By veganlovlie
Savour the goodness of a creamy bread and butter pudding that’s totally dairy and egg-free. Perfect for breakfast or dessert, this recipe keeps it simple without compromising on taste. It’s an easy and delightful twist on a classic favorite.
This is a favourite from my childhood days when Mum used to make the non-vegan version. Well even now, when it comes to puddings, I like a big kid who hasn’t grown up! Here’s my vegan version of the Bread and Butter pudding with a bit of custard powder in the recipe as a binding agent to substitute the eggs and hold everything together. I like the bread sliced with the crust on. But you can remove the crust and mash it down when it is soaked.
Although this is nice as a dessert, it could be good for breakfast too. I enjoyed it on a Sunday afternoon with tea.
I hope you’ll the comfort of this vegan-friendly, plant-based pudding—because good food doesn’t have to be complicated.
Vegan Bread Pudding
You may also like this Savoury Bread Pudding version.
Yield: 8 servings
Vegan Bread Pudding
A delicious creamy bread and butter pudding made without dairy or eggs. Enjoy for breakfast or dessert.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Ingredients
- 1.2 litres non-dairy milk, I used soy milk (5 cups)
- 2½ tablespoons custard powder, or cornstarch
- 100 g demerara sugar, (1/2 cup)
- 2 tablespoons sugar
- 200 g bread, 1-2 days old* (see notes, I'm using metric measurements only here as I think it might be easier to measure bread in grams than cups!)
- Vegan margarine as needed, for spreading on the bread
- 1 teaspoon vanilla
- Pinch cinnamon, optional
- Raisins
Instructions
- Slice bread and spread each slice with margarine.
- Arrange in a rectangular dish 23cm x 30cm (9x12 inch). I arranged them in two layers.
- Mix the rest of the ingredients in a large bowl or jug.
- Pour half of this mixture onto the bread.
- Preheat oven to 180 degrees Celsius.
- Let soak for 15 minutes or until all liquid is absorbed by the bread.
- Pour the rest of the liquid mixture onto the bread. Add more milk if required to just cover the bread.
- Sprinkle with raisins and 2 tablespoons sugar.
- Place a tray filled with water on the bottom rack of the oven. This will ensure a moist environment in the oven preventing the bread from going crispy on top.
- Place dish in oven and bake for 45 minutes.
- Remove and let stand for a while before serving. This will ensure the custard sets a bit.
Notes
Notes: *1-2 days old stale bread is lighter than fresh bread. So 200 g in volume will be more than fresh.
Link to original recipe - Vegan Bread and Butter Pudding -https://veganlovlie.com/childhood-memories-and-pudding/
Love this recipe? Pin it for later.
Previous Post: « Spicy Tandoori Wedges and Cauliflower
Next Post: Mum’s little treat to us! »
Reader Interactions
You might also enjoy these...
Chocolate Orange Cake
Rice Pudding Recipe with Lemongrass and Cardamom (Rice Kheer)
Comments
madcapcupcake saysOk, this looks soooooooo delish, I must make this, and I mean like SOON…! I am a complete sucker for a warm, sweet breakfast type dish and I think this qualifies beeeeeutifully 🙂 SO tasty looking!
- V says
miaaamm!! I’ve been wanting to eat some bread pudding since AGES!! but never really brought myself to look up for the recipe! This one looks exquisite, I’m gonna try it for sure! Btw, do you know any substitute for Demerara sugar? and if I don’t have any custard powder, with how many eggs could i replace it with?
- jessy says
oh my goodness! i haven’t had bread pudding in about 10 years! what is wrong with me! i need to make this, i will make this, and i will eat this for breakfast, lunch, & dinner – ohhhh my!
- Alice (in Veganland) says
So I’m not the only one who’s been enjoying bread pudding lately… It’s great isn’t it? but I would like to try your recipe too!
- Lovliebutterfly says
Thank you all for you nice comments! I think bread pudding is always a winner at any time of the day!<BR/><BR/>V: I’m not sure how many eggs! It’s been a long time since I last cooked with eggs! (I would not recommend it, by the way, not just because I’m vegan, but I don’t think they are a healthy option).<BR/>Some vegan bread puddings don’t use any custard powder at all. I haven’t tried it
- twoveganboys says
This looks and sounds so good.<BR/><BR/>Krys
- Theresa says
Ooh yum, I know what to do with our next loaf of bread!
- Jeni Treehugger says
That’s IT!<BR/>I think I love you!!<BR/>This has to be my all time favourite pudding EVER and I’d honestly thought my days of eating it were over!!<BR/>I could kiss you!<BR/>You’ve made me a very happy person. Thank you SO much for this recipe.<BR/>(blimey – I can’t believe I haven’t spotted your blog before now!!
- Lovliebutterfly says
Hahaha! Jeni, I’m glad you like this one! It’s also my favourite pudding I think!
- CB says
Bread pudding without nutmeg????? Noooooo!!!<br /><br />Ahhh I do miss bread pudding. Although I must say, I always preferred the raw mixture to the final product n_n<br /><br />My family still make the omni version so I have to go without, but not anymore! I never thought of having this for breakfast. Must give this a try soon. Thank you, veganlovlie!!!
