Golden cubes of day-old bread soak up a rich, cinnamon-spiced custard built from oat milk and full-fat coconut milk, thickened with a touch of cornstarch until every piece is soft, custardy, and deeply flavored with vanilla and nutmeg. A scatter of raisins adds little bursts of sweetness throughout, while a hit of melted vegan butter keeps the whole thing luscious without ever feeling heavy. The top bakes up deep golden and slightly crisp while the center stays soft and pudding-like, exactly what you want from a proper bread pudding. It's an easy, comforting dessert to pull together with pantry staples, and it slices beautifully once it's had a few minutes to cool and set. This one is a genuinely solid pick for an egg free table, no fuss, no shortage of flavor.
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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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