This Vegan Bread Pudding is crispy on the outside, soft and fluffy on the inside and filled with juicy raisins.
Why you’ll love this Vegan Bread Pudding:
- it’s undetectably vegan
- it’s crispy on the outside
- it’s soft and fluffy on the inside
- it’s rich and creamy
- it’s comforting
- it’s gluten-free
- it’s refined sugar free
- it’s easy to make
- it’s easily customisable!
How to make this Vegan Bread Pudding
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.
- Lay out one layer of bread slices along the bottom of a large baking dish.
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 the milk mixture over the top 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 Vegan Bread Pudding 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.
Substitutions you can make to this recipe:
- you can substitute 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 substitute the coconut oil with vegan butter
- you can omit the cinnamon and nutmeg
- you can substitute 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
- 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!
More vegan desserts:
- Chocolate Pudding Pots
- Strawberry Trifle
- Peanut Butter Pie
- Key Lime Pie
- Rice Pudding
- Blueberry Cheesecake
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.
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.
Print Pin RatePrep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10
Calories: 256kcal
Ingredients
For the milk mixture:
- 100 g (2/3 cup) cashew nuts (soaked in cold water overnight or in boiling water for 15 minutes)
- 530 ml (2 1/4 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 (1/2 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
- Lay out one layer of bread slices along the bottom of a large baking dish - 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 the milk mixture over the top 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
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*
Total Fat 13g 20%
Saturated Fat 2g 10%
Sodium 193mg 8%
Potassium 165mg 5%
Total Carbohydrates 27g 9%
Dietary Fiber 3g 12%
Sugars 6g
Protein 5g 10%
Vitamin C 0.5%
Calcium 8%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
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