Amazing easy vegan bread and butter pudding

Oh, there’s just something about a warm, comforting dessert that feels like a big hug, isn’t there? Bread and butter pudding has always been one of those ultimate cosy treats for me, a proper throwback to childhood. And guess what? You can absolutely have all that gooey, creamy goodness without a drop of dairy! This easy vegan bread and butter pudding is genuinely a lifesaver when you fancy something totally delicious but don’t want to spend ages in the kitchen. I’ve made a fair few vegan desserts in my time, trying to get that perfect balance of flavour and texture, and this one really hits the spot. It’s simple, utterly satisfying, and perfect for those chilly evenings.

Why You’ll Love This Easy Vegan Bread and Butter Pudding

• Super Quick to Make: Honestly, prep takes just 15 minutes. It’s a lifesaver for unexpected sweet cravings!
• Utterly Delicious: You won’t believe it’s vegan! Creamy custard, soft bread, and that lovely golden top.
• Minimal Fuss: Uses pantry staples and simple steps – no fancy techniques needed here.
• Perfectly Comforting: It’s the ultimate cosy dessert, especially when served warm.

Ingredients for Your Easy Vegan Bread and Butter Pudding

• 6 slices soft white bread
• 3 tablespoons plant-based butter, softened
• 1/3 cup raisins
• 2 cups almond milk
• 1/2 cup coconut milk
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla flavoring
• 1/2 teaspoon ground cinnamon

Step-by-Step Guide to Making Easy Vegan Bread and Butter Pudding

Right then, let’s get this beautiful pudding in the oven! First off, get your oven preheating to 175°C (that’s 350°F for the oven-shy amongst us). While that’s warming up, lightly grease an 8-inch baking dish. I usually use a bit of plant-based butter or even a tiny drizzle of oil for this, just so nothing sticks.

Next, take your lovely soft white bread slices and slather on that plant-based butter. Be generous, but don’t go overboard! Then, cut them all up. I like doing halves or neat little triangles, it just looks pretty in the dish. Arrange about half of these buttered bread pieces in the bottom of your prepared dish. Now, sprinkle over half of your raisins – they’ll plump up beautifully in the oven.

Layer the rest of your bread bits on top, then scatter the remaining raisins all over. Now for the custard! Grab a saucepan and whisk together your almond milk, coconut milk, sugar, and cornstarch. Give it a good mix until it’s all smooth and there are no lumps – that cornstarch needs to be fully dissolved, trust me!

Pop this saucepan over medium heat. Keep stirring constantly – this is key to getting a lovely, smooth custard without any bits sticking to the bottom. You want it to thicken up just a bit, not like a solid brick, but more like a light, pourable sauce. Once it’s thickened slightly, take it off the heat. Stir in your vanilla flavoring and that gorgeous ground cinnamon. Oh, the smell!

Now, carefully pour this warm, fragrant custard evenly all over the bread and raisins in your dish. I always give it a gentle press down with a spatula to make sure every single piece of bread gets a good soak. This is where the magic happens! Let it all sit there for about 10 minutes. This little pause is super important because it gives the bread time to really soak up all that lovely custard, which makes for a much gooier, satisfying pudding.

Finally, pop the dish into your preheated oven. Bake it for about 35 to 40 minutes. You’re looking for that glorious golden-brown top and a centre that’s set but still a little bit wobbly – that’s how you know it’s perfectly cooked. If you’re like me and enjoy baking your own bread, you can totally use homemade bread like this homemade pita bread or this fluffy white loaf – it always adds an extra special touch!

Serving Suggestions for Your Easy Vegan Bread and Butter Pudding

• A Dollop of Vegan Cream: A simple swirl of thick, unsweetened vegan double cream or coconut cream really elevates this pudding. It adds an extra layer of richness that’s just divine.
• Candied Pecans: For a bit of crunch and sweetness, a sprinkle of these candied pecans is brilliant. They add a lovely nutty depth.
• Homemade Caramel Sauce: Drizzle this over the top for pure indulgence! A bit of homemade vegan caramel takes it to a whole new level of comfort.

Storing and Reheating Your Easy Vegan Bread and Butter Pudding

So, you’ve got some leftover bread and butter pudding? Lucky you! It keeps really well in the fridge. Just pop it into an airtight container. It should be good for about 3-4 days. Don’t worry if it looks a little softer when it comes out of the fridge; that’s totally normal. That creamy custard can sometimes separate a little bit after chilling, but we can fix that up when we reheat it.

To reheat, I find the oven is best if you want to get that lovely golden top back. Pop it in a preheated oven (around 170°C/335°F) for about 15-20 minutes, or until it’s lovely and warm all the way through. If you’re in a real rush, you can zap it in the microwave for a minute or two, but it won’t quite get that lovely texture back. For meal prep, I often bake it in individual ramekins so everyone can just grab one and reheat their own portion easily!

Frequently Asked Questions About Easy Vegan Bread and Butter Pudding

Can I use different types of bread?

Absolutely! While soft white bread is traditional and gives that lovely, melt-in-your-mouth texture, you can totally experiment. Stale brioche or challah would be amazing if you have any lying around, and even a slightly stale baguette sliced thinly can work, though it might be a bit crunchier. Just make sure it’s not a super crusty loaf as that won’t soak up the custard as nicely for this easy vegan dessert.

Can I make this ahead of time?

You can definitely do a bit of prepping ahead! I often assemble the pudding up to the point of pouring the custard over and letting it soak for those 10 minutes, then cover it and pop it in the fridge for a few hours, or even overnight. Then, just pour over the custard and bake as usual. It will need a little extra time in the oven, maybe an extra 5-10 minutes. This makes it a brilliant make-ahead option for dinner parties. For more plant-based pudding ideas, check out more on Medium!

How do I get that lovely golden topping?

The golden topping really comes from a combination of things! Baking it in a moderately hot oven (175°C/350°F) is key, and allowing it to bake for the full 35-40 minutes ensures the top gets a chance to brown nicely. If yours isn’t browning enough by the end, don’t panic! You can just pop it under the grill (broiler) for a minute or two at the very end, keeping a super close eye on it to stop it from burning. A little sprinkle of extra sugar on top before baking can also help with caramelisation.

Before You Go

I really hope you give this easy vegan bread and butter pudding a go this week. It’s such a simple, soul-warming treat. If you do make it, please let me know how you got on in the comments below – I’d absolutely love to hear about it! You can also share your creations over on Pinterest and give it a star rating if you fancy!

Print