Vegan Bread Pudding

Total time1 hr 40 min

Prep time20 min

Cook time50 min

4.6

(18)

Bread pudding is one of those deeply comforting desserts that feels like it was made for cold evenings and lazy weekend brunches, and this version delivers every bit of that warmth without a single animal product in sight. The secret to getting that rich, custardy soak is the combination of oat milk and full-fat coconut milk — together they create a luscious, creamy base that clings to every cube of day-old bread just as well as any egg-and-dairy version would. Cornstarch steps in as the binding agent, thickening the custard as it bakes into a set, sliceable center with a beautifully golden top. Cinnamon, nutmeg, and vanilla do the heavy lifting on flavor, making the whole kitchen smell absolutely incredible while it bakes. Optional raisins add little pockets of sweetness throughout, but the pudding is just as satisfying without them. With 8 generous servings coming out of one 9x13 dish, this is an ideal recipe for feeding a crowd or stocking the fridge with something worth looking forward to all week.

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Ingredients

8 servings

1 lb day-old vegan bread, cut into 1-inch cubes (about 10 cups)
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
¼ tsp ground nutmeg
¼ tsp salt
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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