Vegan bread pudding

Bread pudding without eggBread pudding without eggBread pudding without egg

Vegan Bread Pudding is a rich and decadent bread pudding flavored with maple syrup, chopped walnuts and topped with powdered sugar and blueberries! A delicious breakfast or dessert to serve.

Did you know you can make bread pudding without an egg? It’s so easy to make, and you won’t even miss eggs. A vegan recipe bursting with flavor.

We like to serve bread pudding at Christmas time, but also as a treat all year round. Check out my Chocolate Bread Pudding recipe too. It’s great for those who love chocolate.

This vegan bread pudding recipe is..

  • Vegan
  • egg free
  • Non dairy
  • vegetarian
  • Uses stale bread
  • Crunchy outer fluffy center

How to make vegan bread pudding

Bread pudding without egg

For complete steps to make this vegan bread pudding, see the printable recipe card at the bottom of the post. This is a quick guide to making the pudding.

  1. Preheat your oven and prepare your casserole dish.
  2. Then whisk together the milk, syrup and vanilla and set aside.
  3. Bread the bread into cubes and add to the pan and sprinkle with walnuts.
  4. Pour the almond milk base on top. Be sure to water it evenly.
  5. Bake according to directions, then serve with fresh blueberries, powdered sugar, and maple syrup.

Helpful tips for vegan bread pudding

Bread pudding without egg

baking pan

I used a 9×13 baking pan for this recipe. If you don’t want to do that much, you’re welcome to use half the recipe. If you do, reach for an 8×8 or 9×9 pan.

Pour almond milk

When pouring the almond milk mixture, be sure to pour the whole bread evenly. Otherwise, the bread will dry out while baking in the oven. It won’t have the soft texture you want.

Variations for vegan bread pudding

Bread pudding without egg

cinnamon rose bread

Instead of a plain bread, make something like a cinnamon or cinnamon raisin bread. It adds tons of flavor to the bread pudding.


Add a dash of cinnamon to the almond milk mixture. I make about ½ teaspoon and it gives it a warm spice flavor. If you’re in the fall, spice up with pumpkin spice.


Instead of walnuts, use slivered almonds or even pecans. It’ll still give you a crunch factor, but a flavor change. Or if you don’t like nuts, you can omit them.


Consider adding some fruit to the bread to give the bread pudding a fruity flavor. Any fruit will work, just cut into bite-sized pieces if it’s like apples or strawberries.

Frequently asked questions about vegan bread pudding

Bread pudding without egg

What is vegan pudding made of?

This vegan pudding is made with almond milk, vegan bread, and a few other ingredients. Just make sure all of your ingredients are suitable for vegans when making bread pudding.

How to store bread pudding?

Bread pudding needs to be stored in the fridge in an airtight container. You will find that the pudding lasts 4-5 days. Simply slice and eat cold or reheat in the microwave. Or heat in the oven until warmed through.

Can you freeze bread pudding?

Yes. You can freeze any bread pudding that you don’t want to eat right away. Simply place in a freezer container and freeze for 2-3 months. Then thaw in the fridge overnight. Or thaw in the oven and heat until warmed through.

Bread pudding without egg

Vegan bread pudding

This vegan bread pudding is the ultimate dessert. It’s soft and tender on the inside, perfectly crunchy on the outside, and packed with deliciously sweet flavor. Delicious!

Preparation time: 10 protocol

Cooking time: 50 protocol

Total time: 1 Hour

Course: dessert

Kitchen: American

Diet: Vegan, Vegetarian

Keyword: Bread pudding recipe, dairy free bread pudding, eggless bread pudding, vegan bread pudding

Servings: 6 portions

Calories: 1207kcal


  • cups plain almond milk
  • ½ Cup maple syrup plus more to serve
  • 1 teaspoon vanilla extract
  • 10 cups stale bread rolled
  • ¼ Cup chopped walnuts
  • Blueberries and powdered sugar to serve Optional


  • Preheat oven to 350 F, grease a 9×13 baking dish with cooking spray, set aside

  • In a medium bowl, whisk together the almond milk, maple syrup, and vanilla extract and set aside

  • Place the bread cubes in the prepared casserole dish

  • Then top with walnuts

  • Pour the almond milk mixture over the bread, making sure to moisten the entire bread

  • Bake in the preheated oven for 45-50 minutes or until the top is golden and puffy

  • Allow to cool slightly before serving and serve with additional maple syrup, blueberries, and powdered sugar


  • This is delicious, you’d hardly notice it’s vegan
  • The actual bread pudding is not that sweet, you can add extra maple syrup or use a sweetened almond milk to make it sweeter
  • This is best eaten warm, but leftovers can be stored in the fridge for 3-4 days, reheat in the oven for best results


Calories: 1207kcalCarbohydrates: 207GProtein: 44GFat: 23GSaturated Fatty Acids: 3GPolyunsaturated fat: 10GMonounsaturated fatty acids: 4GTrans fats: 1GSodium: 2057mgPotassium: 639mgFiber: 17GSugar: 39GVitamin A: 9ieVitamin C: 1mgCalcium: 702mgIron: 14mg

Want more vegetarian recipes? Browse our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

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