|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 4g||14%|
|Total Sugars 46g|
|Vitamin C 1mg||3%|
|*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.|
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.
Click Play to See This Easy Vegan Bread Pudding Recipe Come Together
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
Vegan whipped cream, fruit compote, or sliced fresh berries, for garnish
Steps to Make It
Gather the ingredients.
Preheat oven to 350 F. Place bread in a 9-inch square baking pan.
In a large bowl, combine soy milk, sugar, vanilla extract, ground cinnamon, raisins, and chopped almonds. Stir well.
Pour mixed ingredients over bread. Stir to mix.
Bake for 30 minutes.
Serve warm or cool with vegan whipped cream, fruit compote, or sliced fresh berries. Enjoy.
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.