Savour the goodness of a creamy bread and butter pudding that’s totally dairy and egg-free. Perfect for breakfast or dessert, this recipe keeps it simple without compromising on taste. It’s an easy and delightful twist on a classic favorite.
This is a favourite from my childhood days when Mum used to make the non-vegan version. Well even now, when it comes to puddings, I like a big kid who hasn’t grown up! Here’s my vegan version of the Bread and Butter pudding with a bit of custard powder in the recipe as a binding agent to substitute the eggs and hold everything together. I like the bread sliced with the crust on. But you can remove the crust and mash it down when it is soaked.
Although this is nice as a dessert, it could be good for breakfast too. I enjoyed it on a Sunday afternoon with tea.
I hope you’ll the comfort of this vegan-friendly, plant-based pudding—because good food doesn’t have to be complicated.
Vegan Bread Pudding
You may also like this Savoury Bread Pudding version.
- 1.2 litres non-dairy milk, I used soy milk (5 cups)
- 2½ tablespoons custard powder, or cornstarch
- 100 g demerara sugar, (1/2 cup)
- 2 tablespoons sugar
- 200 g bread, 1-2 days old* (see notes, I'm using metric measurements only here as I think it might be easier to measure bread in grams than cups!)
- Vegan margarine as needed , for spreading on the bread
- 1 teaspoon vanilla
- Pinch cinnamon, optional
- Slice bread and spread each slice with margarine.
- Arrange in a rectangular dish 23cm x 30cm (9x12 inch). I arranged them in two layers.
- Mix the rest of the ingredients in a large bowl or jug.
- Pour half of this mixture onto the bread.
- Preheat oven to 180 degrees Celsius.
- Let soak for 15 minutes or until all liquid is absorbed by the bread.
- Pour the rest of the liquid mixture onto the bread. Add more milk if required to just cover the bread.
- Sprinkle with raisins and 2 tablespoons sugar.
- Place a tray filled with water on the bottom rack of the oven. This will ensure a moist environment in the oven preventing the bread from going crispy on top.
- Place dish in oven and bake for 45 minutes.
- Remove and let stand for a while before serving. This will ensure the custard sets a bit.
Notes: *1-2 days old stale bread is lighter than fresh bread. So 200 g in volume will be more than fresh.
Link to original recipe - Vegan Bread and Butter Pudding - https://veganlovlie.com/childhood-memories-and-pudding/