Vegetarian Dairy Free Bread Pudding

Total time1 hr 40 min

Prep time20 min

Cook time50 min

Day-old bread cubes soak up a rich, custardy coconut milk base until every piece turns soft and pudding-like, then bake beneath a golden, cinnamon-sugar crust. Eggs and vanilla give the custard its silky set, while a hit of nutmeg and a scatter of raisins add warmth and little pockets of sweetness throughout. The edges crisp up nicely while the center stays tender with just a gentle wobble, so you get contrast in every spoonful. It's an easy make-ahead dessert or brunch centerpiece that comes together with pantry staples and one baking dish. Since there's no meat, poultry, or fish anywhere in the mix, this comforting, spiced bread pudding is a natural fit for a vegetarian table. Serve it warm on its own or with a drizzle of extra coconut milk for good measure.

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Ingredients

8 servings

For the pudding

1 lb day-old bread, cut into 1-inch cubes (about 10 cups)
Dave's Killer Bread Organic White Bread Done Right, 24 oz Schär Gluten-Free Artisan Baker White Bread Baked with Ancient Grains, 14.1 oz (400g)Dave's Killer Bread White Bread Done Right Thin Sliced Organic Bread, 20.5 oz Schär Gluten-Free Artisan Baker White Bread
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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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