This bread pudding is delicious, and you would never guess it’s 100% vegan–but oh yes, it is! And anything that tastes like sticky toffee pudding in our house is an instant winner. It’s a great way to use up old bread, or if you’re like me and have picky kids who won’t eat bread crusts, keep them and use those instead for this recipe–that’s all I ever use and it turns out great!
Here is my new YouTube video demonstration on how to make this dish, and below are the ingredients and directions listed as well:
- 1 can full-fat coconut milk
- 1 banana
- 2/3 cup maple syrup
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp salt, divided in two
- 1 1/4 cup non-dairy milk, chilled
- 1/3 cup cornstarch
- 1/4 cup brown sugar
- 1/4 cup vegan butter, melted
- 5-ish cups day-old bread, cut into cubes, or bread crusts*
- Pre-heat oven to 350° and add bread to a lightly greased 9×11 pan.
- Add coconut milk, maple syrup, banana, vanilla, cinnamon and half of the salt (1/2 tsp) to a blender and blend until smooth.
- Whisk together the cornstarch and chilled non-dairy milk.
- Transfer mixture from blender to pot and heat over medium heat, stirring often, until simmering.
- Once simmering, add in cornstarch mixture and heat, stirring constantly, until mixture thickens, about 2-3 minutes.
- Pour entire mixture over bread, making sure to saturate all pieces.
- Melt butter and mix with brown sugar and remaining 1/2 tsp salt and pour over bread pudding.
- Bake uncovered for about 45 minutes.
- Enjoy! You can serve with a scoop of ice cream, or as I often do, with vegan whipped coconut cream.**
*You don’t need to be exact with the bread measurements. I sometimes use as much as 6 1/2 cups of crusts and it still comes out great and not dry.
**This recipe was adapted from the Maple Pecan Vegan Bread Pudding recipe on http://www.convegblog.com.