Easy Vegan Bread Pudding Recipe

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 04/22/21
Vegan bread pudding on a white plate

The Spruce / Ahlam Raffii
Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
333 Calories
7g Fat
64g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 333
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 99mg 4%
Total Carbohydrate 64g 23%
Dietary Fiber 5g 17%
Protein 6g
Calcium 160mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bread pudding is a homey, comfort food dessert. if you have bread that is going stale, bread pudding is a great way to use it; it's an old-fashioned dessert borne of kitchen efficiency, with the idea of nothing go to waste.

Typical bread pudding includes eggs, cream, or milk, but you don't need any of these for a vegan bread pudding version. If your diet doesn't include dairy, you probably have all or many of the ingredients already. It includes cinnamon and raisins, which are common additions to classic bread pudding recipes. This eggless bread pudding recipe is also low in fat, without any margarine, oil, or egg replacer.

Feel free to dress it up and top the bread pudding with a dollop of vegan tofu whipped cream, fruit compote, or fresh berries. A vegan rum sauce is a tempting option that makes a nice brunch dish to serve the family, especially during the holiday season.

Feel free to alter the recipe the next time you make it, adding in nondairy chocolate chips, toasted and chopped nuts (walnuts or pecans are good), or citrus zest. Sprinkle some confectioners' sugar on top before serving. Bread pudding is endlessly adaptable.

Reprinted with permission from The Compassionate Cook Cookbook.

1:02

Click Play to See This Easy Vegan Bread Pudding Recipe Come Together

Ingredients

  • 4 cups day-old egg-free bread (cut into 1-inch cubes)
  • 3 cups soy milk
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 1 cup raisins
  • 1/2 cup chopped almonds
  • Garnish: vegan whipped cream, fruit compote, or sliced fresh berries

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F.

    Ingredients for vegan bread pudding
    The Spruce / Ahlam Raffii

  2. Place the bread in a 9-inch square baking pan.

    Bread in pan
    The Spruce / Ahlam Raffii

  3. In a large bowl, combine the soy milk, sugar, vanilla extract, ground cinnamon, raisins, and chopped almonds. Stir well.

    Stir in remaining ingredients
    The Spruce / Ahlam Raffii

  4. Pour the mixed ingredients over the bread. Stir to mix.

    Raisins added to vegan bread pudding in a baking dish
    The Spruce / Ahlam Raffii

  5. Bake for 30 minutes.

    Vegan bread pudding baked in a square baking dish
    The Spruce / Ahlam Raffii

    

  6. Serve warm or cool with vegan whipped cream, fruit compote, or sliced fresh berries. Enjoy.

    Serve with whipped cream
    The Spruce / Ahlam Raffii

Tips

This bread pudding may be made the night before, but not much longer than that because it gets soggy if it sits too long before baking. Cover and refrigerate it until you're ready to bake it as directed.


If you don't have soy milk, other plant-based nondairy milks will work, too, such as almond or oat.

How to Store and Freeze Vegan Bread Pudding

You can keep bread pudding in the refrigerator, covered, for up to 5 days. Reheat bread pudding in the oven at 350 for about 15 minutes until it's warm.

Bread pudding freezes well. If it's wrapped well, it can keep in the freezer for 3 to 4 months. Reheat it right in the oven (375 F) for 20 to 30 minutes until it's warmed all the way through again.