This vegan bread pudding recipe transforms a generic loaf of French bread into a warm and gooey breakfast casserole with the same heartwarming flavors of fresh cinnamon rolls.
Equipment | Single burner and oven |
Difficulty | Easy |
Vegan brunch idea that goes divinely with coffee!
Fresh, homemade cinnamon rolls are so tasty! But they are definitely a labor of love. The nice thing about this vegan breakfast recipe is you get all of that cinnamon roll joy, but wrapped up in an easier and much faster vegan bread pudding recipe.
This simple and easy dish uses basic and affordable ingredients!
Serve this as an idea for vegan brunch or breakfast by combining it with a steaming pot of fresh coffee or tea. The sweet cinnamon flavors will really compliment the bitterness of that coffee. Try it with side of non-dairy yogurt and fruit, for a more complete meal.
Tip:
This recipe is best fresh from the oven! If you have leftovers be sure you warm them in the oven or microwave before eating for the best result.
Substitutions:
Substitute for vanilla: Yes! If you don't have any vanilla you can put 1 tsp maple syrup or 1 tsp whiskey into the glaze instead. (Be sure the whiskey isn't peated.) You could also use vanilla flavored non-dairy milk and not worry about it.
Substitute for maple syrup: Yes! You can cut it altogether or substitute it with brown sugar.
Money Saving Tip |
You can cut the vanilla and the maple syrup to make this recipe more affordable. Check the substitutions below for ideas on how to do it. Just be aware that the flavor won't be as developed. |
Let's Begin:
Gather the ingredients.
In a small bowl add the 1 1/4 cup plain or vanilla unsweetened non-dairy milk, 1/4 cup brown sugar (the other 2 Tbs will be used separately), 1 tsp cinnamon, and the 2 Tbs maple syrup.
Mix the ingredients together.
Pour the mixture over the bread cubes and stir everything together thoroughly. Allow the bread to soak for 15 minutes, stirring thoroughly every 5 minutes.
Meanwhile prepare the 8inx8in (20cmx20cm) cake pan. Oil the pan with the 1 Tbs neutral oil, being sure to coat the whole surface. Sprinkle the surface with the 2 Tbs brown sugar. Use a fork if necessary to help distribute the sugar as evenly as possible. You can smear the sugar around in the oil a little if needed, as long as no part of the surface loses its oil coating.
In a small sauce pan add the remaining 1 cup plain or vanilla unsweetened non-dairy milk, 1/3 cup white sugar, 2 Tbs cornstarch, and 1 tsp vanilla extract.
When the bread cubes have finished soaking, give them a last, very thorough mix. You don't want any fluid pooled in the bottom, be sure it is all mixed in.
Dump the bread cubes into the prepared baking pan and even them out.
Now make the vegan custard. Stir the ingredients in the sauce pan thoroughly and turn the heat to medium. Heat while stirring constantly until the mixture begins to thicken, about 4-6 minutes. Be sure to scrap the bottom of the pan frequently.
As soon as the custard becomes as thick as a glaze turn off the heat. Stirring one last time, rapidly pour the contents over the bread cubes, trying to coat the surface as evenly as possible.
Cover with foil and put in the oven for 20 minutes. After the 20 minutes, remove the foil and cook another 5 minutes.
Remove the bread pudding and sprinkle the top with cinnamon. Put it back into oven for another 2 minutes to toast the cinnamon.
Done!
Enjoy!
What can I serve with this bread pudding recipe?
This can be served as either a vegan dessert, breakfast, or brunch item. So it can be served with anything you would serve with a brunch spread. Try some of these;
Coffee
Tea
Mimosas
With big scoops of vanilla ice cream
Hash browns
Breakfast hash
and more!
Storage.
This bread pudding recipe will last in the fridge 4-5 days.
Can I freeze it? Freezing it is not recommended.
Can I make it ahead of time? You can soak the bread overnight, but the custard glaze and baking need to be done the day of.
Can I reheat it? Yes! You can pop it into the microwave or the oven! It is highly recommended that you eat it warm.
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