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Vanilla Bread Pudding

A close up shot of sugar coated vanilla bread pudding.
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This ultra-comforting vanilla bread pudding recipe comes together with pantry staple ingredients for a delicious dairy-free dessert!

Ingredients

Scale
  • 8 cups Bread (cubed)
  • 2 Tablespoons Plant-based Butter (melted and cooled)
  • 3 Eggs
  • ½ cup Sugar
  • 3 cups Non-dairy Milk
  • 1 Tablespoon Vanilla
  • ½ teaspoon Cinnamon

Instructions

  1. Prepare a 9X13 baking dish with plant-based butter or spray with a non-stick spray. Set aside.
  2. Chop the stale bread into 1-inch cubes and sprinkle into the baking dish. If your bread is not stale you can chop it the night before you plan on baking and let it sit out.
  3. If you do not have time to allow the bread to sit out overnight, chop the bread into 1-inch cubes and bake in the oven at 350° for 15-20 minutes. Allow to cool completely before coating with the custard.
  4. Next melt 2 Tablespoons plant-based butter and allow to cool, but not re-solidify before mixing into the custard.
  5. In a medium bowl stir together 3 eggs, ½ cup sugar, 3 cups non-dairy milk, 2 Tablespoons melted and cooled plant-based butter, 1 Tablespoon vanilla, and ½ teaspoon cinnamon.
  6. Pour the liquid mixture over 8 cups chopped bread cubes and let soak for 30 minutes to 1 hour.
  7. Preheat the oven to 350°F and bake the bread pudding for 50-60 minutes or until the center is set. Remove from oven and dust with powdered sugar.

Notes

Store baked vanilla bread pudding in the refrigerator for up to 5 days. Serve cold or warm.

Find it online: https://mylifeafterdairy.com/vanilla-bread-pudding/