Dairy Free Bread Pudding
Bread pudding is one of those deeply comforting desserts that feels like it was made for cold evenings and big gatherings — and this version delivers every bit of that warmth without a drop of dairy. The secret is full-fat coconut milk, which creates a rich, silky custard that soaks into day-old bread just as beautifully as any cream-based version would. Warm spices like cinnamon and nutmeg weave through every cube, and a cinnamon-sugar crust on top bakes up golden and just slightly crisp. Letting the bread rest in the custard for a full 30 minutes before baking is the move that takes this from good to genuinely great — no dry pockets, just custardy, tender pudding all the way through. Optional raisins add little bursts of sweetness that play perfectly against the spiced coconut base. It slices cleanly after a short rest and serves 8, making it an ideal make-and-share dessert for holidays, potlucks, or any night you want something truly special on the table.
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Learn more →Ingredients
8 servings
For the pudding
- 1 lb day-old bread, cut into 1-inch cubes (about 10 cups)
- 2 cans (13.5 oz each) full-fat coconut milk
- 4 large eggs
- ¾ cup granulated sugar
- 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
- 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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