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.
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.
- Whizz until completely smooth.
- Transfer into a measuring jug.
- 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).
Tip: 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.
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.
- 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.
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.
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 (Gluten-Free)
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
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.
Ashley Jones
I love getting recipe ideas from you.
Rhian Williams
Thank you so much!
Helen
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!
Rhian Williams
Thank you so much, so happy to hear that!