Vegan Bread Pudding

Vegan Bread Pudding Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 45 minutes


10-12 Thick Slices White Bread (500g)

1/2 cup Raisins (75g)

2 2/3 cups Canned Coconut Cream (660ml) Unsweetened

1/2 cup Raw Cashews (75g)

3 Tbsp Coconut Oil (45g)

1/2 cup White Granulated Sugar (100g)

1 tsp Ground Cinnamon

1 tsp Vanilla Extract

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

Dusting of Powdered Sugar Optional

For Serving (Optional):

Vegan Whipped Cream

Vegan Ice Cream

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.

3To a blender jug add coconut cream, cashews, coconut oil, white sugar, cinnamon and vanilla 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 it does look pretty.

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

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