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.

top and closeup view of vegan French toast bread pudding garnished with raspberries and blueberries with almond butter syrup lightly drizzled on top.

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.

Top view of Arnold Organic bread, Elmhursts milked almonds, Barney Smooth Almond Butter, golden raisins, raspberries, blueberries and cinnamon sticks seemingly pouring out of a Publix grocery bag
Top view of all the ingredients needed in making the wet chia seeds drizzle
  • 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.

Front view of a crossection of the bread pudding in a baking with raspberries and blueberries on the side

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.
Top view of Arnold Organic Blend Sprouted Wheat bread packet on the left and quartered bread slices in a casserole dish on the right
  • 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.
Top view of all the ingredients needed in making the wet chia seeds drizzle
  • Let the milk mixture cool to room temperature.
  • While the milk mixture is cooling, gently grind the ginger snaps to powder.
Top view of a small food processor with powdered ginger snaps and whole ginger snaps on the side
  • Gently pour the milk mixture over the bread in the baking dish. Make sure every inch of the dish is coated.
Top view of the chia seeds wet mixture drizzled over the chopped bread in a rectangular baking dish
  • Spread the ginger snaps powder over the top of the bread.
Top view of ginger snap powder enveloping the top of the bread pudding
  • 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.
Top view of plastic bowl with maple syrup and surrounded by smooth almond butter, pumpkin pie spice, vanilla essence and water
  • In a large bowl, add the almond butter, warm water, pure maple syrup, pumpkin spice, and vanilla essence (or vanilla extract).
top view of a plastic bowl with the completly mixed almond butter syrup with a red whisk in it and the top view of almond butter container
  • 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.
Top view of a piece of the vegan french toast pudding on a white plate with the Almond Butter syrup drizzled and few raspberries + Blueberries on its side

Answering Common Questions

What fruits can I use in this pudding?

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.

Can I use nuts in this pudding?

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.

Do ginger snaps contain eggs?

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.

What type of bread can be used in this vegan recipe?

– 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.

Top view of a white casserole dish filled with bread pudding, topped with berries and a simple almond butter syrup
45° angle view of the French Toast Casserole with a portion taken out to show the inside of it. Berries and almond syrup garnish visible too.

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.

Top view of a white casserole dish filled with bread pudding, topped with berries and a simple almond butter syrup

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.

top and closeup view of vegan French toast bread pudding garnished with raspberries and blueberries with almond butter syrup lightly drizzled on top.

Vegan Bread Pudding Recipe

Rini
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.
5 from 5 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course brunch, Dessert
Cuisine American
Servings 5 People
Calories 480 kcal

Ingredients
  

For the bread

  • 13 slices Arnold Organics Sprouted Wheat Bread
  • 5 pieces ginger snap cookies
  • olive oil spray

For the milk mixture

For the syrup

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.

Nutrition

Calories: 480kcal
Keyword Vegan Bread Pudding, Vegan dessert recipes, Vegan French Toast, Vegan Thanksgiving Dessert
Tried this recipe?Let us know how it was!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

12 Comments

  1. 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.

  2. Love your recipe and love the presentation. Made with all the delicious combinations of healthy ingredients and love that it is veg. Yum

  3. 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.