Vegan Bread Pudding with Cinnamon Raisin Sourdough

Nothing beats a classic bread pudding recipe, but this vegan bread pudding recipe is pretty darn close. It consists of 7-ingredients and is very easy to make. My family enjoys this recipe for breakfast and dessert. I’ve found that it’s even more delicious the next day (if you can resist)! In addition to being vegan, this is also a gluten-free bread pudding. I adapted this Vegan Bread Pudding with Cinnamon Raisin Sourdough recipe by swapping out the main ingredients for allergen-free ones. I used vegan, gluten-free cinnamon raising sourdough bread from Bread SRSLY, flaxseed in place of the eggs, and dairy-free oat milk!

VEGAN BREAD PUDDING WITH CINNAMON RAISIN SOURDOUGH

WHAT BREAD SHOULD BE USED FOR VEGAN BREAD PUDDING?

When making bread pudding, you want to use bread that can stand up to and adequately absorb the liquid. I used sourdough bread and was quite pleased with the outcome. Other gluten-free bread brands on the market offer quality bread. Little Northern Bakehouse is one that I can recommend.

SOAKING YOUR BREAD BEFORE BAKING

This is an essential step to ensure your bread pudding is moist and flavorful. I suggest allowing your bread pudding to soak in the milk, brown sugar, and vanilla mixture for at least an hour. This will soften the bread and allow it to be a bit to maintain moisture during the baking process.

WHY USING STALE BREAD FOR YOUR GLUTEN-FREE BREAD PUDDING IS BEST

Stale or day-old bread contains little moisture. Stale bread absorbs the liquid mixture better than fresh bread. If you only have fresh bread, you can still make this recipe. To prepare fresh bread for this recipe, cut the bread into cubes, and bake on a baking sheet for 15 minutes at 250 degrees (F).

INGREDIENTS FOR VEGAN BREAD PUDDING

• 1 loaf of Bread SRSLY sourdough bread
• cup brown sugar
• dairy-free milk
• flaxseed (or flaxseed meal)
• vanilla Extract
• coconut oil (melted)
• cinnamon

HOW TO MAKE VEGAN BREAD PUDDING FROM SCRATCH?

1. Prepping your fresh bread (if you are using stale, day-old, dry bread, skip to step 2): Cut fresh bread into cubes, place on baking sheet for 15 minutes at 250º F . Set dry bread aside and continue to step 2.
2. Increase over temperature to 350º F
3. In a blender, combine all ingredients and pulse until mixed well.
4. Pour mixture over dried bread and allow to sit for at least one hour.
5. Pour bread pudding mixture in 8 x 11 baking dish.
6. Bake for 60 minutes. If not fully cooked, add 10 minutes to the baking time.
7. Once done, remove from the oven and allow to cool.

I prefer to eat bread pudding slightly warm with a dollop of coconut whip or a brown sugar glaze. If you need a vegan glaze recipe, check out this Vegan Maple Carmel Sauce from Delightful Adventures!

STORAGE AND REHEATING TIPS

I prefer to reheat my bread pudding in the oven. In my opinion, vegan bread pudding is best served warm with a dusting of powdered sugar. Warm in the oven 300º and reheat your gluten-free bread pudding uncovered for 15 minutes.

Cover your bread pudding with foil or an airtight lid and store it in the refrigerator for up to 5 days. You can also freeze your bread pudding in an airtight container (or ziplock bag – ensure all air is removed from the bag) for up to two weeks.

OTHER DESSERT RECIPES YOU MAY LIKE:

No-Bake Dairy-Free Strawberry Cheesecake Bars (Gluten-Free)

Fudgy Vegan Carob Zucchini Brownies | Gluten-Free

Gluten-Free Carob Chip Cookies | TastyBits

Sweet Salty Marshmallow Carob Chip Cookies

LOVE IT? PIN IT!