Warm cubes of day-old bread soak up a rich custard made from oat milk and full-fat coconut milk, spiced with cinnamon, nutmeg, and a splash of vanilla until every piece is plump and tender. A quick simmer with cornstarch thickens that custard just enough to bake up into a set, sliceable pudding instead of a soggy mess, and a scatter of raisins adds little pockets of sweetness throughout. The top turns deep golden and slightly crisp while the inside stays soft and custardy — the kind of contrast that makes bread pudding worth making in the first place. This is an easy, comforting dessert to reach for on a vegetarian menu, whether you're feeding a crowd or just want leftovers for the next few days. Serve it warm on its own or with a drizzle of something sweet on top for an extra finishing touch.
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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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