Vegan Bread Pudding

5 from 3 votes

Turn stale bread into the most delectable dessert with this ooey, gooey Vegan Bread Pudding. It's sweet, cinnamon spiced, and easy to make. Perfect for a cozy Christmas dessert or any time you're craving a warm, comforting sweet treat.

Prep Time10

Cook Time1

Total Time1 10

Course: Desserts & Sweet Treats

Cuisine: American

Diet: Vegan

Servings:

Calories: 150kcal

Author: Jenn Sebestyen

Equipment

Ingredients

¼ cup cornstarch
3 cups unsweetened, plain non-dairy milk divided
½ cup organic cane sugar
¼ cup pure maple syrup
2 teaspoons ground cinnamon
¼ teaspoon salt
2 teaspoons pure vanilla extract
8 ounces stale French bread cubed, about 6 to 7 cups (or bread of your choice; gluten-free works, too)
Powdered sugar for garnish, optional

Instructions

Preheat oven to 350°F.
Whisk together the cornstarch and ¾ cup milk until no lumps remain. Set aside.
In a sauce pot over medium heat, whisk together the remaining 2 ½ cups milk, sugar, maple syrup, cinnamon, and salt. Bring to a simmer.
Add the cornstarch slurry. Bring the mixture to a gentle boil, then decrease the heat to medium-low and simmer for 3 to 4 minutes, until thickened, whisking frequently to prevent clumping.
Once thickened, pour the mixture over the bread cubes in a large mixing bowl. Stir well to thoroughly coat all the bread. Let the mixture sit for 5 to 10 minutes to soak.
Pour the mixture into a 2 quart baking dish. Bake for 45 to 55 minutes, until thick and gooey.
You can serve the bread pudding immediately if you like a soft, gooey texture. If you want the pudding more firm, let it set for about 20 to 30 minutes.
Serve warm with a dusting of powdered sugar and a scoop of vegan vanilla ice cream, if desired.

Notes

~ Use stale bread! Let the bread sit out on the counter uncovered the night before you plan to make this vegan bread pudding.

~ You need 6 to 7 cups of bread cubes. It doesn't have to be exact, but less than that will make the pudding too runny and more will make it too dry. I typically use about half of a large 16 oz French loaf. Depending on how fluffy your bread is, you may need a little more or less to get the same amount.

~ To prevent clumping, whisk the cornstarch with some of the cold milk before adding it to the warm custard mixture.

~ Once you combine the bread with the vegan custard, let it rest for 5 to 10 minutes to soak.

~ Use a deep baking dish, about 2 quarts. The custard will bubble up when baking and you definitely don't want it splattering over the sides making a sticky mess. If you are worried about splatters, you could even put the baking dish on top of a rimmed baking sheet.

~ Switch up the flavors and texture by adding diced apples or pears, fresh berries, dried raisins or cranberries, extra spices like nutmeg, cloves, or even pumpkin pie spice, or a crunchy topping of chopped nuts.

~ For a gluten-free option, use a gluten-free loaf of bread.

~ For a crispier top, place the baked pudding under the broiler for 1 to 2 minutes until browned and crispy on the edges of the bread cubes.

Nutritional facts calculated for the bread pudding alone, without any toppings or ice cream.

Nutrition