Easy Dairy Free Bread Pudding Recipe
This Dairy Free Bread Pudding is a classic British pud that’s a hearty, comforting favourite. It’s so easy to prep and will make the house smell amazing!
It’s also a perfect make-ahead dessert that uses cheap, simple ingredients – winner!
We’ve tweaked the traditional bread pudding recipe to make it dairy free, while keeping the great flavour we all love.
Even if you’re a novice baker, you can easily master this classic dessert- it’s that simple! You could even make a double batch and freeze one for another day.
Why You’ll Love This Bread Pudding Recipe
- Simple, store cupboard ingredients
- Really easy to make
- Budget friendly
Bread and Butter Pudding Ingredients
- Sliced bread – stale bread or sturdy bread such as french bread or sourdough work well, but you can use any you want, even fresh bread. I tend to use regular sliced bread as it’s cheaper and more convenient.
- Raisins – or currants. Pecans or chocolate chips are good alternatives.
- Vegan butter
- Large eggs – Or try an egg replacer.
- Plant-based milk – Any type of non-dairy milk will do. I like Almond Milk or Soy Milk in this recipe.
- Full-fat coconut milk
- Light muscovado sugar – This is best but use whichever brown sugar you have on hand.
- Vanilla extract
- Ground cinnamon – Substitute mixed spice instead of cinnamon and nutmeg if you like.
- Ground nutmeg
How to Make Dairy Free Bread Pudding
Step 1 – Tear 6 slices (300g) bread roughly into cubes and place in a 1.2 litre dish. Pour over 3 tablespoons (50g) melted vegan butter then mix to roughly coat the bread cubes. Scatter 1/4 cup (50g) raisins over the top.
Step 2 – In a 1 litre jug or large bowl, beat 4 eggs. Add the coconut milk, non-dairy milk, spices and vanilla extract and mix to combine.
Step 3 -Pour the liquid mixture over the cubed bread until it is well covered. Gently press down the bread into the liquid so it is all wet. Cover and leave to soak for 30 minutes.
Step 4 – While the bread is soaking, preheat the oven to 180°C (160°C fan) / 350F. Bake in the oven, uncovered, for around 45 minutes, until the top is golden brown and a skewer comes out clean. Cool for 5 minutes, then serve.
Leftovers
This is SO good, I doubt you’ll have any leftovers!
In the fridge You can keep this in the fridge for 3 days. Reheat fully before serving.
How to freeze Bread Pudding You can freeze this pudding either baked or unbaked. Wait until it is thoroughly cooled to room temperature before wrapping in an airtight container or clingfilm (plastic wrap) and aluminium foil so that it is well sealed. Freeze for up to 3 months. Defrost in the fridge overnight before baking as usual, or reheating.
What to Serve with Bread Pudding
- Vegan vanilla ice cream
- Plant-based double cream
- Vegan custard
- Vegan vanilla sauce
Frequently Asked Questions
You might also like
If you make this Dairy-Free Bread Pudding recipe I’d love for you to give it a star rating ★ below. You can also tag me on Instagram (@thesunshinepantry) or Facebook so I can see your amazing creation!
Dairy Free Bread Pudding
Ingredients
- 6 slices white or wholemeal bread (300g)
- 50 grams vegan butter (3 tbsps)
- 50 grams raisins (⅓ cup approx)
- 4 large eggs, beaten
- 400 ml plant-based milk (1 ¾ cups approx) (I use almond milk)
- 100 ml full-fat coconut milk (½ cup approx)
- 50 grams brown or muscovado sugar (¼ cup approx)
- 1 teaspoon vanilla essence
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Instructions
- Tear 6 slices (300g) bread roughly into cubes and place in a 1.2 litre dish.6 slices white or wholemeal bread (300g)
- Pour over 3 tablespoons (50g) melted vegan butter then mix to roughly coat the bread cubes. Scatter 1/4 cup (50g) raisins over the top.50 grams vegan butter (3 tbsps), 50 grams raisins (⅓ cup approx)
- In a 1 litre jug or large bowl, beat 4 eggs. Add the coconut milk, sugar, non-dairy milk, spices and vanilla extract and mix to combine.4 large eggs, beaten, 400 ml plant-based milk (1 ¾ cups approx), 100 ml full-fat coconut milk (½ cup approx), 50 grams brown or muscovado sugar (¼ cup approx), 1 teaspoon vanilla essence, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg
- Pour the liquid mixture over the cubed bread until it is well covered. Gently press down the bread into the liquid so it is all wet. Cover and leave to soak for 30 minutes.
- While the bread is soaking, preheat the oven to 180°C (160°C fan) / 350F. Bake in the oven, uncovered, for around 45 minutes, until the top is golden brown and a skewer comes out clean. Leave to cool for 5 minutes, then serve.
⭐ PIN THIS RECIPE FOR LATER ⭐
