The BEST Eggless Vegan Bread Pudding recipe for your guests. This dairy-free bread pudding is the perfect dessert for Thanksgiving and any special occasion.
This recipe is sponsored by the Plant-Based promotion at Publix. The opinions and text are all mine.
Why make boring old French toast when you can make a decadent vegan bread pudding?!
This twist on the traditional bread pudding uses sprouted bread. Choose your favorite bread that is either stale bread or day-old bread, not fresh bread.
Drizzle with vegan custard or serve it with a dollop of vegan ice cream. Either way, it will taste so delicious.
Ingredients
Here is a quick look at the main ingredients. It is to understand why these specific ingredients were chosen. To get the full recipe, go to the bottom of the post.
- Sprouted bread – Sprouted bread is gentler on the tummy than the regular bread. Choose any sprouted bread with 1g or less of sugar per serving.
- Chia seeds – Packed with so much nutrition, these tiny seeds are a calcium & protein powerhouse! Turning them into chia eggs will make this bread pudding taste so good!
- Almond milk – This is my go-to vegan nut milk. It’s even easy to make at home. Any plant-based milk like oat milk or full-fat coconut milk will work in this pudding.
- Hemp seeds – These seeds are packed with complete protein! I love sprinkling them on almost everything I make.
- Demerara raw cane sugar – This sugar is a little better than regular sugar. The sugar is extracted from sugar cane and that becomes demerara. White sugar is made with that extracted sugar is processed. Source: Master Class. You can sub with brown sugar.
- Almond butter – This butter has 4g of fiber and 7g of protein. This is now my go-to nut vegan butter because it tastes so good. Sub it with peanut butter or hazelnut butter.
👩🍳 Substitution tip: Chia seed egg is the best egg replacer. Grind up the chia seeds and mix them with water: 1 tsp of chia seeds to 3 tsp of chia seeds.
Step-by-step Instructions
- Preheat the oven to 400°.
- Soak the chia seeds in 3 Tbsp of water and set aside for 10 minutes.
- Lightly spray a baking dish (8” X 5.75”).
- Cut each bread slice into 4 small pieces and arrange it in your baking dish. Alternatively, you can cut them into bread cubes too.
- Place the baking dish in the heated oven for about 7 minutes. Remove and set aside.
- While the bread is being toasted, make the liquid mixture. Optionally, use a homemade butterscotch sauce or caramel sauce.
- In a saucepan, add the non-dairy milk and the remaining ingredients for the milk mixture.
- Heat on medium for no more than 5 minutes or until the sugar has melted.
- Let the milk mixture cool to room temperature.
- While the milk mixture is cooling, gently grind the ginger snaps to powder.
- Gently pour the milk mixture over the bread in the baking dish. Make sure every inch of the dish is coated.
- Spread the ginger snaps powder over the top of the bread.
- Place the baking tray in the oven and bake it for 35 minutes.
- Remove the French toast pudding from the oven and let it cool.
- While the pudding is cooling, prepare the syrup.
- In a large bowl, add the almond butter, warm water, pure maple syrup, pumpkin spice, and vanilla essence (or vanilla extract).
- Sprinkle the powdered sugar on your French toast pudding and top with the fruits and nuts (if using)
- Spread some of the syrup on the bread pudding and leave the remainder for your guests to drizzle on their pudding.
Answering Common Questions
I love using berries and bananas in any dessert recipe. But, you can use almost any fruit that is in season. Try apples, peaches, or even pears. Try dried cranberries or a cranberry pie filling too.
Yes, walnuts and pecans are made for bread puddings! They add crunch and flavor to the pudding. If you are a vegetarian who eats eggs, you can top it with this high protein granola. For the best flavor, use pistachios or hazelnuts.
Traditional ginger cookies don’t have eggs in them. They are easy to find online and grocery stores. They will have the “vegan” symbol on the packaging. Always check ingredients to be sure and Follow my vegan guide for understanding veganism.
– Vegan brioche
– Sourdough bread
– Stale white bread or whole wheat bread
– Gluten-free bread
– French bread
What do you think is the best bread for this bread pudding?
🍅 Handy Tip: If your bread has a very soft texture, keep the bread outside for a couple of hours to make it rough and stale.
Leftover bread pudding
This vegan bread pudding recipe doesn’t freeze well, so you can refrigerate it and use it within the next day or two. The best way is to cover the casserole dish with plastic wrap.
The other way to store it is to transfer the leftovers to an airtight container. Use it up within 3-4 days.
Reheat in a preheated oven of 250°F (121°C). Heat for 5-15minutes. The time will depend on how much leftovers you have.
