Do you need an easy yet impressive dessert or breakfast for the cold weather? What you're looking for is this vegan apple pie bread pudding! It's moist, fluffy, and full of apples and spices!
Whether you call it bread pudding or baked french toast, treat your loved ones to this delicious dessert for breakfast or brunch!
Vegan Apple Pie Bread Pudding
Vegan apple pie bread pudding is my take on the classic American dessert with a vegan fall and wintertime twist. It's a delicious combination of stale bread, creamy coconut milk, and chickpea flour. Every bite comes with pieces of spiced apples that'll take you back to childhood eating your mom or grandma's apple pie!
What is bread pudding?
Bread pudding is a dessert using stale bread, eggs and milk as the main ingredients. You can customize it by adding fruit or warm spices like cinnamon and nutmeg! It's perfect to serve for brunch, or for dessert with a scoop of vanilla ice cream.
Is bread pudding vegan?
The milk and eggs in traditional bread pudding makes it unsuitable for vegans. So how can we make bread pudding without milk and eggs? Coconut milk and chickpea flour!
Similar to my take on vegan french toast, I've used a combination of coconut milk and chickpea flour for a rich, delicious dessert!
Is vegan apple pie bread pudding healthy?
Bread pudding, vegan or non-vegan, is definitely rich and not super nutritious... but it's definitely healthy for the soul when you're in need of comfort! Especially when you top it with a healthy scoop of ice cream and drizzle half a jar... I mean a spoonful... of delicious coconut caramel sauce!
How to make vegan apple pie bread pudding
In a pan, melt the vegan butter and add the slices of apples along with brown sugar, salt, and apple pie spice. Once the apples have softened a little, add the flour and coat the apples. Pour the water in and cook for 15 minutes while stirring continuously.
Cut the stale bread into cubes and place them in a baking dish. I used a casserole dish, but you could use a cake pan as well! In a bowl mix the coconut milk, chickpea flour, water, salt, baking powder, cinnamon, nutmeg, nutritional yeast, and vanilla extract. Pour it over the bread, add the apple mixture and mix. Let it soak for at least 30 minutes.
Bake it for 45 to 50 minutes until it's nicely browned on top. Take it out of the oven and let it rest for at least 30 minutes before trying to cut a slice out.
Can bread pudding be made ahead of time?
Yes! There are two ways you can prepare this vegan apple pie bread pudding ahead of time. The first way is to soak the bread overnight in the fridge and bake it in the morning. The other way is to bake the bread pudding ahead of time and reheat the entire pudding in the oven or reheat individual servings in the microwave!
Vegan Apple Pie Bread Pudding
Ingredients
Apple Pie Filling
- 26 oz / 737g apples, peeled and sliced
- ¼ cup / 56g vegan butter
- ½ cup / 100g brown sugar
- 1 tablespoon apple pie spice
- pinch of fine sea salt
- 2½ tablespoons all-purpose flour
- ½ cup / 120g water
Bread Pudding
- 6 cups / 165g cubed stale bread
- 1 can / 400g Chef's Choice coconut milk
- ⅔ cup / 70g chickpea flour
- ⅔ cup / 160g water
- pinch of fine sea salt
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons nutritional yeast
- 2 teaspoons vanilla extract
Garnish
- vegan vanilla ice cream
- Nature's Charm coconut caramel sauce
Instructions
- Preheat the oven to 350°F/180°C.
- In a pan, melt the vegan butter and add the slices of apples along with brown sugar, salt, and apple pie spice. Once the apples have softened a little, add the flour and coat the apples. Pour the water in and cook for 15 minutes while stirring continuously. Set it aside to cool.
- Place the cubed bread in a baking dish. In a bowl, mix the coconut milk, chickpea flour, water, salt, baking powder, cinnamon, nutmeg, nutritional yeast, and vanilla extract. Pour it over the bread, add the apple mixture and mix. Let it soak for at least 30 minutes.
- Bake it for 45 to 50 minutes until it's nicely browned on top. Take it out of the oven and let it rest for at least 30 minutes before trying to cut a slice out. Serve cold or slightly warm with ice cream and caramel sauce!
Disclosure – Thank you to Chef’s Choice Foods and Nature’s Charm for sponsoring this post! I love both their products and brand values, and I’m so excited to be working with them!
Links included in this post might be affiliate links. If you purchase a product using these links I may receive a small commission. There is no additional charge to you 🙂
Arpita Patel says
I took this to a Thanksgiving pot-luck party last year in Taiwan and fortunately I made extra because the pudding disappeared before I could even get to it! Everyone was raving about it. I used wheat bread since I am not a fan of white bread and I cooked it a little longer since it was still a little soft in the middle. I also added walnuts.
Ai says
Hi Arpita! I'm so glad everyone enjoyed the bread pudding! Walnuts sound like a perfect addition😍
Anna says
Hi, Ai! Great recipe. It doesn’t say what temp it is baked at. I’m about to put it in the oven when I noticed there is no mention of oven temperature (or my eyes are deceiving? LOL).
Ai says
Omg! lol. Thank you so much for the heads up Anna! How did I miss that?! Yikes lol.