Low FODMAP 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)
Grindstone Bakery Super Grains Multigrain Sourdough Whole Pan Bread 24 OZ
See all
2 cups oat milk
Ingredient note
A serving of up to about 1/2 cup of oat milk is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely fine for most people.
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
2 tbsp vegan butter, melted, plus more for greasing
½ cup raisins (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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