Meatless Monday Challenge

Melt-In-Your-Mouth Vegan Bread Pudding

on August 18, 2021
last updated April 5, 2024
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This Vegan Bread Pudding is one of my most loved recipes for its simplicity and out-of-this-world texture. The creamy and delicious dessert is full of flavor, and totally dairy-free.
slice of vegan bread pudding on a plate with knife in front

Looking for a way to use up stale bread and satisfy your sweet tooth? This Vegan Bread Pudding will absolutely melt in your mouth, curbing your sweet cravings and breathing new life into your stale bread!

With just 6 simple ingredients and ready in under an hour, this delicious easy vegan dessert recipe will not only brighten your mood but will also come together easily. And the bonus? Your kitchen will smell fantastic.

As an environmental scientist, I’m always trying to keep the issue of food waste front of mind. And when avoiding food waste tastes this good, I think it’s something we can all get behind.

Green tip: Bread is one of the most wasted food products in the U.S. because of our tendency to throw it out as soon as it’s stale. Reduce your contribution to food waste by re-vamping your stale bread with this Vegan Bread Pudding!

What is bread pudding?

Bread pudding is day-old bread that is typically cut into cubes, mixed with a mixture of milk, sugar, and eggs, and then baked in a casserole dish.

For this non-dairy bread pudding that is completely vegan, we are subbing apple sauce for eggs to act as a binder and using non-dairy milk for the bread to soak up.

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Bread Pudding without Egg Ingredients

Here’s everything you need:

  • Vegan Butter. Any will work—use your favorite!
  • Stale bread. Preferably white, brioche, challah, or French, but truly any will do.
  • Coconut milk. Or any other unsweetened non-dairy milk.
  • Apple Sauce. Plain and unsweetened.
  • Granulated sugar. For sweetness.
  • Vanilla extract. For flavor.
sugar, vegan butter, vanilla extract, coconut milk, white bread, apple sauce
Not pictured: Optional powdered sugar for dusting

Vegan Bread Pudding Tips and Tricks

This recipe is super simple. Sugar for sweetening, coconut milk for moisture, vanilla and butter for flavor, and apple sauce to work as a binder. And then there’s your bread, of course!

I love using full-fat coconut milk in this recipe because it really makes the bread nice and pillowy and the final result absolutely melts in your mouth. The flavor of the coconut is not very evident.

You can absolutely substitute another non-dairy milk but just make sure it’s not sweetened. We want to be able to control the amount of sweetness we add to this dish. On that note, unsweetened apple sauce is the best for this recipe, too!

dusting powdered sugar over vegan bread pudding

Best Bread for Bread Pudding

While bread pudding can be made successfully with any bread, the best bread for bread pudding is stale white bread, brioche, challah, or french bread.

It’s best stale because it will then soak up all the moisture from your milk without becoming too soggy.

White, brioche, challah, and french bread make for the best types of bread for bread pudding, simply because they are already more mild or sweet in flavor, lending to the overall sweetness of your bread pudding.

Green tip: Look for organic and palm oil-free vegan butter if you can. Buying organic means you are supporting farms that do not use damaging pesticides and fertilizers, and palm oil production is a huge driver behind deforestation.

Melt Your Butter

Melting your butter allows it to easily combine with the rest of your ingredients. You can melt it over the stove, in the oven, or if you’re lazy like me, just chuck it in the microwave.

Add your vegan butter to a microwave-safe bowl (I just use my glass measuring cup) and microwave on high in 30-second intervals. Stir in between, and just keep heating until the butter completely liquefies. Simple as that!

Once your vegan butter is melted, you’ll mix it in with the milk, vanilla, sugar, and apple sauce before adding your bread.

pouring melted butter into a large mixing bowl
Melt the butter first so it has a chance to cool down before adding it to your mixture.

Grab A Large Mixing Bowl

This recipe isn’t only super delicious, it’s as easy as apple pie!

Outside of your 6 simple ingredients, you’ll just need a large mixing bowl and a medium-sized casserole dish (I used a 9″x7″ dish).

A mixing bowl is the best way to make sure all of your ingredients are perfectly integrated before transferring them to your baking dish.

Adding coconut milk to mixing bowl.
Add the coconut milk, sugar, vanilla extract, and melted butter to a mixing bowl.
Pouring granulated sugar into a large mixing bowl with milk, vanilla extract, and melted butter.
Use a whisk or fork to combine until smooth.

Cube Your Bread

The next step is cubing the bread. You can use any bread for this recipe, but I recommend white bread. It most easily absorbs your liquid and takes on the sugary taste seamlessly. You’ll need just half of a loaf of any bread you choose.

If your loaf is whole, slice it into pieces about 1-inch thick.

If your bread is already sliced, it’s as easy as slicing it into 4 roughly equal parts vertically, then rotating it and slicing it roughly into thirds to form little bread cubes.

You can stack your bread to slice it, but wouldn’t recommend tackling more than 4 slices at a time.

Once your bread is cubed, you can add it to your liquid mixture and use a spatula to toss it, making sure every piece of bread is coated.

adding cubed bread to a large mixing bowl
Slice your stale bread into roughly equal-sized cubes, about 1-inch thick.

