Cubes of day-old vegan bread soak up a warm, spiced custard made from oat milk and full-fat coconut milk, thickened with a touch of cornstarch until every piece is saturated and pillowy. Cinnamon, nutmeg, and vanilla bring warmth and depth, while a scatter of raisins adds little pockets of natural sweetness throughout. After a slow soak and a bake in a buttery, golden-topped dish, the top turns deep golden and crisp while the center stays custardy and set. It's cozy, comforting, and easy to portion for a crowd, sliced into neat squares once it's had a few minutes to cool. This one is a genuinely solid pick for an added sugar–free table, delivering all the richness and spice of classic bread pudding without relying on any added sweeteners. Serve it warm on its own or with a drizzle of your favorite unsweetened topping for a dessert that still feels indulgent.
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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.
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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