Vegan Bread and Butter Pudding is a heartwarming dessert that beautifully reimagines a classic favorite in a plant-based way. Layers of gently buttered vegan bread soak up a rich, creamy custard made from coconut milk and plant-based milk, creating a tender yet satisfying texture. The pudding’s surface bakes to a golden-brown perfection, offering a slight crispness that contrasts delightfully with the soft, custardy interior.
Infused with warming spices like cinnamon and nutmeg, this dessert carries comforting aromas that fill the kitchen with nostalgia and anticipation. Sweet notes from brown sugar or maple syrup balance the spices, while optional additions like raisins or dried cranberries provide bursts of fruity sweetness throughout. A hint of citrus zest can be added to brighten the flavor and add a subtle fresh lift.
The custard itself is silky and smooth, made luscious by the creamy coconut milk, which adds depth without overpowering the other flavors. As the bread absorbs the custard, it transforms into a rich, pudding-like texture that melts in your mouth. This fusion of textures—the tender soaked bread and the lightly crisp top—makes every bite deeply satisfying.
Perfect for cozy nights, holiday gatherings, or anytime you want a comforting treat, vegan bread and butter pudding is both simple and elegant. Served warm with a dusting of powdered sugar or a dollop of vegan whipped cream, it’s a versatile dessert that welcomes creativity while delivering classic comfort in every spoonful.
Vegan Bread and Butter Pudding
Yield
6 servings
Ingredients
For the Pudding
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8–10 slices vegan bread (day-old or slightly stale is best)
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3 tbsp vegan butter or margarine
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2 cups plant-based milk (soy, almond, oat)
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1 cup full-fat coconut milk (for creaminess)
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½ cup brown sugar or maple syrup
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3 tbsp cornstarch or arrowroot powder
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1 tsp vanilla extract
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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½ cup raisins or dried cranberries (optional)
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Zest of 1 lemon or orange (optional)
For Garnish (optional)
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Powdered sugar
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Vegan whipped cream or coconut cream
Instructions
1. Prepare the Bread
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Preheat oven to 350°F (175°C).
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Lightly butter each slice of bread on both sides with vegan butter.
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Cut bread into triangles or cubes as preferred.
2. Assemble the Pudding
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Arrange bread pieces in a greased baking dish, layering evenly.
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Sprinkle raisins or dried fruit and citrus zest between layers if using.
3. Make the Custard
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In a saucepan, whisk plant-based milk, coconut milk, brown sugar, vanilla, cinnamon, and nutmeg.
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Heat gently over medium-low heat, stirring frequently.
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In a small bowl, dissolve cornstarch in 3 tbsp cold plant milk or water.
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Slowly add cornstarch mixture to the saucepan, whisking continuously until the custard thickens (about 5 minutes).
4. Pour & Bake
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Pour warm custard evenly over the bread in the dish.
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Let it soak for 10 minutes to absorb.
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Bake for 35–40 minutes until golden and set.
5. Serve
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Let cool slightly before serving.
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Dust with powdered sugar and add vegan whipped cream if desired.
Tips
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Use sturdy bread like sourdough, brioche-style vegan bread, or challah for best texture.
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Letting the custard soak into the bread before baking creates a creamy, custardy center.
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Add warming spices like cardamom or cloves for extra depth.
