Another “old people dessert”

I’ll admit my first introduction to bread pudding in my youth wrinkled my nose
But upon trying it for the first time I was hooked!

I mean who couldn’t love bread soaked and baked in sweet custard?!

My version of Vegan Bread Pudding is made using stale thick crusted french baguettes

the crust of the baguette lends a slightly chewier texture than if you were to use a softer bread

No affiliation with any product or company mentioned below

Notes for Success

Be wary of the amount of sugar in your plant milk as this can make a big difference in the final result!
Accidentally I grabbed the sweetened version of soy milk then unknowingly used it in my first test batch for this bread pudding recipe!
Wowsers was it sweet! Listed below is the amount of sugar for UNsweetened plant milk

Raisins are optional!
PRO TIP: Soaking the raisins in the melted butter before adding to the recipe will ensure they stay plump during baking

Make this one entirely Sugar Free by using your favorite sugar substitute!
Read all about Sugar Free baking in my article with video here!

Using a smaller pan 9″ x 9″ will give you a much thicker layer of custard than the 9″ x 13″ pan that I used

Vegan Bread Pudding

For a thicker layer of custard use a 9" X 9" pan instead of the 9" X 13" one I used

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Prep Time 20

Cook Time 40

Drying Baguettes 1

Total Time 1 1

Servings

Ingredients

4 cups French Baguette Slices
5 Tbs Vegan Butter 70g
4½ cups Plant Milk 1080ml
1¼ cup Granulated Sugar 250g
6 Tbs Cornstarch 48g
2 teaspoons Vanilla Extract 10ml
1½ cups Raisins *optional

Instructions

One day ahead slice your baguettes into ½" slices let the slices sit out in the air to stale overnight
The next day arrange the bread slices in a 9" x 13" casserole dish * see notes while you melt the vegan butter
Pour the vegan butter over the bread slices in the casserole dish then sprinkle with optional raisins
In a 4qt sauce pot combine the sugar with the cornstarch & whisk to distribute evenly then add the plant milk & extract heat just to dissolve the sugar then remove from the heat & pour over the bread slices in the casserole dish
Let the bread soak while you preheat the oven to 350℉
Bake the french bread pudding casserole for approximately 40 minutes or when the custard is visibly set (the thinner 9" x 13" pan took 35 minutes to bake
A thicker custard layer made in a 9" x 9" pan will take longer ~ closer to 45 minutes

Notes

Be sure to read the notes for success section above the recipe

Storage Bread Pudding must be kept refrigerated & will stay fresh for up to 1 week. Serve warm or cold

Tried this recipe?Let us know how it was!