Delicious Bread Pudding (Vegan Style)

Bread Pudding With Bourbon Sauce on a Square Plate With Fork

Have you ever craved to know how to prepare various vegan sweets, but you never knew where to start? Today is your lucky day because we’ll help you master the skills and teach you how to make a delicious vegan dessert, a vegan bread pudding. And did we mention it is super simple to make? Yes, it is. You won’t sweat making this vegan bread pudding, and you’ll fall in love with its flavors. 

Bread dessert recipes are one of our favorites, and we love making them, and you will also love them soon.  

Vegan Bread Pudding  

There are many vegan sweets out there that will blow your mind, and some of them are effortless to make, while others require a certain number of skills. But none of them are this tasty and simple to make at the same time. And what’s even better is that you’ll only need seven ingredients for this vegan bread pudding recipe that you probably already have at home.   

Bread dessert recipes are great because they are delicious, but you also get a chance to use up stale bread and reduce food waste.   

The bread pudding recipe is one of those recipes that every household has, but today we’ll make a twist and make a vegan version. You don’t have to use eggs in a bread pudding recipe; you can easily substitute them with a flax egg. Instead of cow milk, you’ll use plant milk of your choice and coconut oil instead of butter.   

Usually, people will put bread pudding into the bread dessert category, but you can eat it also for breakfast if you feel like it.   

Depending on your preferences, you can serve it with a simple sugar glaze or a scoop of vanilla ice cream. Whichever option you choose, you won’t make a mistake.   

Vegan Bread Pudding Recipe Ingredients  

This is one of the most straightforward bread dessert recipes you’ll ever find, and the ingredients are those that you’ll quickly find in your pantry or sitting on your counter.   

  • Stale bread: A typical bread pudding recipe requires bread that has eggs in it, like brioche, but because we are making a vegan version of it, we’re going to use vegan bread.  
  • Unsweetened plant milk: – An unsweetened dairy is the best because you’ll be able to adjust the sweetness to your likening easily. You can use soy milk, but oat milk also works just fine.   
  • Brown sugar – You can use whatever types of sugar you like or use regularly, but brown sugar gives this recipe a special touch. If you want a version that’s a bit healthier, you can use coconut sugar.   
  • Flax egg – We need something that will bind all of the ingredients together, and because we don’t use eggs, we’ll use flax eggs. A flax egg is a mix-up of ground flax seeds and water or milk that acts similarly to the egg when baking.   
  • Coconut oil: The best coconut oil is an extra virgin, the none refined one. It’s tastier and healthier, and it makes this dessert extra. If you don’t like using oils in general, you can skip this ingredient.   
  • Vanilla extract: We can’t imagine our bread pudding recipe without vanilla extract because it makes it delicious. If you don’t have it, you can, of course, skip it.   
  • Ground cinnamon: You should use Ceylon cinnamon because it’s better quality and has a better taste. If you don’t like it, you can skip it. But if you are preparing this recipe during holidays, you shouldn’t skimp on the cinnamon; it makes everything taste and smell better.   

Tips for Making an Incredible Vegan Bread Pudding 

Vegan sweets sometimes can be a little bit intimidating. Typically, there are some ingredients that people are not so familiar with, and it often results in giving up in even trying to make some vegan sweets. But this vegan bread pudding recipe is straightforward, and it doesn’t have any unfamiliar or challenging to get ingredients.  

Here are some of our tips that will make preparing this recipe even easier: 

  • You should use stale bread for this recipe because it works best. The recipe is perfect when you already have stale bread and don’t know what to do with it. But you can also buy some bread a few days earlier if you are eager to try something new. For those impatient, you can also put some cubed bread in the oven and bake it at 350ºF for around 7 minutes, ensuring it doesn’t burn.  
  • If you love using different spices, you are free to add them to your bread pudding mixture. You can use pumpkin pie spice, a little bit of nutmeg, or even cocoa powder for a chocolaty bread pudding.  
  • You can elevate the recipe with spices by adding raisins, cranberries, vegan chocolate chips, chopped pecan nuts, almonds, or hazelnuts. The options are endless; you need to use your imagination.  
  • We recommend serving it with simple vanilla ice cream. While it’s hot, put a scoop of ice cream on top of it, and enjoy it while the ice cream is melting.  

Vegan Bread Pudding Recipe 

In our book, vegan bread pudding is one of the best vegan sweets out there, and after trying this recipe, we hope you’ll agree with us.  


1 pound stale vegan bread, cubed 

3 cups of unsweetened plant milk of your choice 

¾ cups of brown sugar 

4 tbsp ground flaxseed 

1 tbsp coconut oil 

1 tsp vanilla extract 

½ tsp ground cinnamon 


Chop the bread into cubes, and place them in a large mixing bowl.  

Add milk, sugar, coconut oil, ground flaxseed, vanilla extract, and cinnamon into a blender, and blend everything until smooth. Alternatively, you can mix everything in a mixing bowl with a whisk. 

Pour the mixture over the cubed bread, and stir everything well. Let the bread pudding mix rest for a minimum of 1 hour, at room temperature.  

Preheat the oven to 350ºF. 

Place the mix into a 9×9 inch baking dish and bake for 60 minutes. Depending on your oven, the baking time can vary, so you should look out and check the pudding after 45 minutes. You should bake it until the crust is formed and the pudding is golden brown and cooked inside.  

Remove it from the oven. Before serving it, let it sit on the countertop until it slightly cools off.  

Once it’s a bit cooler, you should serve it with a scoop of ice cream, or even two, and enjoy.  

You can eat it even cold, and it will taste perfect. And the leftovers are also good, even a few days later if kept in the fridge.  


We believe that you won’t be disappointed with this vegan recipe, and once you make it the first time, you won’t stop. It’s perfect for the holiday season, but also the weekends. And those days that you don’t want to wait in front of the oven, you can visit us at Glass & Vine and enjoy our tasty desserts. Our dessert menu will satisfy even the most demanding sweet lovers out there, and our scenic view of the sea will add to the enchanted atmosphere.