Low Sodium Vegan Bread Pudding

Total time1 hr 40 min

Prep time20 min

Cook time50 min

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Ingredients

8 servings

1 lb day-old vegan bread, cut into 1-inch cubes (about 10 cups)
Dutch Country Potato Bread, 2 pk./20 oz.
See all
2 cups oat milk
Chef's tip
Use the same amount of plain, unsweetened soy milk.
1 can (13.5 oz) full-fat coconut milk
3 tbsp cornstarch
¾ cup organic cane sugar
2 tsp vanilla extract
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp vegan butter, melted, plus more for greasing
½ cup raisins (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with vegan butter and spread the bread cubes in an even layer.
2
In a medium saucepan, whisk together the oat milk, coconut milk, cornstarch, organic cane sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt over medium heat, whisking constantly until the sugar dissolves and the mixture is smooth and just beginning to steam, about 4–5 minutes. Remove from heat and whisk in the melted vegan butter.

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