Sweet vegan bread pudding topped with a delightfully rich homemade buttery rum sauce. Tastes like Grandma’s recipe…but it’s vegan & gluten-free.
I partnered with Little Northern Bakehouse to bring you the best vegan bread pudding recipe.
What is bread pudding?
A traditional bread pudding, like Grandma use to make, uses simple ingredients, like dry bread cubes tossed in a simple custard (egg/milk mixture) and baked until golden. Occasionally, that pudding gets topped off with a layer of caramel or rum sauce..which is when you know that you are in for something special.
Well, that special treat became the star of my annual Christmas breakfast. For years, starting when I was in college (when my love for cooking and baking began), I would serve this to my family and friends……that is, until years later, X-man was born and diagnosed with food allergies.
Well dang it, how was I suppose to make a bread pudding without dairy or eggs?! And how could I also make it gluten-free to accommodate others? After a lot of testing, I figured it out and the results are delicious!
How to make vegan bread pudding
The steps to making bread pudding at home are incredibly easy and simple to follow.
- Dice your bread and gather the rest of your ingredients.
- Toss bread cubes with raisins/craisins or dried berry blend.
- Make your custard (sugar, banana, coconut milk, spices and extract) in a high powered blender then coat bread cubes with it.
- Sprinkle a little brown sugar on the bottom of your casserole dish, top with bread mixture then bake and serve.
Little Northern Bakehouse – V & GF
Since the bread is the base of this recipe, it’s important to use bread that not only fits your dietary restrictions, but also tastes great! You want a bread that doesn’t get mushy and that has great flavor on its own so it doesn’t detract from your dessert.
The texture of Little Northern Bakehouse Wide Sliced Loaf is smooth and light enough to absorb the custard filling, and sliced thickly enough to hold its shape and texture while you bake it! ! I love using either their White or Wheat Bread because tastes like real bread but its gluten-free and made without eggs! Such a rare find. It’s the perfect base for this delicious vegan bread pudding recipe!
Tips for Making Bread Pudding
I know I shared with you the steps for making this vegan bread pudding, and you know the perfect bread to use, so now let me share with you a few tips for the perfect bread pudding.
- Use stale bread so all the custard can be absorbed. The easiest way to do this is cut into cubes and leave out over night. You can also toast it in the oven to dry it out. I find that GF Bread is a tad more dense, so leaving out the night before is enough to do the trick.
- Don’t leave out the raisins! Well, that is unless you don’t like them, then substitute with dried berries, or small apple cubes. You want something that balances out the sweetness and adds an extra layer of dimension. Raisins are true to the traditional recipe and still my favorite.
- Sauce it up. This rum sauce is totally addicting and worth every calorie! Don’t be shy when you pour this all over your plate.
The perfect holiday surprise
I like to surprise my friends with special treats and the other day, I showed up to my husbands office with 21 mini bread puddings in hand…still warm! Needless to say, they like when I stop by.
If you want to share the love with others, just make these in paper loaf pans and reduce your baking time to 10-12 minutes. You can also make these in mini casserole dishes and serve individually for breakfast or dessert.
This vegan bread pudding will knock your socks off! It’s cozy, and creamy and sticky & oooh so delightful! I know I will be enjoying a plate of this, drenched in hot buttered rum sauce over the holidays! Who’s going to join me?
Want more Holiday Breakfast ideas?
- 7-8 cup diced bread cubes (I used Little Northern Bakehouse V+GF Bread)
- 3/4 cup dried raisins (or dried berry blend)
- 3/4 cup dark brown sugar (+ 1 TB for pan)
- 1 large banana
- 1 1/2 cups full-fat coconut milk from a can (shaken well) OR heavy cream of choice
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 teaspoon vanilla extract
- 2 tablespoons rum or rum extract
Butter Rum Sauce
- 1/3 cup heavier cream (like coconut cream, non-dairy creamer or for the holidays, we use Vegan Nog)
- 1 cup granulated sugar
- 1/2 cup vegan butter
- 1 1/2 tablespoon rum or rum extract
- Preheat oven to 350° and lightly spray a 9x13" casserole dish with non-stick spray (or grease). Sprinkle dish with a little brown sugar and set aside.
- Cube bread and place in a large bowl. Mix into it dried fruit and set aside. *
- In your blender, blend together sugar, banana, coconut milk, spices and extract. Pour over bread and toss to coat, making sure all the bread is saturated. Pour coated bread mixture into casserole dish. Let sit 10 minutes (or covered overnight).
- Bake 30-35 minutes.
- Meanwhile, make buttered rum glaze by melting butter and sugar in a saucepan over low heat until sugar is dissolved.
- Whisk in heavy cream and rum then remove from heat.
- Scoop out bread pudding into serving plates and top with generous drizzle of buttered rum and vegan whip if using.
*Don't forget to let your bread sit out the night before to dry a little. If you forgot, simply toast your bread and cut into cubes or toss cubes in the oven and toast for a few minutes on 350°.