Vegan Bread Pudding

Course: Breakfast

Cuisine: American

Keyword: bread, brunch, vegan

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 216kcal

Author: Megan Gilmore

This Vegan Bread Pudding is coated in a caramel-like sauce, made without eggs or dairy. It's perfect for a holiday brunch, sweetened with maple syrup!

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Ingredients

1 (15 ounce) can coconut milk
3/4 cup maple syrup
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
3/4 teaspoon fine sea salt
2 tablespoons arrowroot starch
8 to 12 ounces bread , cut into cubes (about 6 large slices)

Instructions

To prepare the vegan bread pudding sauce, combine the coconut milk, maple syrup, cinnamon, vanilla, and salt in a saucepan and bring it to a boil over medium-high heat on the stove. Whisk often until the mixture is boiling.
While the sauce is warming up, add the arrowroot starch to a small bowl and stir it together with 2 tablespoons of cool water. Stir until the starch is dissolved and the mixture looks milky.
Once the sauce on the stove is boiling, add in the arrowroot starch mixture and whisk constantly as the sauce boils. It should thicken up quickly once it's boiling, like a pourable caramel sauce. Remove the sauce from the heat.
Place the bread cubes in a large bowl and pour the sauce over the top. Use a spatula to stir well, coating the bread completely in the sauce. The amount of bread you use in this recipe is up to you-- I've made it with as little as 8 ounces of bread, and with as many as 16 ounces of bread, and both worked! The squishier the bread, the more you can get away with using. (I used a whole 14 ounce loaf of Brioche bread when testing that version.)
For a make ahead casserole, cover the bowl and let the bread soak in the sauce overnight. In the morning, you can pour it into a greased 9" x 13" casserole dish and bake. Or, you can bake it right away without the overnight soak.
To Bake: Place the casserole dish in an oven that has been preheated to 350ºF. Bake until the bread pudding is bubbly and golden on top, about 45 to 60 minutes. (I usually do 60 minutes if the bread is from a cold fridge for the make-ahead version.)
Allow the bread pudding to cool for at least 15 minutes before serving, then serve warm with fresh fruit on top. Leftovers can keep in an airtight container in the fridge for up to 5 days.

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