Vanilla Raisin Bread Pudding | Easy Vegan Dessert Idea

Vanilla Raisin Bread Pudding | Easy Vegan Dessert Idea

Vanilla Raisin Bread Pudding Recipe

An easy vegan dessert idea, this Vanilla Raisin Bread Pudding turns simple bread, plant milk, raisins and warm vanilla into a soft, sliceable dessert with a golden top and a creamy center. It bakes into a classic square-pan pudding that can be served warm for dessert, brunch or an easy make-ahead treat with coffee or tea.

Servings: 9 squares | Prep Time: 20 minutes | Cook Time: 40 to 45 minutes | Rest Time: 15 minutes

Ingredients

For the Bread Pudding

• 8 cups (340 g.) day-old vegan bread, cut into 1-inch cubes

• ¾ cup (110 g.) raisins

• ½ cup (75 g.) chopped dried apricots, optional

• 2 cups (480 ml.) unsweetened plain oat milk or soy milk

• 1 cup (240 g.) plain unsweetened plant-based yogurt

• ½ cup (120 ml.) maple syrup

• ¼ cup (55 g.) melted plant-based butter or coconut oil

• 2 tbsp. (16 g.) cornstarch

• 2 tsp. vanilla extract

• 1 tsp. ground cinnamon

• ¼ tsp. ground nutmeg

• ¼ tsp. ground turmeric, optional, for color

• ½ tsp. fine sea salt

For the Topping

• 1 tbsp. (15 g.) melted plant-based butter or coconut oil

• 1 tbsp. (15 ml.) maple syrup

• 1 tbsp. (12 g.) coconut sugar, optional

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish.

2. Add the bread cubes, raisins and dried apricots, if using, to the baking dish. Toss gently so the fruit is distributed throughout the bread.

3. In a large bowl, whisk together the oat milk, plant-based yogurt, maple syrup, melted plant-based butter, cornstarch, vanilla, cinnamon, nutmeg, turmeric, if using, and salt until smooth.

4. Pour the custard mixture evenly over the bread. Press the bread down gently with a spatula so the pieces absorb the liquid.

5. Let the mixture stand for 15 minutes, pressing the bread down once or twice. The bread should be well soaked, with some pieces still visible on top.

6. Stir together the melted plant-based butter and maple syrup for the topping. Drizzle over the bread pudding. Sprinkle with coconut sugar, if using.

7. Bake for 40 to 45 minutes, until the top is golden, the edges are set and the center no longer looks wet.

8. Let the bread pudding rest for at least 15 minutes before slicing. This helps it hold together in neat squares.

9. Serve warm or at room temperature.

Make It Yours

• For a richer bread pudding, replace ½ cup (120 ml.) of the oat milk with canned light coconut milk.

• For a brighter flavor, add 1 tsp. finely grated orange zest to the custard. For extra fruit, add ½ cup (60 g.) diced apple or pear with the raisins.

• For a dessert-style finish, serve each square with warm cinnamon apples, vanilla plant-based yogurt, dairy-free whipped topping or a drizzle of maple syrup.

Kitchen Notes

• Day-old bread works best because it absorbs the custard without falling apart. If your bread is fresh, spread the cubes on a baking sheet and bake at 300°F (150°C) for 10 minutes before using.

• The turmeric is optional, but a small amount helps give the pudding the warm golden color shown in the slice. Use just enough for color, not enough to add noticeable flavor.

• Let the pudding rest before slicing. Cutting it straight from the oven can make the center look loose, while a short rest gives it a cleaner, bakery-style square.

Pairs Well With

Serve this bread pudding with hot coffee, black tea, spiced apple cider, cinnamon caramelized apples, vanilla fig jam, fresh berries or a small bowl of plant-based yogurt.