A classic holiday dessert turned plant-based, this vegan gluten-free bread pudding is an easy dessert packed with flavor from warming spices, and dried fruit.
There's this theme with winter desserts that has you making pudding out of various forms of carbs. I mean.. banana pudding, rice pudding, bread pudding. You can probably make a pudding out of anything and it would be delicious!
With rice pudding and bread pudding specifically you get to lean into those warming spices like cinnamon and nutmeg, and add some dried fruit that gives even more winter flavors. I don't know about you, but I'm here for it!
Bread is amazing on its own, but dress it up with a decadent (vegan) custard and plenty of spices, and you've got a delicious dessert!
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Why I love this Gluten-Free Bread Pudding
- Dietary needs - this pudding is vegan, eggless, gluten-free, dairy-free, oil-free, and refined sugar free.
- Sweet and rich - a wintery dessert, this bread pudding does not skimp on decadent flavors
- Normal ingredients - this bread pudding is really simple! It will work with any gluten-free bread or regular bread
- Easy to make - no equipment necessary!
Ingredient Notes & Substitutions
- Gluten-Free White Bread: I used the Schar brand. If you aren't gluten-free, you can use any bread you'd like such as a baguette, Italian bread, or sourdough. Whatever bread you choose, this recipe works best with stale bread.
- Non-Dairy Milk: we'll use milk in the pudding mixture, as well as to soak the raisins, and as the liquid for a flax egg. Any non-dairy milk will work.
- Raisins: I used a mix of golden raisins and regular raisins.
- Ground Flaxseed
- Coconut Milk: use the milk from the can. You can find these cans in the baking aisle and usually in the Asian foods section.
- Maple Syrup: for a fruit sweetened version you can use date syrup
- Vanilla Extract
- Almond Extract: this is optional, but I highly recommend it for an extra layer of flavor
- Spices: cinnamon, nutmeg, cloves
- Salt
- Pecans: you can also use walnuts. Or if you prefer a nut-free version, you can omit the nuts entirely.
How to make Vegan Bread Pudding
Step 1. If you are using fresh bread, toast the bread in the oven at 350°F for 10-15 minutes. If your bread is stale, move to step 2.
Step 2. In a small bowl, soak the raisins in ¼ cup non-dairy milk.
Step 3. In a small bowl, mix the ground flaxseed and ¼ cup non-dairy milk to create a flax egg. Let sit 5 minutes.
Step 4. In a large bowl whisk the coconut milk, remaining ¾ cup non-dairy milk, maple syrup, flax egg, cinnamon, nutmeg, cloves, and salt.
Step 5. Add the bread and toss well. Set aside to soak for 30 minutes. Preheat the oven to 350°F.
Step 6. After 30 minutes, stir the raisins, including any soaking liquid, and the chopped pecans into the bread mixture.
Step 7. Transfer to a 9"x9" baking dish.
Step 8. Bake for 40 minutes, until the top of the pudding is golden brown.
Step 9. Serve warm with a drizzle of maple syrup.
FAQ & Expert Tips
I used Schar Gluten-Free White Bread to keep this recipe gluten-free and vegan. You can use any gluten-free bread or regular bread you prefer. Loafs can vary in size, so be sure to measure out 6 cups of cubes.
Often bread pudding uses bourbon. If you'd like, you can soak your raisins in ¼ cup of bourbon instead of soaking in milk.
Store any leftovers in the fridge, covered tightly. Bread is especially susceptible to taking on the flavors of other foods in your fridge.
Recipe Prayer
Thank you God for this winter dessert. Allow this food to bring together friends and family. Amen.
More gluten-free holiday desserts
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📖 Recipe
Vegan Gluten Free Bread Pudding
Ingredients
- 1 Loaf Schar Gluten-Free White Bread (if not gluten free can use a baguette, Italian bread, or sourdough) 6 cups cubed; ideally, use stale bread
- 1 ¼ Cups Non-Dairy Milk divided into ¾ cup, ¼ cup, and ¼ cup
- ⅔ Cup Raisins or unsweetened dried fruit of choice
- 2 Tablespoons Ground Flaxseed
- 1 Cup Coconut Milk from the can
- ¾ Cup Maple Syrup plus extra to serve
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Almond Extract optional
- 1 Teaspoon Cinnamon
- ½ Teaspoon Nutmeg
- ½ Teaspoon Kosher Salt
- Pinch Cloves
- ½ Cup Chopped Pecans or walnuts
Instructions
- If you are using fresh bread, toast the bread in the oven at 350°F for 10-15 minutes. If your bread is stale, move to step 2.
- In a small bowl, soak the raisins in ¼ cup non-dairy milk.
- In a small bowl, mix the ground flaxseed and ¼ cup non-dairy milk to create a flax egg. Let sit 5 minutes.
- In a large bowl whisk the coconut milk, remaining ¾ cup non-dairy milk, maple syrup, flax egg, cinnamon, nutmeg, cloves, and salt.
- Add the bread and toss well. Set aside to soak for 30 minutes. Preheat the oven to 350°F.
- After 30 minutes, stir the raisins, including any soaking liquid, and the chopped pecans into the bread mixture.
- Transfer to a 9"x9" baking dish.
- Bake for 40 minutes, until the top of the pudding is golden brown.
- Serve warm with a drizzle of maple syrup.
Nutrition
Nutrition information is an estimate.
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