Low Histamine 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)
Grand Central Baking Co. Peasant Levain Artisan Bread Dutch Country Potato Bread, 2 pk./20 oz.Essential Baking Co. Pain Du George Whole Wheat Bread Bread Alone Bakery Rye Brod Tartine Multigrain Porridge Bread Sliced
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2 cups oat 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
Ingredient note
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
¼ tsp ground nutmeg
Ingredient note
Low histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
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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