Last Updated on October 18, 2025 by Richard Rodriguez
Forget Everything You Thought You Knew About Vegan Desserts
I have a confession. The first time I tried to make vegan bread pudding, it was a disaster. A sad, soggy, flavorless brick that even my dog looked at with pity. I was trying to recreate this incredible, custardy bread pudding my grandma used to make, and I was convinced that going vegan meant giving up that specific brand of comfort forever.
I was wrong. So wrong.
After more experiments than I care to admit, I cracked the code. This isn’t a “good for a vegan” dessert. This is a straightup, slapyourgrandmagood (but please don’t), soulwarming bread pudding that just happens to be vegan. And the secret weapon? Almond milk. Trust me on this one.
Why Almond Milk is Your Bread Pudding’s Best Friend
You might be wondering why we’re not using oat milk or soy milk. Here’s the thing: you absolutely can. But almond milk brings something special to the party. It has a naturally mild, slightly nutty sweetness that doesn’t overpower the other flavors. It lets the vanilla, cinnamon, and, most importantly, the bread itself, really shine.
I learned this the hard way. I once used a strongly flavored, baristastyle oat milk and my pudding tasted like… well, oatmeal. Not the goal. The neutral canvas of unsweetened almond milk is what you want. The FDA’s guidelines on nutrition labels are super helpful here—just check the label to make sure you’re getting unsweetened, unflavored almond milk for the best results.
Plus, it creates this incredibly rich custard that you simply won’t believe is dairyfree.
The Heart of the Matter: Choosing Your Bread
This is where you can make or break your pudding. The biggest mistake I see people make is using fresh, soft bread. Don’t do it! You need stale, dry bread. It’s like a sponge; it needs to be thirsty to soak up all that beautiful custard.
My goto is a dayold, rustic French or Italian loaf from a local bakery. That chewy, airy texture is perfect. But here’s a funny story: one time, I was in a pinch and used a bunch of leftover everything bagels. It was a risk. And you know what? The savory notes from the garlic and onion created this wild sweetandsalty situation that was accidentally genius. So don’t be afraid to get creative!
Challah or brioche are also fantastic, but just doublecheck the ingredients to ensure they’re vegan, as many traditional recipes contain eggs and butter.
The Can’tMiss Vegan Bread Pudding Recipe
Okay, enough talk. Let’s get to the good stuff. This is the recipe that finally made my nonvegan family stop asking, “But what’s really in it?”
What You’ll Need (The Cast of Characters)
- The Bread: 1 pound of stale, crusty bread, cut into 1inch cubes (about 1012 cups)
- The Custard: 3 cups unsweetened almond milk
- The Binder: 1/4 cup cornstarch or arrowroot powder
- The Sweeteners: 1/2 cup pure maple syrup and 1/4 cup brown sugar
- The Flavor Makers: 1 tablespoon vanilla extract, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon nutmeg, and a pinch of salt
- The Fat: 1/4 cup melted coconut oil or vegan butter
- The Addins (Optional but encouraged): 1 cup vegan chocolate chips, raisins, or chopped pecans
Let’s Make Some Magic (The Method)
- Prep the Bread: If your bread isn’t already stale, spread the cubes on a baking sheet and toast them in a 300°F (150°C) oven for 1015 minutes until dried out. Don’t let them brown! This step is nonnegotiable for the perfect texture.
- Whisk the Custard: In a large bowl, take about 1/2 cup of the almond milk and whisk it with the cornstarch until it’s completely smooth and there are no lumps. This is a pro tip from my own experience—whisking the starch with a small amount of liquid first prevents a gravylike disaster. Then, whisk in the rest of the almond milk, maple syrup, brown sugar, vanilla, cinnamon, nutmeg, and salt.
- Combine and Soak: Place your dried bread cubes in a greased 9×13 inch baking dish. Sprinkle your addins over the top. Now, slowly pour the custard mixture over the bread. Using your hands or a spatula, gently press down on the bread to ensure every single cube is submerged and soaking up that liquid gold. Let it sit for at least 30 minutes. Go do a little dance. This patience is rewarded, I promise.
- Bake to Perfection: Preheat your oven to 350°F (175°C). Drizzle the melted coconut oil over the top of the soaked bread. This gives you that gorgeous, crispy, goldenbrown top. Bake for 4555 minutes, until the top is firm and crispy and a knife inserted in the center comes out clean.
- The Final Test: Rest. I know it’s tempting to dive right in. Resist! Let the bread pudding cool for at least 2030 minutes. This allows the custard to fully set, transforming it from a potential soup into the sliceable, decadent dessert of your dreams.
Beyond the Basics: Dessert Ideas to Make It Your Own
This recipe is your new best friend because it’s a blank canvas. Here are a few of my favorite ways to dress it up.
The Chocolate Lover’s Dream
Swap out 1/2 cup of the almond milk for canned, fullfat coconut milk. It makes the custard insanely rich. Then, fold in a cup of vegan chocolate chips and a handful of chopped cherries. Bake as usual, and you have a dessert that feels like a black forest cake and bread pudding had a beautiful baby.
The Apple Pie Twist
Before you add the bread, toss 2 cups of peeled, diced apples with a tablespoon of maple syrup and a teaspoon of cinnamon. Sauté them in a pan until just tender. Layer half the bread, then the apples, then the rest of the bread. Pour the custard over everything. It’s like eating the inside of a warm apple pie.
The Tropical Escape
This one is for when you’re dreaming of sunshine. Use cubed Hawaiian sweet bread (check for vegan versions) or panettone. Add in 1/2 cup of shredded coconut, 1/2 cup of chopped macadamia nuts, and a handful of chopped dried pineapple. The flavors are a total vacation in a baking dish.
For more inspiration on flavor combinations, the USDA’s FoodData Central is a fantastic resource for learning more about the fruits and nuts you’re using.
Your Vegan Bread Pudding Questions, Answered
Can I make this glutenfree?
Absolutely. Just use your favorite sturdy, glutenfree bread. Let it go stale or toast it just like the regular version. The custard mixture is naturally glutenfree, so it’s a super easy swap.
How do I store leftovers?
Cover it tightly and it will keep in the fridge for 45 days. You can reheat individual portions in the microwave, but for that justbaked crispness, pop it in a toaster oven or conventional oven at 350°F for 10 minutes.
My pudding came out too wet. What happened?
This usually means the bread wasn’t dry enough to start with, or it didn’t soak long enough. Next time, be ruthless with the toasting step and give it a full 30 minutes (or even longer) to absorb the custard. You can also try increasing the bake time by 510 minutes.
What’s the best vegan sauce to serve with it?
A simple vanilla sauce is heavenly. Whisk 1 cup of almond milk, 2 tbsp maple syrup, 1 tbsp cornstarch, and 1 tsp vanilla in a saucepan. Heat over medium, stirring constantly, until it thickens. Or, just grab a pint of your favorite vegan vanilla ice cream. Melting over the warm pudding? Perfection.
Go Forth and Pud
So there you have it. The vegan bread pudding that will restore your faith in eggfree and dairyfree desserts. It’s forgiving, customizable, and packed with all the comfort you’re craving. Don’t be intimidated. Grab that stale loaf of bread, your carton of almond milk, and get baking. Your new favorite dessert is waiting.