Vegan: Bread Pudding
Submitted by sweetangel
Vegan apple raisin bread pudding with soy milk, maple syrup, and grated apples layered between cubes of whole grain bread. Dairy-free, egg-free, naturally sweet. Eggless custard sets via egg replacer.
YIELD
1 servingsPREP
10 minCOOK
80 minREADY
90 minThis vegan bread pudding keeps everything you love about the classic dessert: soft custardy interior, golden top, soulful spiced sweetness, while ditching every single animal product. Soy milk replaces dairy, maple syrup replaces refined sugar, and a powdered egg replacer holds the custard together.
Grating the apples instead of slicing is the move that makes this work. Grated apple distributes through every layer and breaks down evenly during the bake, melting into the custard and giving each bite a little fruit. Sliced apples stay distinct, bitey, and uneven. Toss the gratings in lemon juice immediately to stop them from browning gray during prep.
Layering is the technique. A third of the bread cubes go in first, topped with apple and raisins, then a cup of the soy milk mixture poured over to soak. Repeating the layers ensures every bite has fruit, and pouring the liquid in stages lets each layer absorb before the next goes on top. Dump it all together and the top stays dry while the bottom drowns.
The brief 5-minute soak before baking is enough for cubed bread to drink in moisture without falling apart. Original recipes called for 20 minutes; if you use sturdier bread, longer is fine. Soft, fresh bread doesn’t need more than 5.
Using whole grain cinnamon raisin bread is a smart upgrade: the bread brings additional sweetness and spice that complements the maple and apples without needing more sugar.
Pro Tips
- Use day-old or slightly stale bread for the best texture. Fresh bread turns mushy.
- Cover with foil for the first 30 minutes to steam the inside tender, uncover for the last 15 to brown the top.
- Vanilla soy milk plus a touch of maple makes this plenty sweet without extra sugar.
- Top with vegan butter or coconut oil dots before baking if you want a crispier top.
Variations
- Swap soy milk for oat milk or almond milk for different flavor profiles.
- Use chopped pears instead of apples for a softer, sweeter version.
- Stir in 2 tablespoons of chia seeds for extra binding and a fiber boost.
Ingredients
Directions
Mix lemon juice with grated apple.
Blend the soymilk, egg replacer, maple syrup and cinnamon (and vanilla, if you use it) together.
Put one third of the bread in the bottom of a greased 8” by 8” baking dish and cover with 1 cup of the apples and half the raisins.
Pour one cup of the liquid mixture over these ingredients.
Repeat the layers of bread, apple and raisins, ending with a top layer of bread.
Pour the rest of the liquid ingredients over it.
Sprinkle with cinnamon.
Let pudding sit for a few minutes (original recipes called for 20 minutes, I let it sit for 5).
Bake, covered, at 350℉ (180℃) F (325 if you use a glass dish) for 45 minutes.
Let stand for 10 to 20 minutes at room temperature before serving.
Was great for breakfast.
Notes: I used a whole wheat cinnamon raisin bread, which combined with the vanilla soymilk and maple syrup made it fairly sweet, which I like but others might not.
The orginal recipe called for margerine to be dotted on top before baking.
I cut it out because of fat considerations, but I guess it would make the top crisper.
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