Vegan Gluten Free Bread Pudding

Why You’ll Love This Recipe

Vegan Gluten Free Bread Pudding is a comforting and indulgent dessert made without dairy, eggs, or gluten. It’s perfect for using up leftover bread and can be customized with fruits, nuts, or spices. With a creamy interior and a lightly crisp top, this plant-based version of the classic dish is both satisfying and allergy-friendly.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

gluten-free bread (preferably day-old)non-dairy milk (such as almond, oat, or soy)maple syrupground flaxseedvanilla extractcinnamonnutmegpinch of saltraisins or chopped dates (optional)chopped nuts (optional)coconut oil or vegan butter (for greasing)

directions

Preheat your oven to 350°F (175°C) and lightly grease a baking dish with coconut oil or vegan butter.

Cut or tear the gluten-free bread into bite-sized cubes and place them in a large bowl.

In a separate bowl, whisk together the non-dairy milk, maple syrup, ground flaxseed, vanilla extract, cinnamon, nutmeg, and salt. Let it sit for 5 minutes to thicken slightly.

Pour the mixture over the bread cubes and gently stir to coat all the pieces evenly.

Fold in raisins, dates, or nuts if using.

Transfer the mixture to the prepared baking dish and press down lightly to compact.

Bake for 35-40 minutes, or until the top is golden and slightly crisp and the center is set.

Let it cool slightly before serving.

Serve warm, optionally topped with a drizzle of maple syrup, dairy-free whipped cream, or fresh fruit.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 10 minutes
Soaking time: 10 minutes
Baking time: 35-40 minutes
Total time: 55-60 minutes

Variations

Add chopped apples or pears for extra texture and sweetness.
Use pumpkin pie spice for a seasonal twist.
Substitute maple syrup with agave or coconut sugar.
Add dairy-free chocolate chips for a decadent touch.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for 30-45 seconds or warm in the oven at 300°F (150°C) for 10-15 minutes.

FAQs

Can I use any gluten-free bread?

Yes, though day-old or slightly dry bread works best to absorb the liquid mixture without becoming mushy.

Do I have to use flaxseed?

Flaxseed acts as an egg replacer. You can substitute with chia seeds or use a commercial egg replacer.

Can I make this ahead of time?

Yes, assemble it a few hours in advance and refrigerate until ready to bake.

Is this bread pudding very sweet?

It’s naturally sweetened with maple syrup, but you can adjust to taste or add a sweet topping.

Can I freeze it?

Yes, freeze in individual portions for up to 1 month. Thaw and reheat before serving.

Conclusion

Vegan Gluten Free Bread Pudding is a delicious way to enjoy a classic dessert with a healthier twist. It’s easy to make, adaptable, and perfect for anyone avoiding gluten and animal products. Whether for breakfast, dessert, or a special gathering, this comforting dish is sure to please.

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