Vegan Bread Pudding

5 from 5 votes

Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 25

Cook Time: 55

Soaking Time: 30

Total Time: 1 50

Servings: servings

Calories: 636kcal

Author: Ai Willis

If you’ve been searching for an easy, impressive, and inexpensive dessert or sweet brunch dish, my Vegan Bread Pudding recipe is just what you’ve been looking for. This warm and cozy dessert casserole is loaded with the flavors of apple pie, perfect for serving warm with a scoop of ice cream and a drizzle of caramel sauce.

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Ingredients

Apple Pie Filling

1½ lbs apples peeled and sliced
¼ cup vegan butter
½ cup brown sugar
1 tablespoon apple pie spice
pinch of fine salt
2½ tablespoons all-purpose flour
½ cup water

Bread Pudding

6 cups cubed stale bread
1 can Chef's Choice coconut milk
⅔ cup chickpea flour
⅔ cup water
pinch of fine salt
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons nutritional yeast
2 teaspoons vanilla extract

Toppings

vegan vanilla ice cream
Nature's Charm coconut caramel sauce

Instructions

Preheat the oven to 350°F (175°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 your favorite toppings!

Notes

Storage

The assembled, unbaked bread pudding can be refrigerated for up to 3 days or frozen for up to 3 months. To serve, defrost overnight in the fridge, then bake as instructed.

The baked pudding can be covered and refrigerated for up to 5 days or frozen for up to a month.

To reheat baked pudding, allow to defrost overnight in the fridge, then cover with foil and warm in a 250F oven for about 30-40 minutes, or until heated through. You can also warm individual portions in the microwave or toaster oven if you prefer.

Optional Variations

Swap the filling. Use pears instead of apples to make the pie filling. Or, instead of the pie filling, add your choice of mix-ins like sliced bananas, chocolate chips, toasted nuts, and/or dried fruits instead.
If coconut milk is off the table, swap in a different high-fat milk option like oat or soy milk. If dairy isn’t an issue, you can also use regular milk! If you only have a thin option like almond milk on hand, use a 50/50 split of non-dairy creamer and plant-based milk.
Make it completely gluten-free by swapping in your favorite gluten-free bread and a GF all-purpose flour blend.

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