A classic, comforting bread pudding is easily made without dairy or eggs. Even the pickiest eaters will love this recipe.
Satisfy your sweet tooth with this easy-to-make recipe for Vegan Bread Pudding.
1. Info for Vegan Bread Pudding
- Cook Time: 1 hr
- Total Time: 1 hr
- Servings: 8
- Calories: 177.13 kcal
2. Ingredients for Vegan Bread Pudding
- Nonstick cooking spray
- 1 loaf day-old Italian bread (16-18 oz.)
- 2 cup almond milk (or cashew milk)
- 1/3 cup sugar (66 g)
- 2 Tbsp. nondairy buttery spread (melted)
- 1 Tbsp. ground flaxseeds
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- Pinch salt
- Powdered sugar (optional)
Preheat the oven to 350°F.
Spray a 9-inch square baking dish liberally with nonstick cooking spray. Set aside.
Cut the bread into 1-inch cubes and set aside.
In a large mixing bowl, whisk together the nut milk, sugar, buttery spread, flaxseeds, vanilla extract, cinnamon, and salt until combined. Add the bread cubes to bowl. Fold with a rubber spatula until the bread is thoroughly coated in the nut milk mixture.
Transfer the soaked bread cubes to the prepared baking dish. Cover the dish with foil.
Bake the bread pudding on middle rack of oven for 30 minutes.
Carefully remove foil and continue baking until golden brown on top and a toothpick inserted in center comes out clean, 15-20 minutes.
Check to see that bread pudding is done. Remove from oven or add time as needed.
If serving warm, allow bread pudding to cool for at least 15 minutes before plating. To serve cold, chill bread pudding in refrigerator for at least 2 hours. Dust with powdered sugar, if desired, immediately before serving.