Bread Pudding: Traditional vs Vegan

Published by Rebecca Baron on

Ah, bread pudding. Such a time-honored tradition of refurbishing old bread. With that soft spongy bounce, giving it a distinct texture; bursting with cinnamon and soft vanilla notes with every bite.

There are so many ways to elevate this standard bread pudding recipe. I do hope you experiment with flavors and textures. As a white girl named Becky, I assure you that this recipe DOES NOT CONTAIN RAISINS.

Below is TWO RECIPES I have for you to try out. The first is traditional bread pudding, another is my favorite VEGAN seasonal combination.

You Will Need:

  • 6 slices of chopped somewhat stale, day-old Brioche bread
  • 3 tbsp of melted butter
  • 1 cup of half ‘n half
  • 4 eggs
  • 1 cup of sugar or honey
  • 1 tsp of vanilla extract
  • Generous shakes of cinnamon (1 tbsp at least)

Add bread to a square baking dishes and drizzle melted butter over the pieces.

Whisk together eggs, milk, sugar and spices until smooth and consistent.

Pour the mixture slowly over the bread, then pat and press down the bread into the batter. Top with more cinnamon before baking.

Bake at 425°F for 45 minutes.

Tip! Cutting the bread diagonally and irregularly to get nice pieces that will clump together and bind better. Cut irregularly, and tear some by hand.

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VEGAN Chocolate Chip Pumpkin Bread Pudding

Brioche bread is the best type of bread to use for bread pudding. Traditionally it’s made with an egg wash finish, making it not vegan. To make a vegan bread pudding, using a soft white vegan bread will be the closest alternative. This recipe below uses canned pumpkin as an egg substitute.

You Will Need:

Chocolate Chip Pumpkin Spice
  • 6 slices of thick white country bread, stale
  • 1 cup of oatmilk
  • 1 cup of organic cane sugar
  • 1 cup of canned pureed pumpkin (not pie mix)
  • 1 tsp of vanilla
  • 1 tsp of pumpkin spice mix (cinnamon, anise, clove, nutmeg)
  • 1/2 cup of vegan chocolate chips

Chop bread into irregular pieces and place in a square baking dish. Drizzle 2 tsp of avocado or coconut oil over bread pieces.

Whisk the pumpkin, oatmilk, vanilla, sugar and spices until smooth and creamy. Carefully pour over bread pieces, then fold in chocolate chips.

Bake at 425°F for 30 minutes

Pumpkin not only binds the baked good similar to an egg, but also boosts the nutrient profile by adding Vitamin A, E, and carotene. Pumpkin is also rich in soluble fiber, making it a heart-healthy food. You can learn all about the health benefits of pumpkin here.

I highly recommend taking advantage of using pumpkin during the holiday season, if not year-round.

For the Love of Food & All That’s Good


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