A few more dessert recipes for Thanksgiving
- A simple blueberry crumble is a quick dessert to make for occasions like Mother’s Day brunch or Thanksgiving dessert.
- Vegan pumpkin spice cookies are everyone’s favorite holiday cookies that are easy to make.
- If you love pie fillings, you must bookmark this easy vegan cranberry pie filling. It’s beyond delicious.
- Cranberry loaf cake is one of my favorite holiday desserts to bake. This cake recipe is made using simple ingredients.
If you love vegan baking, I have collected all my vegan desserts in one place. Bookmark it and visit it frequently.
Sharing is caring
Don’t be shy, chime in below in the comments. Let me hear your opinion on this easy vegan bread pudding recipe. If you enjoyed this, please give it 5 stars and share it on social media: Facebook, Pinterest, Twitter, and Instagram.
Vegan Bread Pudding Recipe
Equipment
Ingredients
For the bread
- 13 slices Arnold Organics Sprouted Wheat Bread
- 5 pieces ginger snap cookies
- olive oil spray
For the milk mixture
- 1 Tbsp chia seeds
- 3 Tbsp water
- 1 ¼ cup Elmhurst Unsweetened Plant-Based Milk
- ½ cup coconut milk
- 1 tsp hemp seeds
- ½ tsp cinnamon powder
- ¼ tsp salt optional
- ¼ cup golden raisins
- 2 drops lemon extract
- ½ tsp nutritional yeast
- ½ tsp baking powder
- ¾ cup demerara raw cane sugar
- 1/4 tsp pumpkin pie spice optional
For the syrup
- ¼ cup Barney Butter Almond Butter
- ¼ cup warm water
- 2 Tbsp pure maple syrup
- ¼ tsp pumpkin spice
- 2 drops vanilla essence
Instructions
- Preheat the oven to 400°.
- Soak the chia seeds in 3 Tbsp of water and set aside for 10 minutes.1 Tbsp chia seeds, 3 Tbsp water
- Lightly spray a baking dish (8” X 5.75”).
- Cut each bread slice into 4 small pieces and arrange it in your baking dish.13 slices Arnold Organics Sprouted Wheat Bread
- Place the baking dish in the heated oven for about 7 minutes. Remove and set aside.
- While the bread is being toasted, make the milk mixture.
- In a saucepan, add all the ingredients for the milk mixture
- Heat on low for no more than 5 minutes or until the sugar has melted.
- Let the milk mixture cool to room temperature.
- While the milk mixture is cooling, gently grind the ginger snaps to powder.
- Gently pour the milk mixture over the bread in the baking dish. Make sure every inch of the dish is coated.
- Spread the ginger snaps powder over the top of the bread.
- Place the baking tray in the oven and bake it for 35 minutes.
- Remove the French toast pudding from the oven and let it cool.
- While the pudding is cooling, prepare the syrup.
- In a bowl, add the syrup ingredients and whisk until it’s blended well.
- Sprinkle the powdered sugar on your French toast pudding and top with the fruits and nuts (if using)
- Spread some of the syrup on the bread pudding and leave the remainder for your guests to drizzle on their pudding.
- Serve the bread pudding to your guests and watch them enjoy every morsel.
Notes
- Nutrition info is approximate
- Using different brand of ingredients than those listed above can result in altered taste and nutrition information
- If your bread is fresh, keep the bread outside for a couple hours to make it a little “stale”.
- Use a smaller baking dish. I used an 8in in length 5.75in size tray.
- Toast the bread after you fill it up in the baking dish. This way, the bread pudding will not be a soggy mess.
- I used Arnold Organics Sprouted Wheat Bread for this recipe. It’s denser, plant-based and non-GMO bread. Choose a sprouted bread, if possible.
- Chia seeds should be soaked in the water for at least 10 minutes before adding to the milk mixture. The chia seeds will become “gloopy”, which is similar to egg texture.
I gave this recipe a try, and I’ve got to say, using sprouted bread was a unique twist. And it’s definitely easier on the tummy. The whole process of preparing it was simpler than I expected.
Thank you, Jhicel
So delicious and rich with the almond butter.
Thank you, Michell
Love your recipe and love the presentation. Made with all the delicious combinations of healthy ingredients and love that it is veg. Yum
Thank you, Veena
Fun, easy, and on the healthier side of French toast. We love it…thanks for sharing 🙂
You are awesome, Traci. Thank you
Oh my, your french bread pudding looks absolutely delicious. The topping of crushed ginger snaps with the syrup served as a sauce is a great idea, can’t wait to try. Thanks for sharing.
Thank you, Sarah
Oh my, this looks WONDERFUL – can’t believe it is vegan, thank you so much for a great recipe!
Thank you, Kate.