Best Ways to Serve Bread Pudding

This dairy-free bread pudding is best served warm. I like to dust it with a little powdered sugar or if I’m feeling decadent I will whip up this Vanilla Sauce for Bread Pudding or Brandy Sauce for Bread Pudding (both recipes have vegan options!).

Serving bread pudding a la mode is a great way to kick this delicacy up a notch! Try it with this Vegan Vanilla Ice Cream.

How to Properly Store and Reheat Vegan Bread Pudding

This Vegan Bread Pudding is meant to feed 6-to 8, but it is extremely addictive! If you do have incredible willpower and happen to have leftovers—I got you!

Cover and keep in the refrigerator for 5-7 days or in the freezer for up to a month. Reheating it is a breeze.

From the fridge, reheat a single serving on a frying pan for about 5 minutes on each side, until thoroughly heated through. You can also reheat it in the toaster or the oven at 375°F for 10 minutes from the refrigerator or 15 minutes from frozen.

The microwave will work in a pinch but does tend to make it a little soggy.

piece of vegan bread pudding on scalloped plate with casserole in the background

Why this is the Best Dairy-Free Bread Pudding Recipe

  • It’s simple. Accessible ingredients, one mixing bowl, throw it in a dish, and pop it in the oven!
  • THE TEXTURE. When I say this melts in your mouth… I MEAN this MELTS in your mouth!
  • It’s resourceful! Why toss your stale bread when you can make this undeniably delicious dessert instead?

If you’re loving this Vegan Bread Pudding and want more vegan desserts, check out this Dark Chocolate Oreo Pie and these Vegan Peanut Butter Biscuits.

slice of vegan bread pudding on a plate with knife in front

Melt-In-Your-Mouth Vegan Bread Pudding

5 from 64 votes
Marley Goldin
Print Save Rate
This vegan bread pudding will absolutely melt in your mouth! Simple and so delicious, this dessert recipe is the perfect way to salvage your stale bread.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings


  • 2 tablespoons vegan butter
  • ½ loaf stale white bread (½ a loaf = 10-12 slices)
  • 2 cups coconut milk (or any unsweetened non-dairy milk)
  • 2 tablespoons unsweetened apple sauce
  • cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablepsoons powdered sugar to sprinkle on top (optional)
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  • Preheat your oven to 350°F.
  • Add butter to microwave-safe dish and microwave in 20-second intervals, stirring in between, until completely melted.
  • Meanwhile, cut your bread into cubes, about 1-inch long on each side. 
  • In a large mixing bowl, add milk, apple sauce, granulated sugar, vanilla extract, and melted butter and stir until combined.
  • Add your cubed bread to the mixing bowl and use a spatula or wooden spoon to toss, ensuring every piece is coated.
  • Transfer your bread pudding mixture to a medium-sized casserole dish (I used 9-inch x 7-inch), and use a spatula to make sure the mixture is spread evenly across the dish.
  • Bake for 40-45 minutes, until the top just starts to brown. Sprinkle with powdered sugar (optional) and serve warm. Want to add extra moisture? Try adding this Vanilla Sauce for Bread Pudding.

Pro Tips

  • You can use any unsweetened nondairy milk with similar success.
  • Don’t worry if your bread is not fresh! This recipe is a great way to breathe new life into stale bread.
  • White bread is preferred, but really any bread will work with this recipe!
  • Don’t throw out that stale bread! You can breathe new life into it and avoid food waste using one of these amazing stale bread recipes!


Share This Recipe

Course Dessert
Cuisine American
Diet Vegan
Keyword Bread Pudding, Easy, One-Bowl, Vegan Dessert, Waste Reduction
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12 thoughts on “Melt-In-Your-Mouth Vegan Bread Pudding”

  1. Hi I love the look of the recipe but I’m just wondering what you would suggest as an alternative to applesauce in the recipe and it’s not easily found here?

    1. Hi Anna! You could use any other puréed fruit, a mashed banana, some plant based yogurt or easiest of all, just some extra coconut milk! Just bear in mind substitutes may change the baking time a bit- you’ll know it’s ready when you start to see some browning around the edges.

    1. Sounds absolutely delicious! I would go with 1 large apple (large means at least 3inches wide) chopped and about 1/2 cup of nuts. Enjoy!!

      P.s. this recipe isn’t overly sweet, so if you’re using an apple that’s on the tart side like Granny Smith, it may be good to toss the chopped apple in a little bit of sugar and/or cinnamon, but that’s totally up to you!

  2. My comment is a question. What vegan butter substitute(s) does not contain Palm Oil, please? Would really like to try this recipe.

  3. I’m excited to try this recipe out! Would it still work with mix-ins and if so what quantity (i.e. chocolate chips)? Thanks!

    1. Yayy! So excited for you to try it, too, Clare! Mix ins absolutely work. For chocolate chips, I would mix 1 cup into the bread mixture and then sprinkle an extra 1/4 cup on top before baking. Enjoy!

  4. 5 stars
    I made this for my family with a loaf of leftover sourdough French bread and they all loved it, even my picky kids and my omni mom.

    I definitely need to double it next time. How long would you cook it if you made a 9×13 pan? Thanks!

    1. Hi Debbie!!

      I’m so happy you and your family enjoyed! For a 9×13 pan, check it after 55 minutes. I don’t think you’ll need more than an hour in the oven 🙂

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