This Vegan Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is a comforting, nostalgic dessert that captures the essence of homey, traditional baking but with a compassionate twist. The bread pudding is soft, custardy, and slightly sweet, made with hearty bread soaked in a rich, plant-based custard mixture. The addition of cinnamon, nutmeg, and vanilla gives it that classic cozy flavor. Topped with a creamy, velvety vegan vanilla sauce, this dessert is perfect for any occasion—whether you’re enjoying a quiet evening at home or sharing it with family and friends during a holiday meal.
The base of this bread pudding is made with chunks of slightly stale or day-old bread, which soaks up the vegan custard made from non-dairy milk, sugar, cornstarch (to thicken), and a touch of cinnamon and vanilla. The bread softens as it bakes, absorbing all the warm, aromatic flavors of the spices, while the top forms a light, golden crust. You can use any kind of bread for this pudding, though challah, brioche, or even a simple white sandwich bread work wonderfully. The key is to make sure the bread is a bit dry so it can soak up the custard without falling apart.
Once the bread pudding is baked to golden perfection, it’s time for the pièce de résistance: the vanilla sauce. This silky, dairy-free sauce is made from a combination of coconut milk (or any plant-based milk), sugar, and cornstarch, with a generous splash of vanilla extract for that classic, indulgent flavor. It’s cooked until thick and smooth, then poured over the warm bread pudding just before serving. The sauce soaks into the pudding, adding a creamy richness and an extra burst of vanilla flavor that takes the dish to a whole new level. The result is a dessert that’s just as satisfying and comforting as the non-vegan version, if not more so.
One of the best things about this Vegan Grandma’s Old-Fashioned Bread Pudding is that it’s incredibly versatile. You can add a variety of mix-ins to customize it to your liking—raisins, chopped nuts, or even pieces of vegan chocolate can be folded into the bread mixture before baking. For a little extra decadence, you can also sprinkle a bit of powdered sugar on top just before serving or drizzle the vanilla sauce over individual portions for a show-stopping presentation. Whether you serve it warm right from the oven or chilled as leftovers, this vegan bread pudding is sure to be a hit with anyone who loves comforting, home-baked desserts.
This recipe is perfect for a cozy family gathering, a special Sunday brunch, or as a sweet ending to a holiday meal. It’s the kind of dessert that brings back fond memories of family kitchens, with the added benefit of being entirely plant-based. Best of all, it’s a wonderful way to use up leftover bread, and it can be made in advance to save time when you’re ready to serve. This Vegan Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce is bound to become a beloved dessert in your home, just as it has in many kitchens for generations.
Vegan Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Ingredients:
For the Bread Pudding:
- 6 cups of day-old bread (challah, brioche, or white bread work well), cubed
- 2 cups unsweetened almond milk (or any plant-based milk)
- 1/2 cup granulated sugar (or maple syrup for a less refined option)
- 1/4 cup melted coconut oil or vegan butter
- 1/4 cup cornstarch (to thicken)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Pinch of salt
- 1/2 cup raisins (optional)
- 1/4 cup chopped walnuts or pecans (optional)
For the Vanilla Sauce:
- 1 cup coconut milk (or any plant-based milk)
- 1/4 cup sugar (or maple syrup)
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
1. Prepare the Bread Pudding:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized casserole dish.
- In a large mixing bowl, combine the cubed bread and set it aside.
- In a separate bowl, whisk together the plant-based milk, granulated sugar, melted coconut oil or vegan butter, cornstarch, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
- Pour the wet mixture over the cubed bread, stirring gently to coat all of the bread pieces. Let it sit for about 10-15 minutes to allow the bread to soak up the custard mixture. If you want to add raisins or chopped nuts, fold them into the bread mixture at this point.
- Transfer the soaked bread mixture to the prepared baking dish and spread it out evenly.
- Bake for 35-40 minutes, or until the top is golden brown and the pudding is set. You can insert a toothpick into the center; if it comes out clean, the pudding is ready.
2. Make the Vanilla Sauce:
- While the bread pudding is baking, make the vanilla sauce. In a small saucepan, whisk together the plant-based milk, sugar, cornstarch, and a pinch of salt.
- Heat the mixture over medium heat, whisking constantly, until it begins to thicken (about 3-5 minutes).
- Once it has thickened to a creamy consistency, remove from heat and stir in the vanilla extract.
- Set the sauce aside to cool slightly.
3. Serve:
- Once the bread pudding is done, remove it from the oven and allow it to cool for a few minutes before serving.
- Spoon portions of the bread pudding onto individual plates and drizzle generously with the vanilla sauce.
- Serve warm, and enjoy this comforting, sweet treat!
Tips:
- Bread Choice: Use any type of sturdy bread like challah, brioche, or a thick white bread. Slightly stale bread works best for soaking up the custard mixture.
- Make it Ahead: You can prepare the bread pudding the night before, cover it, and refrigerate it. Bake it the next day for an easy, make-ahead dessert.
- Add-ins: You can customize this bread pudding by adding chocolate chips, coconut flakes, or dried fruit like cranberries or apricots.
- Storage: Leftover bread pudding can be stored in an airtight container in the refrigerator for 3-4 days. You can also store the vanilla sauce separately and reheat it when ready to serve.
