11 Delicious Vegan Bread Pudding Recipes

Kickstart your vegan dessert journey with these 11 Delicious Vegan Bread Pudding Recipes that promise to delight your taste buds and warm your soul. Perfect for those cozy nights in or when you’re craving something sweet without the guilt, this roundup is your go-to guide for comfort food that’s both indulgent and kind to the planet. Keep reading to discover your next favorite treat!

Classic Vegan Bread Pudding

Wandering through the quiet of the morning, the thought of a warm, comforting dish seems to whisper from the kitchen. This classic vegan bread pudding, with its tender crumb and rich, custardy heart, is a testament to the simple pleasures that baking can bring.

Ingredients

• 4 cups day-old artisan bread, cubed
• 2 cups unsweetened almond milk
• 1/2 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1 tbsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp sea salt
• 1/2 cup raisins

Instructions

1. Preheat your oven to 350°F and lightly grease an 8-inch square baking dish with coconut oil.
2. In a large mixing bowl, combine the almond milk, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, and sea salt, whisking until fully blended.
3. Add the cubed bread and raisins to the bowl, gently folding them into the liquid mixture until all pieces are evenly coated. Let the mixture sit for 10 minutes to allow the bread to absorb the custard.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly. Press down lightly to ensure the bread is compacted.
5. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the custard is set.
6. Remove from the oven and let it cool for 5 minutes before serving.

Soft and yielding, this bread pudding carries the warmth of cinnamon and the subtle sweetness of maple. Serve it with a drizzle of coconut cream for an extra touch of indulgence, or enjoy it as is, letting the flavors speak for themselves.

Chocolate Chip Vegan Bread Pudding

Venturing into the realm of comforting desserts, this chocolate chip vegan bread pudding emerges as a tender, soul-warming delight. It’s a harmonious blend of nostalgic flavors and mindful ingredients, perfect for those quiet moments of indulgence.

Ingredients

• 4 cups day-old artisan whole grain bread, cubed
• 1 1/2 cups unsweetened almond milk
• 1/2 cup full-fat coconut milk
• 1/3 cup pure maple syrup
• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 cup vegan dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking dish with coconut oil.
2. In a large mixing bowl, whisk together the almond milk, coconut milk, maple syrup, flax egg, vanilla extract, cinnamon, and sea salt until fully combined.
3. Add the cubed bread to the bowl, gently pressing down to ensure each piece is soaked in the liquid mixture. Let it sit for 10 minutes to absorb.
4. Fold in the vegan dark chocolate chips evenly throughout the bread mixture.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake for 35-40 minutes, or until the top is golden and the center is set.
6. Remove from the oven and let it cool for 5 minutes before serving. Tip: For an extra touch, drizzle with a bit more maple syrup or a sprinkle of cinnamon.

Now, this bread pudding offers a lusciously moist interior with pockets of melted chocolate, creating a delightful contrast in textures. Serve it warm with a scoop of dairy-free vanilla ice cream for an indulgent twist.

Apple Cinnamon Vegan Bread Pudding

Wandering through the kitchen this morning, the crisp aroma of apples and the warm whisper of cinnamon inspired a comforting creation. This Apple Cinnamon Vegan Bread Pudding is a tender embrace of flavors, perfect for those quiet moments of reflection.

Ingredients

• 4 cups day-old artisan whole grain bread, cubed
• 2 cups unsweetened almond milk
• 1/2 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)
• 1 tsp pure vanilla extract
• 2 medium Granny Smith apples, peeled and diced
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9 inch baking dish with coconut oil.
2. In a large mixing bowl, combine the almond milk, maple syrup, melted coconut oil, flax egg, and vanilla extract. Whisk until fully incorporated.
3. Add the cubed bread to the wet mixture, gently folding to ensure each piece is evenly coated. Let it sit for 10 minutes to allow the bread to absorb the liquid.
4. Fold in the diced apples, cinnamon, nutmeg, and sea salt, distributing evenly throughout the mixture.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Press down lightly to compact the mixture slightly.
6. Bake for 45 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
7. Remove from the oven and let it cool for 10 minutes before serving. This resting period allows the pudding to set further, ensuring perfect slices.

As you take your first bite, the soft, custardy interior contrasts beautifully with the slightly crisp top, while the apples offer a sweet, tangy burst. Serve warm with a drizzle of maple syrup or a dollop of coconut whipped cream for an extra touch of indulgence.

