzle with Butter: Drizzle with melted vegan butter.
- Bake: Bake for 35-40 minutes, until golden and set in the center.
- Serve: Serve warm, optionally with vegan caramel or vanilla sauce.
