Vegan Bread Pudding Recipes

June 18th 2015

Treat Yourself to a Tasty Bread Pudding – Vegan Style

For many, bread pudding stood as a symbol of frugality. It originated as a way of using stale, old bread and making it into something more edible, instead of throwing it away.

But these days, bread pudding is considered comfort food of the highest order. The rich, creamy, eggy, buttery, cinnamony concoction is a delightful feel-good dish that's often offered in the finest of eateries. And it's also a long-standing favorite among home cooks.

But with all of those creamy, eggy, buttery ingredients of bread pudding, does that mean vegans can't indulge?

Not at all!

Vegan residents of our Essex Apartment communities, rejoice! Here are a few quite delightful and thoroughly vegan bread pudding recipes.

Vegan Bread Pudding Recipe

This recipe closely mimics a traditional bread pudding, and is quite easy to make.

Here's what you'll need:

  • 2 1/4 cups of soymilk
  • 2 tablespoons of maple syrup
  • 1 teaspoon of vanilla
  • 1/2 cup of brown sugar
  • 1/4 cup of raisins
  • ground cinnamon
  • 5 cups of bread cubes (Use whatever bread you prefer for a vegan diet. But keep in mind that a crusty bread, such as French bread, is particularly good for bread pudding.)

Here's what you'll do:

  • Preheat your oven to 250 degrees.
  • Combine the soymilk, syrup, vanilla and sugar in a large bowl. Whisk thoroughly.
  • Stir the bread cubes into the liquid mixture; allow to soak for about 10 minutes or until most of the liquid is absorbed.
  • Add the raisins to the mixture, along with a few sprinkles of the cinnamon.
  • Gently mix it all together.
  • Place the mixture in a lightly greased 8”x8” pan. Sprinkle a little more cinnamon over the top.
  • Bake for 30 to 45 minutes. Pudding is done when it has a puffy appearance with a golden hue, and all the milk has been absorbed.

Chocolate Vegan Bread Pudding Recipe

For our chocoholic Essex residents, this is a recipe that offers a delightfully fudgy alternative to traditional bread pudding.

Here's what you'll need:

  • 2 cups of unsweetened almond milk (divided into 1 1/2-cup and 1/2-cup portions)
  • 2 cups of vegan semisweet chocolate chips (divided into 1 2/3-cup and 1/3 cup portions)
  • 4 cups of bread cubes (white bread is best)
  • 1/4 cup of unsweetened cocoa powder
  • 3/4 cup of sugar
  • 1/2 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of vegan butter (plus a bit more for greasing the pan)
  • 1/2 cup of nuts – pecans or walnuts (optional)

Here's what you'll do:

  • For this recipe, you'll use a slow cooker. Lightly grease the insert of the cooker with vegan butter (or use a nonstick cooking spray).
  • Pour 1 1/2 cups of the almond milk into a saucepan, and heat until almost boiling.
  • Remove the saucepan from the heat, and stir in the larger portion of chocolate chips. Stir gently until the chips are completely melted.
  • Spread out the bread cubes into the cooker. Sprinkle the remaining chocolate chips on top. If you're using nuts, also sprinkle them on top.
  • In a second saucepan, heat the remaining almond milk. Add the sugar, cocoa powder, salt and vanilla extract. Stir until all ingredients are dissolved.
  • Combine the contents of the 2 saucepans, then pour over the bread cubes.
  • If necessary, press down on the bread cubes so that all are submerged in the chocolate mixture. Scatter random dots of vegan butter on top of the mixture.
  • Cover and cook on low. Pudding is done when tester inserted into the middle comes out clean – typically 2 1/2 to 3 hours.
  • When done, turn off cooker, remove lid and allow it to sit at least 15 minutes before serving.


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