Vegan bread pudding, a delicious dessert, so easy to make, and only requires 7 simple ingredients. It's perfectly served with sugar glaze!

Vegan bread pudding is a great and easy way of using up your leftover or stale bread. That way you don't have to throw it out! I know it's usually eaten as a dessert, but I like it so much I enjoy it for breakfast or brunch once in a while.

Besides, its wonderful texture will make you have it every day! So soft and fluffy, this dairy-free dessert will quickly become your favorite. Let me know how you like it!

Want to explore more vegan pudding recipes? Check out these yummy options: Vegan Chia Pudding, Vegan Chocolate Pudding, and Vegan Tapioca Pudding. They're all quick and delicious!

Contents hide

1. Ingredient notes

2. Dietary variations

3. How to make vegan bread pudding

4. How to store

5. How to serve vegan bread pudding

6. Looking for more vegan dessert recipes?

7. Did you make this vegan bread pudding recipe?

8. Vegan Bread Pudding

Photo of the ingredients needed to make this recipe

Ingredient notes

Unsweetened plant milk: any type of unsweetened non-dairy milk will work, but soy milk is my favorite one for baking.
Brown sugar: feel free to customize this vegan bread pudding recipe with different types of sugar, like granulated, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
Ground flaxseed: any type of flaxseed is okay.
Coconut oil: this ingredient is optional, and you can use other types of oil if you want.
Vanilla extract: I always use homemade vanilla extract because it’s more affordable and extremely easy to make, but store-bought is also a good choice.

Dietary variations

Make it gluten-free: feel free to use gluten-free bread instead of vegan bread.
Make it soy-free: although soy milk is my favorite plant milk for this recipe, pretty much any type of plant milk will do.
Make it oil-free: just omit the coconut oil.

Photo of some of the steps of how to make this recipe

How to make vegan bread pudding

Place the vegan bread cubes in a large mixing bowl and set aside.
Add all the remaining ingredients to a blender and blend until smooth.
Pour the liquid mixture all over the bread, stir, and set aside for about 1 hour at room temperature.
Preheat the oven to 350ºF or 180ºC.
Place the pudding mixture in a 9×9 inch (23×23 cm) baking dish and bake for 60 to 70 minutes.
Remove from the oven and allow to cool slightly.
Serve your vegan bread pudding immediately.

How to store

Fridge: store the leftovers in an airtight container in the fridge for 5-7 days.
Freezer: keep it in an airtight container in the freezer for up to 2 months. Please keep in mind that you will need to freeze it before adding any sauce or toppings. To thaw, place the bread pudding in the fridge until completely defrosted.
Reheat: for best results, reheat in an oven rather than a microwave to maintain the proper texture. It also can be reheated directly from frozen.

How to serve vegan bread pudding

Feel free to serve your vegan bread pudding along with some brown sugar glaze, fruit like blueberries or bananas, or even top it with chopped almonds, pecans, walnuts, or cashews. It's also delicious paired with my vegan caramel sauce and also with my vegan condensed milk.

You could also incorporate some spices to give it more flavor, such as cardamom or cloves.

Looking for more vegan dessert recipes?

Did you make this vegan bread pudding recipe?

Please leave a comment and rate it below. We’d love to hear from you!

This post contains affiliate links so you can easily find some of the products that we used to make this recipe. If you buy any of them through the links provided (without any extra cost for you), we'll get a commission. We're so grateful for your support!