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Vegan Gluten Free Bread Pudding

A classic holiday dessert turned plant-based, this vegan gluten-free bread pudding is an easy dessert packed with flavor from warming spices, and dried fruit.

Author:

Elizabeth | At Elizabeth's Table

Serves:

12

Prep:

40

minutes

Cook:

40

minutes

TOtal:

80

minutes

Ingredients

  • 1 Loaf Schar Gluten-Free White Bread (if not gluten free can use a baguette, Italian bread, or sourdough) 6 cups cubed; ideally, use stale bread
  • 1 ¼ Cups Non-Dairy Milk divided into 3/4 cup, 1/4 cup, and 1/4 cup
  • ⅔ Cup Raisins or unsweetened dried fruit of choice
  • 2 Tablespoons Ground Flaxseed
  • 1 Cup Coconut Milk from the can
  • ¾ Cup Maple Syrup plus extra to serve
  • 1 Teaspoon Vanilla Extract
  • ½ Teaspoon Almond Extract optional
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Nutmeg
  • ½ Teaspoon Kosher Salt
  • Pinch Cloves
  • ½ Cup Chopped Pecans or walnuts

Instructions

  1. If you are using fresh bread, toast the bread in the oven at 350°F for 10-15 minutes. If your bread is stale, move to step 2.
  2. In a small bowl, soak the raisins in 1/4 cup non-dairy milk.
  3. In a small bowl, mix the ground flaxseed and 1/4 cup non-dairy milk to create a flax egg. Let sit 5 minutes.
  4. In a large bowl whisk the coconut milk, remaining 3/4 cup non-dairy milk, maple syrup, flax egg, cinnamon, nutmeg, cloves, and salt.
  5. Add the bread and toss well. Set aside to soak for 30 minutes. Preheat the oven to 350°F.
  6. After 30 minutes, stir the raisins, including any soaking liquid, and the chopped pecans into the bread mixture.
  7. Transfer to a 9"x9" baking dish.
  8. Bake for 40 minutes, until the top of the pudding is golden brown.
  9. Serve warm with a drizzle of maple syrup.