Bread pudding is a comforting dessert that transforms stale bread into a rich, custardy treat. This milk-free version is perfect for those with dairy allergies or lactose intolerance, offering the same cozy flavor without the dairy ingredients. With simple pantry staples and a straightforward method, you’ll have a warm, satisfying dessert ready in no time.
Ingredients
- 4 cups day-old bread, cubed (about 6 slices or 200 grams)
- 2 cups unsweetened almond milk or other plant-based milk
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 1/2 cup raisins or chopped dried fruit (optional)
- 2 tablespoons melted coconut oil or vegan butter
Instructions
- Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish with vegan butter or non-stick spray.
- Place the bread cubes in a large mixing bowl. If using dried fruit, sprinkle it evenly over the bread.
- In a separate bowl, whisk together the almond milk, sugar, eggs, vanilla extract, cinnamon, nutmeg (if using), and salt until well combined.
- Pour the liquid mixture over the bread cubes, ensuring all pieces are evenly coated. Gently press the bread down to absorb the custard mixture, and let sit for 10 minutes.
- Stir in the melted coconut oil or vegan butter to add richness.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Bake uncovered for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool slightly before serving. Serve warm or at room temperature.
Tips
- For a richer flavor, add a splash of coconut cream or a few drops of almond extract to the custard mixture.
- If you prefer a softer pudding, let the bread soak for an extra 10 minutes before baking.
- Use any sturdy bread like brioche, challah, or even whole wheat for different textures and flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven for best results.
Serving Suggestions
Serve warm with a drizzle of maple syrup, a dollop of dairy-free whipped cream, or a sprinkle of chopped nuts for added crunch. It pairs beautifully with fresh berries or sliced bananas for a fruity contrast.
Variations
- Chocolate Bread Pudding: Mix in vegan chocolate chips or cocoa powder into the custard for a decadent twist.
- Apple Cinnamon: Add small diced apples and extra cinnamon for a fall-inspired flavor.
- Banana Bread Pudding: Incorporate mashed ripe bananas into the custard for a moist, banana-flavored dessert.
- Nutty Version: Stir in chopped walnuts, pecans, or almonds for added texture and flavor.
Storage and Reheating
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual servings for 30-60 seconds or bake at 325°F (160°C) for 10-15 minutes until warmed through. This ensures the pudding retains its moistness and flavor.
Frequently Asked Questions
Can I use regular milk instead of plant-based milk?
Yes, you can substitute dairy milk if you prefer. The recipe works well with cow’s milk, providing a richer flavor, but the plant-based option keeps it dairy-free and suitable for vegans.
Is bread pudding suitable for gluten-free diets?
Only if you use gluten-free bread. Regular bread contains gluten, so choose gluten-free bread options if you need this adaptation. Be sure to check labels for gluten content.
Can I make this ahead of time?
Yes, you can prepare the bread and custard mixture a few hours in advance. Assemble the pudding, cover, and refrigerate. Bake when ready, allowing an extra 10 minutes for chilling time.
What can I use instead of eggs?
For an egg-free version, substitute each egg with 1/4 cup of unsweetened applesauce or a commercial egg replacer. Keep in mind that this may slightly alter the texture.
Why is my bread pudding soggy?
If the pudding is too soggy, it might be because the bread soaked up too much liquid or wasn’t baked long enough. Ensure the bread is stale and that you bake until the top is golden and the custard is set.
Can I freeze bread pudding?
Yes, bread pudding freezes well. Allow it to cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven at 325°F for 20-30 minutes.
Related
- Soy Yogurt Focaccia Recipe: Easy Vegan Bread for Any Meal
- Soy Yogurt Naan Recipe: Soft, Flavorful Indian Bread
- Soy Yogurt Flatbread Recipe: Easy and Healthy Homemade Bread