Vegan Gluten Free Bread Pudding

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.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 40

Total Time 1 20

Servings

Calories 321

Author Elizabeth

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.

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