Ingredients for the Bread Pudding:
6 cups day-old bread (such as a thick sliced white bread or challah) – cubed
2 cups unsweetened almond milk (or any plant-based milk)
1/2 cup coconut milk (for extra richness) or just more almond milk
1/2 cup coconut sugar (or brown sugar)
1/4 cup maple syrup (optional for sweetness)
1/4 cup melted coconut oil or vegan butter
1/4 cup raisins (optional, but traditional)
1/4 cup chopped walnuts or pecans (optional)
1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax “egg” substitute)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
Ingredients for the Vegan Vanilla Sauce:
1 cup unsweetened almond milk (or any plant-based milk)
2 tablespoons cornstarch (or arrowroot powder)
1/4 cup maple syrup (or coconut sugar for less sweetness)
1 teaspoon vanilla extract
Pinch of salt
Instructions:
Making the Bread Pudding:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch (or similar size) baking dish with a bit of vegan butter or coconut oil.
Prepare the Flax Egg:
In a small bowl, mix the ground flaxseed with 3 tablespoons of water. Stir well and let sit for about 5 minutes until it thickens and forms a gel-like consistency.
Soak the Bread:
In a large mixing bowl, combine the plant-based milk, coconut milk, coconut sugar, maple syrup (if using), melted coconut oil, vanilla extract, cinnamon, nutmeg, salt, and the flax egg mixture. Whisk everything together until smooth.
Add the cubed bread to the bowl and stir gently to make sure all of the bread is soaked in the mixture. Let it sit for about 10-15 minutes to allow the bread to absorb the liquid.
Add Raisins & Nuts (Optional):
If you’re adding raisins and/or nuts, fold them into the bread mixture.
Bake:
Pour the soaked bread mixture into the greased baking dish. Press it down gently to make sure it’s evenly spread out.
Bake for 45-50 minutes, or until the top is golden brown and a knife or toothpick inserted into the center comes out clean.
Making the Vegan Vanilla Sauce:
Heat the Milk:
In a small saucepan, combine the almond milk, cornstarch, maple syrup, and a pinch of salt. Stir well to dissolve the cornstarch.
Cook the Sauce:
Place the saucepan over medium heat. Bring the mixture to a simmer while stirring continuously. Cook for about 3-5 minutes until the sauce thickens to a creamy consistency.
Finish the Sauce:
Once the sauce has thickened, remove it from the heat and stir in the vanilla extract. Taste and adjust sweetness if needed.
Serving:
Serve the Bread Pudding:
Once the bread pudding is done, remove it from the oven and let it cool slightly for about 10 minutes.
Top with Vanilla Sauce:
Serve warm, drizzling each serving with the vegan vanilla sauce.
