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–+ servings
vegan french bread pudding

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 minutes
Cook Time 40 minutes
Drying Baguettes 1 day
Total Time 1 day 1 hour
Servings 15

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
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