Pumpkin Spice Vegan Bread Pudding

Wandering through the kitchen on a quiet morning, the idea of transforming humble ingredients into something warm and comforting feels like a small act of magic. This pumpkin spice vegan bread pudding is a tender, spiced embrace in a bowl, perfect for those moments when you crave both nostalgia and nourishment.

Ingredients

• 1 loaf stale artisan whole grain bread, torn into 1-inch pieces
• 2 cups unsweetened almond milk, warmed to 110°F
• 1/2 cup pure maple syrup, grade A
• 1/4 cup coconut oil, melted
• 1 cup pumpkin puree, organic
• 2 tbsp flaxseed meal, mixed with 6 tbsp water to form a gel
• 1 tsp vanilla extract, pure
• 2 tsp pumpkin pie spice, freshly ground
• 1/2 tsp sea salt, finely ground

Instructions

1. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish with coconut oil.
2. In a large mixing bowl, combine the warmed almond milk, maple syrup, melted coconut oil, pumpkin puree, flaxseed gel, vanilla extract, pumpkin pie spice, and sea salt. Whisk until fully emulsified.
3. Add the torn bread pieces to the wet mixture, gently folding until each piece is evenly coated. Let the mixture sit for 15 minutes to allow the bread to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it evenly. Press down lightly to ensure the bread is compacted.
5. Bake for 45 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
6. Remove from the oven and let it cool for 10 minutes before serving. This resting period allows the pudding to set further, making it easier to slice.

The texture is luxuriously soft with a slight chew from the bread, while the flavors are a harmonious blend of sweet, spicy, and earthy. Serve it warm with a drizzle of coconut cream and a sprinkle of toasted pecans for an extra layer of texture and richness.

Banana Nut Vegan Bread Pudding

Nestled in the quiet of the morning, the thought of a warm, comforting dish like Banana Nut Vegan Bread Pudding feels like a gentle embrace. It’s a recipe that carries the simplicity of home, yet dressed in the elegance of vegan refinement.

Ingredients

• 3 cups day-old artisan whole grain bread, cubed
• 1 1/2 cups unsweetened almond milk
• 1/2 cup pure maple syrup
• 2 ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 cup chopped walnuts, toasted

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking dish with coconut oil.
2. In a large mixing bowl, combine the almond milk, maple syrup, mashed bananas, melted coconut oil, vanilla extract, ground cinnamon, and sea salt. Whisk until the mixture is smooth and homogenous.
3. Add the cubed bread to the wet mixture, gently folding until each piece is thoroughly coated. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
4. Fold in the toasted walnuts, ensuring they are evenly distributed throughout the mixture.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake for 35-40 minutes, or until the top is golden brown and the center is set.
6. Remove from the oven and let it cool for 5 minutes before serving. Tip: For an extra touch of indulgence, drizzle with a bit more maple syrup or a sprinkle of cinnamon before serving.

Unassuming yet profoundly satisfying, this bread pudding offers a delightful contrast of textures—soft, custardy interior with a slightly crisp top. The bananas and walnuts meld beautifully, creating a harmony of flavors that’s both nourishing and decadent. Serve it warm with a dollop of coconut whipped cream for an extra layer of luxury.

Blueberry Lemon Vegan Bread Pudding

Sometimes, the simplest combinations bring the most comfort, especially when they come together in a dish that feels like a warm hug on a cool morning. This blueberry lemon vegan bread pudding is just that—a tender, custardy delight with bursts of fruity freshness and a hint of citrus zest.

Ingredients

• 4 cups stale artisan sourdough bread, cubed
• 2 cups unsweetened almond milk
• 1/2 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1 tbsp pure vanilla extract
• 1 tbsp lemon zest, finely grated
• 1 cup fresh blueberries
• 1/4 tsp sea salt
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9 inch baking dish with coconut oil.
2. In a large mixing bowl, whisk together the almond milk, maple syrup, melted coconut oil, vanilla extract, lemon zest, sea salt, and ground cinnamon until fully combined.
3. Add the cubed sourdough bread to the bowl, gently pressing down to ensure all pieces are soaked in the liquid mixture. Let it sit for 10 minutes to absorb.
4. Fold in the fresh blueberries carefully to distribute them evenly throughout the bread mixture.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake for 45 minutes, or until the top is golden brown and the center is set.
6. Remove from the oven and let it cool for 10 minutes before serving. Tip: For an extra touch of elegance, drizzle with a little more maple syrup and sprinkle with additional lemon zest.

