• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Rhian's Recipes

  • About
    • Contact
    • Work With Me
  • Recipes
  • Subscribe
  • Meal Plan
  • Cookbook
  • Blogging Tips
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Healthy Meal Plan
  • Cookbook
  • Blogging Tips
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Recipes » Recipes » Baking & Desserts

    Vegan Bread Pudding (Gluten-Free)

    Last updated - July 13, 2021; Published - March 12, 2019 By Rhian Williams 12 Comments

    Jump to Recipe Jump to Video Print Recipe

    This Vegan Bread Pudding is crispy on the outside, soft and fluffy on the inside and filled with juicy raisins. It's rich and creamy, super comforting and easy to make. It's also easily customisable, gluten-free and refined sugar free.

    Vegan bread pudding in a grey rectangular baking dish sprinkled with raisins

    How to make this recipe

    Scroll down to the bottom of the post for the full recipe.

    • Place the cashew nuts, plant-based milk, maple syrup, vanilla, nutmeg and cinnamon in a food processor or blender.
    Cashew nuts, cinnamon and milk in a food processor
    • Whizz until completely smooth.
    Blended cashew nut cream in a food processor
    • Transfer into a measuring jug.
    • Spread a thin layer of the coconut oil over each slice of bread.
    A slice of bread with coconut oil being spread on it with a silver knife
    • Place one layer of bread slices along the bottom of a large baking dish (I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall).

    Tip: Cut up the bread slices if necessary so that you can arrange them evenly across the bottom of the baking dish.

    Slices of bread spread with coconut oil in a grey rectangular baking dish
    • Sprinkle over half of the raisins.
    Slices of bread spread with coconut oil and topped with raisins in a grey rectangular baking dish
    • Add another layer of bread slices.
    • Sprinkle over the remaining raisins.
    • Add another layer of bread slices.

    Tip: You may need to do more or less layers depending on the size of your baking dish. Just make sure that your raisins are buried under a final layer of bread on top, otherwise they will get burnt whilst baking.

    • Carefully pour over the milk mixture (using the measuring jug), making sure that each slice of bread is completely soaked.
    Slices of bread in a grey rectangular baking dish with a white cream being poured over the top with a glass jug
    • Leave the bread to soak up some of the milk mixture for around 5 minutes before baking.
    • Sprinkle over coconut sugar, if desired.
    Slices of bread in a grey rectangular baking dish covered in white cream and sprinkled with brown coconut sugar
    • Bake in the oven for around 45 minutes, until the top is crispy and golden brown.
    Vegan bread pudding in a grey rectangular baking dish sprinkled with raisins

    How long does this keep for?

    This Bread Pudding is best enjoyed within the day, but keeps covered in the fridge for up to a couple of days and can be enjoyed cold.

    Basic substitutions you can make

    • You can replace the cashew milk with almond milk, oat milk or rice milk.
    • You can use any type of sweetener: maple syrup, agave syrup, brown rice syrup etc.
    • You can replace the coconut oil with vegan butter.
    • You can omit the cinnamon and nutmeg.
    • You can use any type of bread - I used my almond bread but you can use any type of store-bought bread, or my coconut bread or even banana bread!

    Flavour substitutions you can make

    • You can replace the raisins/sultanas with any other dried fruit such as dried cranberries, chopped dates, dried mango, dried pineapple or dried papaya.
    • You can add chocolate chips.
    • You can add some finely chopped crystallised ginger.
    • You can sprinkle over desiccated coconut before baking.
    • You can spread the bread slices with marmalade.
    Vegan bread pudding in a grey rectangular baking dish sprinkled with raisins with a mouthful being held up with a spoon

    More vegan desserts

    • Chocolate Pudding Pots
    • Strawberry Trifle
    • Peanut Butter Pie
    • Blueberry Crisp
    • Sliced Baked Apples
    • Key Lime Pie
    • Rice Pudding
    • Lemon Bars
    • Blueberry Cheesecake
    • Strawberry Shortcake
    • Churros

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Watch how to make it

    Vegan bread pudding in a grey rectangular baking dish sprinkled with raisins

    Vegan Bread Pudding (Gluten-Free)

    This Vegan Bread Pudding is crispy on the outside, soft and fluffy on the inside and filled with juicy raisins.
    4.58 from 14 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: gluten-free bread pudding, vegan bread pudding, vegan dessert
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 10
    Calories: 256kcal
    Author: Rhian Williams

