Vegan Bread Pudding with Cinnamon Raisin Sourdough
This vegan bread pudding is made with under 10 ingredients and is perfect for breakfast or dessert. It's also gluten-free bread pudding and made with cinnamon raisin sourdough bread from Bread Srsly. If you're looking to make vegan bread pudding from scratch this is a simple recipe to follow. Serve this Vegan Bread Pudding with Cinnamon Raisin Sourdough warm with a dollop of coconut whip or brown sugar glaze for a delicious treat that your family will never guess is egg and dairy-free.
3cupsNon-Dairy Milk full fat coconut milk, almond milk, soy milk, or oat milk.
1/4cupFlaxseed or Flaxseed meal
2 tbsp Vanilla Extract
2tbspCoconut oil melted
Prepping your fresh bread (if you are using stale, day-old, dry bread, skip to step 2): Cut fresh bread into cubes, place on baking sheet for 15 minutes at 250º F . Set dry bread aside and continue to step 2.
Increase over temperature to 350º F
In a blender, combine all ingredients and pulse until mixed well.
Pour mixture over dried bread and allow to sit for at least one hour.
Pour bread pudding mixture in 8 x 11 baking dish Bake for 60 minutes. If not fully cooked add an additional 10 minutes to the baking time.
Once done, remove from the oven and allow to cool.
The dark color of this bread pudding is due to the choice of bread used. The cinnamon raisin sourdough is lightly sweetened with date syrup which causes the bread to be dark.You will want to ensure that your bread is fully submerged in the liquid when baking. This will ensure that the top of the pudding doesn't cook faster than the rest. Soak you bread for at least 1 hourIf you are using fresh bread toast it following the instructions in the recipe.
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