Low Sugar Dairy Free Bread Pudding

Total time1 hr 40 min

Prep time20 min

Cook time50 min

Cubes of day-old bread soak up a rich, spiced coconut milk custard until every piece is soft and saturated, with vanilla, cinnamon, and a hint of nutmeg rounding out the flavor. Raisins scattered through the layers add little pockets of natural sweetness and chew in every bite. A cinnamon-dusted top forms a golden, slightly crisp crust while the center stays custardy and tender, with just a gentle wobble when it comes out of the oven. It's baked low and slow enough that the eggs set into a silky, spoonable texture rather than anything rubbery or dry. This one comes together with pantry basics and a little patience, and it's a comforting dessert you can feel good about serving on an added sugar free table.

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Ingredients

8 servings

For the pudding

1 lb day-old bread, cut into 1-inch cubes (about 10 cups)
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Chef's tip
If the recipe relies on dry or stale bread, toast fresh slices briefly first.
2 cans (13.5 oz each) full-fat coconut milk
4 large eggs
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 tbsp dairy free butter, melted, plus more for greasing
½ cup raisins (optional)

For the topping

2 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ tsp ground cinnamon

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with dairy free butter and set aside.
2
Spread the bread cubes in the prepared baking dish in an even layer. Scatter the raisins over the top, if using.

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