Perfectly balanced between sweet and tart, this bread pudding offers a delightful contrast of textures—crispy edges giving way to a soft, moist interior. Serve it warm with a dollop of coconut whipped cream for an indulgent breakfast or dessert.

Caramel Pecan Vegan Bread Pudding

Moments like these call for something sweet, something that feels like a hug in a bowl. This caramel pecan vegan bread pudding is just that—a comforting embrace of flavors and textures, perfect for savoring slowly.

Ingredients

• 4 cups day-old artisan bread, cubed
• 1 cup full-fat coconut milk
• 1 cup almond milk, unsweetened
• 1/2 cup pure maple syrup
• 1/4 cup coconut sugar
• 2 tbsp flaxseed meal, mixed with 6 tbsp water (flax eggs)
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 cup pecans, roughly chopped
• 1/4 cup vegan caramel sauce

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking dish.
2. In a large mixing bowl, whisk together the coconut milk, almond milk, maple syrup, coconut sugar, flax eggs, vanilla extract, cinnamon, and sea salt until fully combined.
3. Add the cubed bread to the bowl, gently pressing down to ensure all pieces are soaked in the liquid mixture. Let it sit for 10 minutes to absorb.
4. Fold in the chopped pecans, then transfer the mixture to the prepared baking dish, spreading it evenly.
5. Drizzle the vegan caramel sauce over the top, using a knife to swirl it slightly into the bread mixture for marbled effect.
6. Bake for 35-40 minutes, or until the top is golden brown and the center is set but still slightly soft to the touch.
7. Remove from the oven and let it cool for 10 minutes before serving. This resting time allows the pudding to set further, making it easier to slice.

Unbelievably rich and moist, this bread pudding offers a delightful contrast between the soft, custardy interior and the crunchy pecans on top. Serve it warm with an extra drizzle of caramel sauce for an indulgent finish, or pair it with a scoop of vegan vanilla ice cream for a decadent dessert.

Raspberry Almond Vegan Bread Pudding

Raspberries glisten like jewels in the morning light, their tart sweetness a perfect counterpoint to the creamy, nutty embrace of almond-infused bread pudding. This dish, a tender homage to comfort, weaves together the simplicity of vegan ingredients with the richness of dessert, inviting you to savor each bite slowly, as if time itself has softened.

Ingredients

• 2 cups day-old artisan bread, cubed
• 1 cup fresh raspberries
• 1/4 cup almond butter, creamy and unsweetened
• 2 cups almond milk, unsweetened
• 1/4 cup maple syrup, grade A
• 1 tsp vanilla extract, pure
• 1/2 tsp almond extract
• 1/4 tsp sea salt, finely ground
• 1 tbsp coconut oil, refined

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish with coconut oil.
2. In a large mixing bowl, whisk together almond milk, maple syrup, vanilla extract, almond extract, and sea salt until fully combined.
3. Add the cubed bread to the bowl, gently pressing down to ensure each piece is soaked in the liquid mixture. Let it sit for 10 minutes to absorb.
4. Fold in the raspberries and almond butter, distributing evenly throughout the mixture without breaking the berries.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Drizzle any remaining liquid over the top.
6. Bake for 35-40 minutes, or until the top is golden and the edges are slightly crispy. A toothpick inserted into the center should come out mostly clean.
7. Allow the bread pudding to cool for 10 minutes before serving. This rest period helps the custard set, ensuring perfect slices.

Kindly note, the bread pudding emerges with a delightful contrast of textures—crispy tops yielding to a moist, custardy center, punctuated by bursts of raspberry. Serve it warm, perhaps with a dollop of coconut whipped cream, to elevate the experience into something truly memorable.

Coconut Mango Vegan Bread Pudding

Capturing the essence of summer in every bite, this dessert blends the tropical sweetness of mango with the creamy richness of coconut, creating a comforting yet exotic treat. It’s a dish that invites you to slow down and savor the moment, much like a quiet morning spent journaling by the window.

