Vegan Bread Pudding
User Reviews
5
Vegan Bread Pudding
Description
The Vegan Bread Pudding recipe starts by using day-old breads such as sourdough, French, or Italian which hold up well during soaking. Bread is torn into small chunks to ensure even absorption of a custard-like mixture made of plant-based milk, applesauce, sugar, cinnamon, vanilla extract, and raisins. The sugar is dissolved into the mixture, which is then poured over the bread and pressed lightly to saturate all pieces.
Baking at 350°F until the top is toasted creates a contrast between the soft soaked bread interior and a firmer surface. After baking, the pudding is cooled and set for an hour to firm up, achieving a dessert that is moist but maintains its structure. The cinnamon and vanilla impart warm spiced flavors balanced by the sweet raisins and natural sweetness from applesauce.
This preparation works well for a dairy-free dessert or comforting snack, particularly in using up slightly stale bread that might otherwise go to waste. The recipe emphasizes selecting the right bread and adjusting sweetness to preference. Avoiding overbaking helps preserve moistness. Covering during baking if drying out can be prevented by foil.
Ingredients
- 7 lices bread torn into small chunks, sourdough, French, or Italian, day-old
- 2 cups plant-based milk
- ¾ cup applesauce
- ⅓ cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup raisins
Instructions
- Preheat the oven to 350 degrees F.
- Add the bread chunks to an 8-inch square baking pan.
- In a medium bowl, mix the plant-based milk, apple sauce, sugar, cinnamon, vanilla, and raisins. Mix well until the sugar is mostly dissolved.
- Pour the mixture over the bread, and lightly push down with a spatula until all the bread is covered by the plant milk mixture. Allow it to sit soaking up the mixture until the oven is ready.
- Bake for 45 minutes or until the top is slightly toasted.
- Remove from the oven and allow it to cool down and set for 1 hour before enjoying.
Notes
- Use sturdier, day-old breads like French, sourdough, or Italian to prevent sogginess and retain texture.
- Cut bread into even-sized chunks to ensure uniform soaking and cooking.
- Adapt the sugar amount to match your desired sweetness level.
- Be careful not to overbake to avoid a dry final texture; cover with foil mid-bake if it appears too dry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 63g | 21% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 562mg | 23% |
| Potassium | 212mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 147mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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