Banana Apple Bread Pudding made with Sourdough Spelt Bread | Dairy-free + Eggless + Naturally Sweetened #veganlovlie
Print Recipe
5 from 1 vote

Apple Banana Bread Pudding | Dairy-free + Eggless + Naturally Sweetened

A lush and homey spiced bread pudding naturally sweetened with banana and topped with apples. This pudding is equally great for dessert as it is for breakfast.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: Vegan, World
Keyword: banana bread, bread pudding, vegan bread pudding
Servings: 6 generous slices
Author: Teenuja Dahari -


  • 1400 ml non-dairy milk [6 cups], I used soy milk, cashew, almond or coconut milk are also good, *see notes
  • 3 tablespoons cornstarch or potato starch, (*see notes)
  • 2 tablespoons non-dairy milk or water
  • 2 bananas well mashed
  • 1 large apple peeled and sliced
  • 300 g 1-2 day-old bread about 8 slices from a loaf bread, (**see notes)
  • 2 tablespoons vegan margarine or coconut oil, softened but not melted
  • 1 teaspoon vanilla extract
  • Pinch cinnamon optional
  • Raisins optional
  • 1 tablespoon soy milk or other + 1 tablespoon maple syrup (for glazing, optional)


  • Cut the bread (or roughly break it) into small pieces. Place in a large bowl.
  • Pour the milk to cover all the bread. Use more milk if needed to just cover the bread.
  • Let the bread soak until it has absorbed most of the milk, about 30 - 60 minutes or overnight.
  • Preheat oven to 180° Celsius (350°F).
  • Mix the cornstarch with 2 tablespoons of milk (or water), the mashed banana, vanilla extract and the softened margarine.
  • The margarine will not completely mix well in there and that’s okay. Just whisk it into the mixture.
  • Add this banana mixture to the soaked bread and mix to incorporate well.
  • Add the raisins (if using).
  • Place this bread mixture in a greased 23-cm [9-inch] square dish.
  • Arrange the apple slices on top by tucking them a little inside the bread.
  • Brush with the milk+maple syrup mixture (for the glazing).
  • Sprinkle with some cinnamon.
  • Bake for 45 minutes.
  • Remove from the oven and let cool before slicing.
  • Leftovers can be refrigerated for up to 2 days.
  • To heat, just drizzle with a little milk and heat in the oven for about 10 minutes or until warm.
  • Serve with maple syrup or other syrup if desired.


*If you need to use more milk: for every additional cup, add ½ tablespoon cornstarch.
**The weight of a slice of bread varies between the type of bread and how stale it is. I used homemade sourdough spelt flour bread but any type of bread will work in this recipe. I haven’t tested this recipe with gluten-free bread though; I am guessing it should work too. This recipe is really quite forgiving. Basically, just use enough milk to soak the bread completely. Then adjust the cornstarch accordingly (as per the 1st note).
Link to original recipe - Apple Banana Bread Pudding -