Ingredients

• 2 cups full-fat coconut milk
• 1/2 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt
• 4 cups stale sourdough bread, cubed
• 1 1/2 cups ripe mango, diced
• 1/4 cup unsweetened shredded coconut
• 1 tbsp coconut oil, melted

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with melted coconut oil.
2. In a large mixing bowl, whisk together the coconut milk, maple syrup, vanilla extract, and sea salt until fully combined.
3. Gently fold in the cubed sourdough bread, ensuring each piece is evenly coated with the coconut milk mixture. Let it sit for 10 minutes to allow the bread to absorb the liquid.
4. Carefully stir in the diced mango and shredded coconut, distributing them evenly throughout the mixture.
5. Transfer the mixture to the prepared baking dish, spreading it out into an even layer. Drizzle the top with any remaining coconut milk mixture.
6. Bake for 35-40 minutes, or until the top is golden brown and the edges are slightly crispy.
7. Remove from the oven and let it cool for 5 minutes before serving. Tip: For an extra touch of indulgence, serve warm with a scoop of coconut milk ice cream.

Perfectly balancing the creamy texture of the pudding with the juicy bursts of mango, this dessert is a celebration of contrasts. The shredded coconut adds a subtle crunch, making each spoonful a delightful experience. Consider garnishing with fresh mint leaves for a pop of color and freshness.

Peanut Butter Chocolate Vegan Bread Pudding

Yesterday, as the golden hues of dawn filtered through my kitchen window, I found myself lost in the comforting embrace of baking, creating a dish that marries the rich, earthy tones of peanut butter with the deep, velvety allure of chocolate in a vegan bread pudding that feels like a hug in every bite.

Ingredients

• 4 cups stale artisan whole grain bread, cubed
• 1 1/2 cups unsweetened almond milk
• 1/2 cup creamy organic peanut butter
• 1/3 cup pure maple syrup
• 1/4 cup cocoa powder, unsweetened
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 cup vegan dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking dish.
2. In a large mixing bowl, whisk together the almond milk, peanut butter, maple syrup, cocoa powder, vanilla extract, cinnamon, and sea salt until smooth and fully combined.
3. Add the cubed bread to the bowl, gently folding until each piece is thoroughly coated with the mixture. Let it sit for 10 minutes to allow the bread to absorb the liquid.
4. Fold in the vegan dark chocolate chips, ensuring they are evenly distributed throughout the mixture.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Press down lightly to compact the bread slightly.
6. Bake for 35-40 minutes, or until the top is crisp and the edges are pulling away from the sides of the dish.
7. Remove from the oven and let it cool for 5 minutes before serving. Tip: For an extra indulgent touch, drizzle with warmed peanut butter or a sprinkle of flaky sea salt before serving.

Gently, the bread pudding emerges from the oven, its surface crackling slightly under the pressure of a spoon, revealing a soft, custardy interior studded with molten pockets of chocolate. The interplay of textures—crispy top, tender middle—makes each forkful a delightful contrast, perfect when paired with a cold glass of almond milk or a scoop of vegan vanilla ice cream.

Savory Herb Vegan Bread Pudding

Comfort comes in many forms, and today, it arrives as a warm, aromatic dish that fills the kitchen with the scent of fresh herbs and toasted bread. This savory herb vegan bread pudding is a testament to the simple pleasures of cooking, a dish that invites you to slow down and savor each step.

Ingredients

• 4 cups day-old sourdough bread, cubed
• 2 cups unsweetened almond milk
• 1/4 cup extra-virgin olive oil
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large mixing bowl, combine the almond milk, olive oil, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper, whisking until fully incorporated.
3. Add the cubed sourdough bread to the bowl, gently tossing to ensure each piece is evenly coated with the liquid mixture. Let sit for 10 minutes to allow the bread to absorb the flavors.
4. Fold in the fresh parsley, thyme, and rosemary, distributing the herbs evenly throughout the mixture.
5. Transfer the mixture to the prepared baking dish, spreading it out into an even layer. Press down lightly to compact the bread slightly.
6. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the edges are crisp.
7. Remove from the oven and let cool for 5 minutes before serving. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

This bread pudding emerges from the oven with a golden crust that gives way to a soft, herb-infused interior. The combination of fresh herbs and the tangy sourdough creates a symphony of flavors that’s both comforting and sophisticated. Try serving it alongside a crisp green salad for a light yet satisfying meal.

Conclusion

Kickstart your vegan dessert journey with these 11 scrumptious bread pudding recipes that promise to delight your taste buds and warm your heart. Whether you’re a seasoned vegan or just exploring plant-based options, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy baking!