Vegan Apple Bread Pudding

This warm and comforting vegan apple bread pudding is perfect for a cozy dessert or breakfast treat. The tender apples, spiced custard, and bread combine for a deliciously rich dish.

No more stale bread in the house! This fruity, subtly spicy, and custardy fall dessert is best to serve at a brunch or holiday feast. Each bite brings a delightful combination of apples, pecans, vanilla, and cinnamon. Plus, it’s super affordable. If you’ve been saving your leftover bread and buns in the freezer, waiting for a special recipe, this is it!

Why You’ll Love This Vegan Apple Bread Pudding

Full of Flavor and Texture: This easy dessert is loaded with flavor and texture, from crunchy pecans to chewy bread and melt-in-the-mouth apples. Plus, the irresistible duo of cinnamon and vanilla make it all the more tasty.

Quick and Easy: The recipe is easy to follow and takes less than thirty minutes to prep—the rest happens in the oven. So, even if you’re a beginner baker, you’ll be able to get it right. Just make sure you follow the instructions for the best results. 

Budget-Friendly: Although this recipe has 12 ingredients, I bet you have more than half of them in your pantry. And, of course, it’s egg-free, so there’s no extra cost. What I love the most about it is that it turns my stale bread into a super yummy dessert that everyone loves. There is no waste.

Perfect Make-Ahead Dish: Since the custard needs time to thicken and the bread needs to be soaked in the custard for some time, you can easily prepare this bread pudding in advance. Keep it in the fridge overnight before a party, so you only have to deal with baking the next day.

Ingredients and Substitutes

Stale Bread: White sandwich bread, whole wheat bread, French, Italian – choose what you want to work with. It just has to be stale. Cube the slices for easy mixing.

Apples: A combination of Granny Smith and Honeycrisp apples makes a delicious tart and sweet pie filling, but you can use whatever you have in hand. Just make sure you peel and chop the apples first.

Unsweetened Almond Milk: Almond milk lends smoothness and slight nuttiness to the custard. For a creamier and richer bite, use oat milk. As long as it’s plant-based, it’s okay.

Coconut Milk: The mild coconut flavor pairs beautifully with warm spices. It also makes your pudding creamy and rich.

Maple Syrup: Maple syrup is a liquid that naturally sweetens your vegan apple bread pudding. It blends well with other ingredients. Brown sugar works well as an alternative. Light or dark, both are okay. 

Corn Starch: Here’s our thickener for the recipe. Corn starch also binds all the ingredients together. You can also use tapioca starch if you prefer.

Vanilla Extract: What’s a fall/winter dessert without vanilla’s warmth and tempting aroma? 

Spices: A combination of cinnamon, nutmeg, and ground ginger gives this bread pudding a five-star flavor. Pumpkin pie spice is good to go if you’re in a pinch.

Pumpkin Seeds: For added crunch and texture. You can also use chopped pecans or walnuts.

Vegan Butter or Oil: We’ll need this for greasing the baking dish

How to Make Vegan Apple Pudding

1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish with vegan butter or avocado oil. Dice the bread into 1-inch cubes.
2. Peel and dice the apples.
3. In a large mixing bowl, whisk the almond milk, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and cornstarch until well combined.
4. Add the cubed bread and half-chopped apples to a casserole dish.
5. Pour the custard mixture over the bread and apples. Allow the bread mixture to absorb the custard for 10–15 minutes.
6. Top with additional apples and pumpkin seeds.
7. Bake for 40–45 minutes until the top is golden and slightly crisp and the bread pudding is set in the center.
8. Let the bread pudding cool slightly before serving. If desired, drizzle it with extra maple syrup or vegan caramel sauce or dust it with powdered sugar. Top with a scoop of vegan vanilla ice cream.

Can I Make This Vegan Bread Pudding in Advance?

Yes, you can. Assemble everything, cover it with aluminum foil, and refrigerate it. You can keep it in the fridge for up to three days. Pull it out of the fridge and let it come to room temperature before baking whenever you’re ready.

Can I Use Fresh Bread for the Recipe?

Stale bread works best because it soaks up all the moisture from the custard and doesn’t get too mushy. It’ll be juicy and just the right amount of soft. With fresh bread, your pudding might be a bit soggy. But if that’s all you have and want to make it work, try toasting it lightly.

What Other Fillings Can I Go For?

Well, it’s all up to you. You can use seasonal fruits like pears, berries, and peaches. If you’re a chocolate fan, throw in some chocolate chips. Add dried fruits like cranberries and raisins to boost sweetness. Shredded coconut, sliced bananas, pumpkin puree—they are all great. Experiment to find your favorite add-ins.

Expert Tips

Don’t Rush the Soaking Period: Let your bread soak in the custard for at least 10 minutes before baking for a moist, flavorful bite.

Save Some Pumpkin Seeds for Topping: Before mixing all the pecans into the bread pudding mixture, set some aside to sprinkle on top. This will give the finished pudding a nice crunch.

Add a Pinch of Salt: Salt’s not on the list, but it can shake up all the flavors. It’s an excellent finishing touch for any dish. Add just a pinch to the custard mixture before baking.

Serving Suggestions

• With Vegan Whipped Cream: Top with a dollop of coconut whipped cream for a creamy, indulgent touch.
• Serve Warm with Ice Cream: Pair warm bread pudding with a scoop of dairy-free vanilla ice cream. The kids will love it!
• Drizzle with Caramel Syrup: Make it yummier with a generous vegan caramel sauce. 
• Pair with Coffee or Tea: Enjoy it alongside your favorite hot beverage for a cozy dessert experience!

Storage Tips

Fridge: Keep the leftover baked bread pudding in an airtight container. It’ll be okay for up to three days. Reheat it in the oven or microwave to restore the warmth, moisture, and flavor.

Freezer: Let the pudding cool completely before freezing. Wrap individual portions in plastic wrap, toss them in a freezer-safe bag or container, and you’re ready for up to 2-3 months. When you’re prepared to dig in, thaw it overnight in the fridge and warm it up in the oven for the best results.

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