Go Back
–+ servings
close up on a spoon taking a scoop of vegan bread pudding out of a white baking dish.
Print Recipe
5 stars (3 ratings)

Vegan Bread Pudding

Treat yourself to this easy and decadent Vegan Bread Pudding. Coconut cream-soaked bread is baked with raisins, then served warm with a sweet bourbon glaze on top. You won’t even notice that it’s vegan!
Prep Time1 hour
Cook Time50 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 547kcal
Author: Nora Taylor

Ingredients

  • 1 cup raisins
  • 1 cup bourbon whiskey, optional
  • 1 loaf french bread, at least 1 day old, cut into 1-2 inch cubes (6-7 cups)
  • 3 tablespoons vegan butter, melted
  • (2) 13.5 ounce cans full fat coconut milk
  • 12 ounces silken tofu
  • 1/4 cup cornstarch
  • 1 cup granulated sugar
  • 2 tablespoons pure vanilla extract
  • 1/4 teaspoon all spice
  • 1/2 teaspoon ground cinnamon

Bourbon sauce, for serving

  • 1/2 cup vegan butter
  • 1 cup granulated sugar
  • 1/4 cup almond milk or other plant milk
  • 1/4 cup bourbon, optional
US Customary - Metric

Instructions

  • In a small bowl, pour the bourbon over the raisins and let soak for 1-2 hours. If you don't want to use alcohol, skip soaking the raisins.
  • Preheat the oven to 350 degrees F. Use the melted vegan butter to coat the bottom of a 9x13 inch casserole dish.
  • Place the pieces of bread in the buttered baking dish. Set aside.
  • In a blender, add the coconut milk, silken tofu, cornstarch, sugar, vanilla, allspice and cinnamon. Blend until smooth.
  • Pour the creamy mixture over the bread in the baking dish, and add the bourbon raisins. Stir gently in the dish.
  • Place in the oven and bake for 40-50 minutes, until the liquid has set and the edges are getting a bit brown.
  • Let it cool while you make the sauce.
  • Sauce - Combine the vegan butter, sugar and milk in a small saucepan. Cook over medium heat until the sugar dissolves and the butter has melted. Slowly stir in the bourbon and cook for a few more minutes (or leave it out for alcohol free). Serve warm, drizzled over the bread pudding.

Notes

  1. Overnight - Once assembling the bread pudding but before baking, cover and refrigerate overnight. In the morning, bake as usual.
  2. Alcohol free or serving to kids? No problem, simply omit the bourbon, it will be just fine without it.

Nutrition

Serving: 1of 12 servings | Calories: 547kcal | Carbohydrates: 66g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 305mg | Potassium: 345mg | Fiber: 2g | Sugar: 36g | Vitamin A: 494IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 4mg