Turn stale bread into a warm, comforting dessert with this ooey, gooey Vegan Bread Pudding. Sweet and cinnamon-spiced, it’s simple to prepare and perfect for a cozy holiday dessert or whenever you crave something indulgent and homey.
This Vegan Bread Pudding might not be glamorous, but it delivers on flavor: warm, gooey, maple-sweet, and cinnamon-scented. It’s everything a comforting dessert should be.
Ingredients you need
Ingredient notes and substitutions
Bread — A French loaf or vegan brioche gives a richer texture, but any bread works as long as it’s stale. Leaving a loaf uncovered on the counter overnight dries it out so it soaks up the custard readily. Cut the loaf into 1½–2 inch cubes with a serrated knife. You’ll need about 6–7 cups of cubes, roughly half of a large 16 oz loaf depending on how airy the bread is.
Milk — Use unsweetened, plain non-dairy milk. Almond and oat milks are reliable choices; soy, coconut, or cashew milk also work.
Sweetener — Organic cane sugar is used here, with a splash of pure maple syrup for depth and warmth.
Spices — Ground cinnamon and a pinch of salt are essential. Add a touch of nutmeg or clove if you like.
Vanilla — Pure vanilla extract brightens the custard.
Cornstarch — A cornstarch slurry thickens the vegan custard so the pudding sets without being watery. Whisk the cornstarch with a little cold milk first to remove lumps before adding it to the hot liquid.
Extras — Optional mix-ins include diced apples or pears, dried fruit (raisins or cranberries), or a crunchy topping of chopped nuts.
How to make the recipe
See the recipe card below for exact measurements and step-by-step instructions.
Whisk the cornstarch with cold milk until smooth and set it aside.
In a sauce pot, combine the remaining milk, sugar, maple syrup, cinnamon, and salt. Warm the mixture and bring it to a simmer while stirring.
Whisk in the cornstarch slurry and continue whisking until the custard thickens enough to coat a spoon. Remove from heat and stir in the vanilla.
This custard is rich and flavorful — almost drinkable on its own.
Pour the warm custard over the cubed bread and stir thoroughly so every piece is moistened.
Let the mixture sit for 5 to 10 minutes to allow the bread to soak up the custard, then transfer it to a baking dish.
Bake until the center is hot and set, the custard is thick, and the edges begin to crisp.
Cooking time yields a soft, gooey interior with lightly crisped edges. For a firmer texture, allow the pudding to rest before serving.
How to serve
This pudding is delicious right from the baking dish, warm and tender. For a classic finish, dust with powdered sugar and add a scoop of vegan vanilla ice cream. You can also drizzle a caramel-style sauce, serve with stovetop cinnamon apples, or present a lighter option alongside fresh berries.
Storage and freezing
Prep ahead: Assemble up to 12 hours ahead and keep covered in the refrigerator, then bake when ready. If left too long, the bread can become overly soft.
You can also bake it a day ahead and reheat before serving.
Fridge: Store leftovers in an airtight container for up to 5 days.
Freezer: Cool completely, then wrap tightly or use an airtight container. Frozen pudding keeps well for 2–3 months.
Reheat: Thaw overnight in the refrigerator and warm in a 350°F oven until heated through, about 20 minutes.
Pro tips and tricks
- Use stale bread. Let it dry out overnight so it soaks up the custard instead of turning mushy.
- Measure bread by volume. Aim for 6–7 cups of bread cubes for the proper custard-to-bread ratio.
- Prevent lumps. Mix cornstarch with cold milk before adding to the hot liquid.
- Rest before baking. Let the combined bread and custard sit 5–10 minutes so liquid soaks into the bread.
- Choose a deep dish. Use a 2-quart baking dish to avoid overflow and consider placing it on a rimmed baking sheet to catch any drips.
- Customize. Add diced apples, pears, dried fruit, extra spices, or a nut topping for crunchy texture.
- Gluten-free option. Substitute a gluten-free loaf if needed.
- Crispy top. For extra crunch, broil 1–2 minutes at the end until the edges crisp and brown.
FAQs
Bread pudding is a sweet, bread-based dessert made by soaking bread in a custard mixture of milk (or non-dairy milk), sugar, and flavorings, then baking until set. This vegan version replaces eggs with a thickened plant-based custard.
Yes. In this recipe, a cornstarch slurry thickens the custard, creating a creamy texture without eggs.
A well-made bread pudding is creamy and gooey in the center with slightly crisp edges from the exposed bread cubes. Cover with foil during baking for a uniformly soft pudding, or broil briefly for a crispier top.
Yes. Assemble up to 12 hours ahead and refrigerate, or bake the day before and reheat when ready to serve.
More sweet vegan holiday recipes
- Blueberry Breakfast Cake
- Vegan Banana Scones
- Cranberry Banana Bread
- Vegan Gingerbread Cake
- Cinnamon Sugar Chickpeas
- Vegan Cinnamon Coffee Cake
- Vegan Date Bread
I hope you love this recipe as much as we do! If you tried it, please leave a rating and share your feedback. For more easy family recipes, check out The Meatless Monday Family Cookbook (author mentioned below).
Vegan Bread Pudding
Recommended Equipment
- Serrated knife
- Large mixing bowl
- 2 quart baking dish
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 6–7 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 2½ cups milk, sugar, maple syrup, cinnamon, and salt. Bring to a simmer.
- Add the cornstarch slurry. Bring to a gentle boil, then reduce heat to medium-low and simmer 3–4 minutes, whisking frequently, until thickened.
- Pour the thickened mixture over the bread cubes in a large bowl. Stir to thoroughly coat the bread. Let sit 5–10 minutes to soak.
- Transfer to a 2-quart baking dish and bake 45–55 minutes, until thick and gooey with set custard.
- Serve immediately for a soft, gooey texture, or let it set 20–30 minutes for a firmer pudding.
- Serve warm with powdered sugar and a scoop of vegan vanilla ice cream if desired.
Notes
~ Use stale bread. Let it sit uncovered the night before you plan to bake.
~ Aim for 6–7 cups of bread cubes. Adjust bread quantity based on how airy your loaf is for the right custard balance.
~ To prevent clumping, whisk cornstarch with cold milk before adding to the hot custard.
~ Let the combined bread and custard rest 5–10 minutes to absorb the liquid before baking.
~ Use a deep baking dish (about 2 quarts) to avoid spills; place it on a rimmed sheet if concerned about splatters.
~ Add diced fruit, dried fruit, extra spices, or nuts to vary flavor and texture.
~ For a crispier top, broil 1–2 minutes at the end until browned at the edges.
Nutritional facts are calculated for the pudding alone, without toppings or ice cream.
Nutrition
Carbohydrates: 24 g |
Protein: 5 g |
Fat: 1 g
Nutrition values are estimates and may vary based on specific ingredients used.