Vegan Bread Pudding

Vegan Bread Pudding Recipe

By Loving It Vegan

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 45 mins


10–12 Thick Slices (~18oz/500g) White Bread*

1/2 cup (75g) Raisins

2 and 2/3 cups (660ml) Coconut Cream*

1/2 cup (75g) Raw Cashews

3 Tbsp (45g) Coconut Oil

1/2 cup (100g) White Sugar

1 tsp Ground Cinnamon

1 tsp Vanilla Extract

4–6 Tbsp (60-90g) Vegan Butter (Divided, for brushing)

A dusting of powdered sugar

Sweetened Vegan Whipped Cream or Vegan Ice Cream or Vegan Custard


1Preheat the oven to 350°F (180°C).

2Cut the bread into chunks and then add to a mixing bowl with the raisins.

3Add the coconut cream, cashews, coconut oil, white sugar, cinnamon and vanilla to a blender jug and blend until very smooth.

4Pour the blended mix over the bread chunks and raisins in the mixing bowl. Toss it carefully, being careful not to break up the bread, so that all the bread pieces are covered with the sauce.

5Transfer to a 9×13 baking dish and smooth down evenly.

6Melt 3 Tbsp of the vegan butter and brush it over the top. If you have some leftover then keep it for later.

7Place into the oven (uncovered) and bake for 45 minutes.

8When it comes out the oven it should be all browned and crispy on top. Melt the remaining 2-3 Tbsp of vegan butter and brush over the top. I usually start with 2 Tbsp but if I run out then I melt another 1 Tbsp.

9Dust the top with powdered sugar (optional but does look pretty).

10Serve with sweetened vegan whipped cream, vegan vanilla ice cream or vegan custard.

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