Chef Joey’s Vegan Bread Pudding

There’s something magical about the smell of warm bread pudding wafting through the kitchen. It takes me back to my childhood, to Sunday afternoons spent at my grandmother’s house. I can almost feel the sun streaming through the window as I eagerly awaited a slice of her signature bread pudding, a comforting and simple dessert. This vegan version captures that same warmth and comforting feel, with a clear conscience.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes
• Servings: 8-10
• Yield: One 9×13″ pan
• Dietary Type: Vegan

Ingredients

• 4 tablespoons margarine (softened, such as Earth Balance)
• 2 cups soymilk (or other non-dairy milk of your choice)
• 3 teaspoons egg substitute (such as Ener-G)
• 4 tablespoons filtered water (for the egg replacer)
• ½ cup sugar (raw cane sugar preferred)
• ⅛ teaspoon sea salt
• 1 teaspoon cinnamon (ground)
• 3 cups stale bread (cubed – spelt baguette works well)
• ½ cup raisins

Equipment Needed

• 9×13″ oven-safe baking dish
• Large mixing bowl
• Small mixing bowl
• Saucepan
• Whisk
• Larger baking dish for water bath

Instructions

1. Preheat your oven to 350°F (175°C).
2. Place the softened margarine in a large mixing bowl – ensure it’s big enough to comfortably hold 2 cups of liquid.
3. In a separate small bowl, combine the sugar, cinnamon, and sea salt. Mix thoroughly to ensure the spices are evenly distributed.
4. Pour the soymilk into a saucepan. Heat over medium heat until it’s just about to boil – small bubbles will begin to form around the edges. Do not let it fully boil.
5. Carefully pour the hot soymilk into the bowl containing the margarine. Whisk until the margarine is completely melted and the mixture is smooth and emulsified.
6. In your 9×13″ baking dish, evenly distribute the cubed stale bread and raisins.
7. Prepare the egg substitute: In the small mixing bowl, combine 1 ½ teaspoons of egg replacer with 2 tablespoons of warm water. Whisk vigorously until the mixture is well combined and slightly frothy. This step is crucial for binding the pudding without using eggs.
8. Gradually add the prepared egg replacer mixture to the hot soymilk and margarine mixture, whisking constantly to prevent clumping.
9. Add the cinnamon-sugar-salt mixture to the soymilk mixture. Whisk until all ingredients are thoroughly combined and the sugar is completely dissolved.
10. Pour the soymilk mixture evenly over the bread and raisins in the baking dish. Gently press down on the bread to ensure that all the pieces are fully submerged and soaking up the liquid. This step is essential for a moist and flavorful bread pudding.
11. Place the baking dish containing the prepared bread pudding into a larger baking dish.
12. Carefully pour hot water into the outer dish, creating a water bath. Be extremely cautious not to get any water into the bread pudding itself. The water should come about halfway up the sides of the inner baking dish. The water bath helps to ensure that the bread pudding cooks evenly and stays moist.
13. Bake in the preheated oven for 40-45 minutes.
14. To check for doneness, gently shake the dish. The custard should be creamy but not liquidy. Remember that since this is a vegan recipe without eggs, it won’t set up exactly the same way as a traditional bread pudding. It will firm up slightly as it cools.
15. Remove the bread pudding from the oven and carefully remove the baking dish from the water bath. Let it cool slightly before serving.
16. Serve warm or cold, plain or with your favorite vegan sauce.

Expert Tips & Tricks

• Bread Selection: The type of bread you use will significantly impact the texture of your bread pudding. I prefer a slightly dense, rustic bread like a spelt baguette, but challah or brioche also work well. Make sure the bread is truly stale; leaving it out overnight or lightly toasting it in the oven helps.
• Non-Dairy Milk Options: While the recipe calls for soymilk, you can experiment with other non-dairy milks like almond, oat, or cashew milk. Each will impart a slightly different flavor and texture. For a richer pudding, use full-fat coconut milk (from a carton, not canned).
• Spice It Up: Don’t be afraid to adjust the spices to your liking. A pinch of nutmeg, cardamom, or allspice can add depth and complexity to the flavor profile.
• Customize Your Add-Ins: Raisins are classic, but you can easily substitute them with other dried fruits like cranberries, chopped apricots, or dates. Chocolate chips, nuts, or a swirl of vegan caramel are also delicious additions.
• Preventing a Soggy Bottom: Make sure the bread is truly stale. A soggy bottom can also be prevented by making sure your water bath isn’t boiling inside the oven. Keep the water temperature hot, but not bubbling.

Serving & Storage Suggestions

Serve your vegan bread pudding warm for a comforting dessert, or chilled for a refreshing treat. A dusting of powdered sugar or a drizzle of vegan caramel sauce adds an elegant touch. It’s also fantastic with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream.

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave individual portions for about 30-60 seconds, or bake the entire dish in a preheated oven at 300°F (150°C) for about 15-20 minutes, or until warmed through.

Freezing is not recommended as it can alter the texture of the bread pudding and make it soggy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	195.6 kcal	–
Calories from Fat	64 g	33%
Total Fat	7.2 g	11%
Saturated Fat	1.4 g	6%
Cholesterol	0 mg	0%
Sodium	206 mg	8%
Total Carbohydrate	30.5 g	10%
Dietary Fiber	1.2 g	4%
Sugars	20.9 g	83%
Protein	3.5 g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Gluten-Free: Use gluten-free bread cubes. Many high-quality gluten-free breads are available; just make sure they are stale before using.
• Nut-Free: Substitute the soymilk with oat milk or sunflower seed milk. Be mindful of other potential allergens in any added ingredients like nuts or chocolate.
• Spice Variations: Experiment with different spice blends. Try adding a pinch of nutmeg, cardamom, or even a dash of ginger for a warmer flavor profile.
• Fruity Twist: Incorporate other fruits like diced apples, pears, or berries for a seasonal variation.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of sugar?
A: Yes, you can substitute the raw cane sugar with granulated sugar, coconut sugar, or even maple syrup. Keep in mind that the type of sugar will affect the overall flavor and sweetness of the bread pudding.

Q: Can I make this bread pudding ahead of time?
A: Absolutely! You can assemble the bread pudding and let it sit in the refrigerator for up to 24 hours before baking. This allows the bread to fully absorb the liquid, resulting in an even moister pudding.

Q: What if I don’t have an egg replacer?
A: While an egg replacer helps bind the pudding, you can try using 2 tablespoons of cornstarch mixed with 4 tablespoons of water as a substitute. Just whisk it well to ensure it’s lump-free before adding it to the milk mixture.

Q: My bread pudding is too dry. What did I do wrong?
A: The most common cause of a dry bread pudding is not enough liquid. Make sure the bread is fully submerged in the milk mixture and that you’re using stale bread, which will absorb more liquid. Also, check your oven temperature and cooking time – overbaking can dry it out.

Q: Can I add alcohol to this recipe?
A: Yes, you can add a tablespoon or two of your favorite liqueur, such as rum, bourbon, or brandy, to the milk mixture for an extra layer of flavor.

Final Thoughts

This vegan bread pudding is a testament to how delicious and comforting plant-based desserts can be. It’s a simple recipe that’s perfect for using up stale bread and creating a warm, satisfying treat. Don’t be afraid to experiment with different flavors and ingredients to make it your own. I encourage you to give this recipe a try and share your feedback. It is wonderful on its own, but also delightful paired with a cup of hot coffee or tea. Enjoy!