Craving a comforting dessert that doubles as a breakfast treat? Cozy Vegan Bread Pudding is a wonderfully simple solution for transforming leftover bread into a delicious, plant-based delight. Using just a handful of pantry ingredients, this pudding brings together the warm flavors of cinnamon and vanilla, studded with juicy raisins and crunchy almonds. It’s the perfect way to satisfy your sweet tooth while making the most out of ingredients you already have on hand.
Whether served warm out of the oven or chilled the next morning, this bread pudding offers a satisfying, custardy texture without any dairy or eggs. It bakes up golden and fragrant, filling your kitchen with inviting aromas and your plate with cozy, nostalgic flavor. Perfect for sharing with family or friends, it’s a versatile recipe that fits right in at brunch, as a sweet snack, or as a satisfying dessert.
Cozy Vegan Bread Pudding
Print RecipeIngredients
- 4 cups cubed day-old bread
- 3 cups soy milk
- 1 cup raisins
- 3/4 cup white sugar
- 1/2 cup chopped almonds (optional)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
Set your oven to 350°F (175°C) to preheat.
Spread the bread cubes evenly in a 9-inch baking dish.
In a mixing bowl, whisk together the soy milk, raisins, sugar, almonds, vanilla extract, and ground cinnamon until well combined.
Pour the milk mixture over the bread, gently pressing to ensure the bread soaks up the liquid.
Transfer the dish to the preheated oven and bake for about 30 minutes, or until the top is golden brown and the center is set.
Let the pudding cool slightly before serving.
Notes
Tips:
Use slightly stale bread for best absorption and texture., Swap almonds for any other nuts or omit for a nut-free version., Sprinkle an extra pinch of cinnamon or a handful of chocolate chips on top for a flavor twist., Serve warm with a dollop of dairy-free whipped cream or a drizzle of maple syrup.
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