Rating: 4.33 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Vegan bread pudding is easy and simple to make, and you probably have all or most of the ingredients in your cupboard or refrigerator already.

Gallery

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
8
Yield:
1 9-inch pudding
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement
  • Place bread cubes in a 9-inch baking pan. Stir soy milk, raisins, sugar, almonds, vanilla extract, and cinnamon together in a separate bowl and pour over the bread. Mix to combine.

  • Bake in the preheated oven until golden brown and heated through, about 30 minutes.

Nutrition Facts

262 calories; protein 6.1g; carbohydrates 49.3g; fat 5.3g; sodium 167.9mg. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/07/2018
I love this! I used about 3/4 cup extra bread and only 1/2 cup of raisins (no almonds). I reduced the vanilla to 1 tsp and baked for about an hour instead of just 30 minutes. Next time I think I'll use a little less soymilk because it's a bit wetter than the bread puddings I've had before but I would consider what I ended up with to be a big success. Thanks! Read More
(1)

Most helpful critical review

Rating: 3 stars
11/23/2018
I did not add the raisins or the almond to mine because we just do not like either in our bread pudding. However I do not think that would have changed my rating if I had. The amount of liquid left after the suggested time period made it more of a soup than a pudding. This is not how I think of bread pudding. To make it 5-stars I actually did the following: No raisins or almonds. I cooked it until the liquid was almost gone which was at least an hour. This made it quite scrumptious! It also was Whole Food Plant Based compliant this way (or the original way). We may try it with apple or peach slices/pieces in it next time because it made such a great base. It was great on its own though. We will definitely cook it again with the changes I did! Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/07/2018
I love this! I used about 3/4 cup extra bread and only 1/2 cup of raisins (no almonds). I reduced the vanilla to 1 tsp and baked for about an hour instead of just 30 minutes. Next time I think I'll use a little less soymilk because it's a bit wetter than the bread puddings I've had before but I would consider what I ended up with to be a big success. Thanks! Read More
(1)
Rating: 3 stars
11/23/2018
I did not add the raisins or the almond to mine because we just do not like either in our bread pudding. However I do not think that would have changed my rating if I had. The amount of liquid left after the suggested time period made it more of a soup than a pudding. This is not how I think of bread pudding. To make it 5-stars I actually did the following: No raisins or almonds. I cooked it until the liquid was almost gone which was at least an hour. This made it quite scrumptious! It also was Whole Food Plant Based compliant this way (or the original way). We may try it with apple or peach slices/pieces in it next time because it made such a great base. It was great on its own though. We will definitely cook it again with the changes I did! Read More