Vegan Bread Pudding

This super easy vegan bread pudding is extra soft, gooey, and filled with sweet flavors of maple syrup, cinnamon, and pecans. This is the perfect dairy-free breakfast, brunch, or dessert recipe that is crunchy and delicious served either warm or cold.

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Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: people

Calories: 246kcal

Author: Sarah McMinn

Ingredients

Bread Pudding

⅓ cup cornstarch
⅓ cup non-dairy milk
14 ounces French bread, cut into 1" cubes
2 ½ cup non-dairy milk
½ cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons cinnamon powder

Pecan Topping

½ cup pecans
¼ cup maple syrup
3 tablespoons coconut oil

US Customary - Metric

Instructions

Preheat the oven to 350F. Spray a 13x7 baking dish and set aside.
In a bowl whisk together cornstarch + ⅓ cup non-dairy milk. Set aside.
In a small pot over medium heat, mix the remaining non-dairy milk, granulated sugar, vanilla extract, and cinnamon. Stir occasionally until the mixture begins to bubble. Lower the heat and add the cornstarch mixture. Stir constantly, scraping the bottom to avoid it from sticking. Once the custard is thick, remove it from heat and set aside.
Spread the bread cubes in the 13x7inch baking pan. Pour the pudding over the cubes until all the bread is completely covered.
In a small bowl, mix the pecans along with the maple syrup and coconut oil. Evenly pour the coating over the bread and bake for 40 minutes until golden brown. The custard will be bubbling from underneath when ready.

Notes

Serving and Storing –For the best flavors, serve warm with freshly whipped cream or dairy-free ice cream. Store the leftovers in an airtight container in the refrigerator for five days. You can also free the bread pudding in a freezer-safe container for up to 3 months. When ready to reheat, let thaw at room temperature before gently reheating in the oven or microwave.

Make in Advance - Prepare this bread pudding ahead of time by assembling all of the ingredients in the baking dish and refrigerating up to 24 hours before baking and serving.

Recipe Tips

Add different spices such as pumpkin pie spice, nutmeg, ground cloves, or allspice.
Be sure to constantly stir the cornflour mixture as it cooks or else it will stick to the saucepan and burn.

Variations - For a gluten-free vegan bread pudding, use your favorite gluten-free bread.

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