Vegan bread & butter pudding Recipe

Jump to Recipe Print Recipe

This Vegan bread & butter pudding is a creamy and moist recipe, which is made with stale bread and a homemade soya milk custard. It’s the ultimate comfort food dessert, a perfect dairy-free and egg-free treat for a cozy evening, ready in about an hour.

Vegan bread & butter pudding Ingredients

A classic combination for a truly decadent and comforting plant-based dessert.

For the Pudding:

10 thick slices of quality stale bread
100g dairy-free margarine (suitable for baking)
1 large pinch of ground cinnamon
1 large pinch of ground ginger
Zest of 1 orange
100g dried apricots, roughly chopped
100g sultanas

For the Vegan Custard:

1 vanilla pod
1 teaspoon vanilla extract
800ml unsweetened organic soya milk
5 tablespoons cornflour
6 tablespoons golden caster sugar

For the Glaze:

5 tablespoons quality thick-cut marmalade

How To Make Vegan bread & butter pudding

A step-by-step guide to this wonderfully rich and custardy plant-based dessert.

Prep Oven and Bread: Preheat the oven to 180ºC/350ºF/gas 4. In a bowl, combine the margarine with the cinnamon, ginger, and orange zest. Use a small amount to grease a medium ovenproof dish, then spread the remaining spiced margarine onto the bread slices. Halve the slices diagonally.
Make the Vegan Custard: Halve the vanilla pod and scrape out the seeds. Add the seeds and pod to a medium pan with the vanilla extract, soya milk, cornflour, and caster sugar. Whisk well until smooth. Place the pan over a medium-low heat and simmer gently for 6 to 8 minutes, whisking continuously, until the custard thickens.
Assemble and Soak: Arrange about a third of the buttered bread slices in the dish. Scatter over a third of the apricots and sultanas. Repeat the layers, finishing with a final layer of bread. Pour the prepared custard over the bread.
Soak and Bake: Scatter the remaining dried fruit on top and let the pudding soak for at least 20 minutes. Place the dish in the hot oven and bake for 25 to 35 minutes, until lightly golden and starting to set.
Glaze and Serve: While the pudding bakes, gently warm the marmalade in a small pan. Once the pudding is ready, brush the warm marmalade over the top. Return it to the oven for a final 5 minutes until golden and sticky. Let it cool slightly before serving.

Recipe Tips

For a perfect, creamy vegan bread and butter pudding every time.

How to get a non-soggy pudding? Using stale, dry bread is the most important step! It acts like a sponge, soaking up the custard without turning into complete mush and falling apart.
How to get a smooth vegan custard? The secret is to whisk the cornflour with the cold soya milk and other ingredients in the saucepan before you put it on the heat. This prevents lumps from forming and ensures a silky-smooth custard.
Can I make this ahead of time? Yes, this is a fantastic dessert to make ahead. You can bake it completely, let it cool, and store it covered in the refrigerator. Reheat the entire pan, covered with foil, in a moderate oven until warmed through.
Can I use a different plant-based milk? Absolutely. Unsweetened oat milk or a creamy almond milk would be excellent substitutes for the soya milk in the custard.

What To Serve With Vegan bread & butter pudding

The perfect accompaniments for this rich, sweet dessert.

This decadent pudding is a complete dessert in itself, especially when served warm from the oven. It is heavenly with:

A scoop of your favorite vegan vanilla ice cream
A drizzle of vegan single cream
A hot cup of tea or coffee to balance the sweetness

How To Store Vegan bread & butter pudding

Keeping your dessert fresh and delicious.

Refrigerate: Once completely cooled, cover the pudding with plastic wrap or foil and store it in the refrigerator for up to 3 days.
Reheat: For the best results, reheat individual portions in the microwave until just warm, or place the entire dish, covered with foil, in a moderate oven for about 20 minutes.

Vegan bread & butter pudding Nutrition Facts

An estimated guide per serving.

Calories: 480 kcal
Carbohydrates: 85 g
Protein: 10 g
Fat: 12 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different dried fruit?

Yes! This recipe is very versatile. You can substitute the apricots and sultanas with an equal total amount of raisins, chopped dried figs, dates, or even dried cranberries for a tarter flavor.

Can I use a different type of bread?

Of course. Any sturdy, stale bread will work. Leftover brioche (if you can find a vegan version), a rustic white loaf, or even leftover hot cross buns would be delicious.

Why is there no egg in the custard?

This is a vegan recipe, so it’s completely egg-free and dairy-free. The cornflour is the key ingredient that acts as a thickener, allowing the soya milk to set into a rich, creamy custard, just like eggs would in a traditional recipe.

Try More Recipes: