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.
Servings: 9 servings
Calories: 187kcal
Equipment
Ingredients
- 6 cups stale bread use a rustic bread
- 2 apples peeled and chopped
- 1 ½ cups unsweetened almond milk
- 1 cup coconut milk
- ¼ cup maple syrup
- ¼ cup corn starch
- 2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ cup pumpkin seeds or pecans
- 1 tablespoon vegan butter for greasing the pan
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish with vegan butter or avocado oil.
- In a large mixing bowl, whisk the almond milk, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and cornstarch until well combined.
- Dice the bread into 1-inch cubes. Peel, core, and dice the apples.
- Add the cubed bread and half of the chopped apples to a 9x13 casserole dish. Pour the custard over the bread and fold it together until evenly coated.
- Allow the bread mixture to absorb the custard for 10–15 minutes.
- Top with additional diced apples and pumpkin seeds.
- Bake for 40–45 minutes until the top is golden and slightly crisp, and the bread pudding is set in the center.
- Let the bread pudding cool slightly before serving. If desired, you can 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.
Video
Notes
Tips for Making Vegan Apple Bread Pudding
- 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.
- Storage: Keep the leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months.
Nutrition
Calories: 187kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 182mg | Potassium: 159mg | Fiber: 2g | Sugar: 11g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg