Description

A warm and comforting vegan and gluten-free bread pudding made with plant-based ingredients and gluten-free bread. Perfect for a cozy dessert or brunch option.

Ingredients

4 cups gluten-free bread, cubed
2 cups unsweetened almond milk
1/2 cup coconut sugar
1/4 cup maple syrup
1 tbsp ground flaxseed
3 tbsp water
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup raisins (optional)
2 tbsp coconut oil, melted

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Instructions

Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish with a little coconut oil.
Prepare flax egg by mixing ground flaxseed and water in a small bowl. Let sit for 5 minutes.
In a large mixing bowl, whisk together almond milk, coconut sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and the flax egg.
Fold in the cubed gluten-free bread and raisins, if using. Let soak for 10 minutes.
Transfer the mixture to the prepared baking dish. Drizzle melted coconut oil over the top.
Bake for 40-45 minutes, or until the top is golden and slightly crisp.
Let cool slightly before serving. Serve warm with a drizzle of maple syrup or dairy-free whipped cream if desired.

Notes

Use day-old or slightly stale gluten-free bread for best texture.
Customize with your favorite dried fruits or nuts.
Store leftovers in the fridge for up to 3 days and reheat before serving.