Easy Vegan Bread Pudding (with endless add-ins!)
Make these individual servings, then everyone can choose to customise how they like, nuts, berries, raisins, coconut, chocolate, options are endless! Pop in the oven and bake.
My Notes:
Servings:
Ingredients
For the bread pudding:
- 1 baguette
- 2 cups plant-based milk (such as soy or almond)
- 2 cups full-fat coconut milk
- 3/4 cup brown sugar
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
Optional Add-ins:
- dried fruit (raisins, chopped apricots, chopped dates, coconut flakes)
- chopped nuts (pecans, cashews, peanuts, walnuts, almonds)
- fresh fruit (strawberry slices, raspberries, blueberries, blackberries, banana slices)
- vegan chocolate chips
- Soy, almond, or coconut cream (for pouring on top once the vegan bread pudding is baked)
Instructions
- Preheat your oven to 350F (180C).
- Cut the baguette into small cubes and divide the bread cubes evenly among the Meal Mugs. You can now add up to 1/4 cup of optional add-ins per mug that you would like baked into the bread pudding.
- Add all of the remaining vegan bread pudding ingredients to a blender and mix well. If you don't have a blender you can add everything to a bowl and whisk well, making sure the cornstarch is well mixed. Divide the batter evenly among the mugs.
- Bake the bread puddings for 28 to 35 minutes until you can see that there is still a bit of liquid around the bread, but not too much. Less baking time will make wetter bread pudding, longer baking will make a drier bread pudding. Remove from oven then add any toppings you desire, and enjoy!
Notes
Feel free to divide this recipe to make only 1 or 2 servings. The recipe is designed for individual mugs so it will work just the same.
Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk. Also an almond or coconut cream!Â
Nutrition
Calories: 285kcal
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