    Ingredients

    For the milk mixture:

    • 100 g (⅔ cup) cashew nuts (soaked in cold water overnight or in boiling water for 15 minutes)
    • 530 ml (2 ¼ cup) unsweetened cashew milk (or sub any other plant-based milk)
    • 4 tablespoons maple syrup (or sub any other sweetener)
    • 1 teaspoon vanilla extract
    • Small grating nutmeg
    • 1 teaspoon ground cinnamon

    For the pudding:

    • 12 slices day-old almond bread (or 6 slices of a normal-sized loaf) *
    • 1 tablespoon coconut oil (or sub vegan butter)
    • 75 g (½ cup) raisins (or sultanas)
    • 1 tablespoon coconut sugar (optional)

    Instructions

    • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

    For the milk mixture:

    • Drain the cashew nuts and place in a food processor or blender with all the other ingredients for the milk mixture.
    • Whizz until completely smooth.
    • Transfer into a jug.

    For the pudding:

    • Spread a thin layer of the coconut oil over each slice of bread.
    • Place one layer of bread slices along the bottom of a large baking dish (I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall) - cut up the bread slices if necessary so that you can arrange them evenly across the bottom of the baking dish.
    • Sprinkle over half of the raisins.
    • Add another layer of bread slices.
    • Sprinkle over the remaining raisins.
    • Add another layer of bread slices.
    • Carefully pour over the milk mixture (using the jug), making sure that each slice of bread is completely soaked.
    • Leave the bread to soak up some of the milk mixture for around 5 minutes before baking.
    • Sprinkle over coconut sugar, if desired.
    • Bake in the oven for around 45 minutes, until the top is crispy and golden brown.
    • Best enjoyed within the day, but keeps covered in the fridge for up to a couple of days and can be enjoyed cold.

    Video

    Notes

    You may need to do more or less layers depending on the size of your baking dish. Just make sure that your raisins are buried under a final layer of bread on top, otherwise they will get burnt whilst baking.
    *You can use any type of bread - I used my almond bread but you can use any type of store-bought bread, or  my coconut bread or even banana bread!
    Nutrition Facts
    Vegan Bread Pudding (Gluten-Free)
    Amount Per Serving
    Calories 256 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 2g10%
    Sodium 193mg8%
    Potassium 165mg5%
    Carbohydrates 27g9%
    Fiber 3g12%
    Sugar 6g7%
    Protein 5g10%
    Vitamin C 0.4mg0%
    Calcium 80mg8%
    Iron 0.9mg5%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    « Gluten-Free Vegan Chocolate Chip Muffins
    Vegan Potato Salad (GF) »
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Ashley Jones

      September 14, 2021 at 3:44 am

      5 stars
      I love getting recipe ideas from you.

      Reply
      • Rhian Williams

        September 14, 2021 at 3:11 pm

        Thank you so much!

    2. Helen

      April 11, 2022 at 8:52 pm

      5 stars
      I made this for dessert last night both because I wanted bread pudding, and because I had an excess of left over pieces of my favorite gluten free vegan bread. This recipe not only made it possible to have gluten free vegan bread pudding, it made it deliciously possible! Cheers!

      Reply
      • Rhian Williams

        April 12, 2022 at 12:05 pm

        Thank you so much, so happy to hear that!

    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

    Learn more.

    Popular Recipes

    Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background

    Vegan Blueberry Muffins (Gluten-Free)

    A loaf of gluten-free vegan bread with three slices next to it

    Gluten-Free Vegan Bread

    A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate

    Oat Flour Pancakes (Vegan + GF)

    A loaf of gluten-free rice bread topped with mixed seeds with two slices next to it against a sheet of brown baking paper

    Gluten-Free Rice Bread (Vegan)

    A loaf of gluten-free vegan oat bread topped with oats with two slices on the side

    Gluten-Free Vegan Oat Bread

    Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background

    Vegan Coconut Flour Pancakes (Gluten-Free)

    A loaf of oat flour bread with two slices

    Oat Flour Bread (Vegan + Gluten-Free)

    A stack of gluten-free vegan protein pancakes covered in chocolate sauce with a fork sticking into it

    Gluten-Free Vegan Protein Pancakes

    Footer

    • E-mail
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy & Disclosure
    • Copyright Notice

    Newsletter

    • Subscribe for free updates

    Contact

    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 · Foodie Pro Theme On Genesis Framework ·