Vegan "Cinnamon Roll" Bread Pudding Recipe

Name: Vegan ʺCinnamon Rollʺ Bread Pudding Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 14 oz loaf of french bread; 2 1/4 cups plain or vanilla unsweetened non-dairy milk; 1/3 cup white sugar; 1/4 cup plus 2 Tbs brown sugar; 2 Tbs cornstarch; 2 Tbs maple syrup; 1 Tbs neutral flavored oil; 1 tsp vanilla extract; 1 tsp cinnamon, plus more for topping

Sarah
May 3, 2024
4 min read

Updated: May 14

This vegan bread pudding recipe transforms a generic loaf of French bread into a warm and gooey breakfast casserole full of 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. Luckily, with this vegan breakfast recipe you can enjoy the cinnamon roll experience, 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 coffee. Serve it with side of non-dairy yogurt and fruit for a more complete meal with less guilt, ha!

Tip:

This recipe is best fresh from the oven! If you have leftover bread pudding, be sure you warm it in the oven or microwave first before eating for the best result.

Substitutions:

Substitute for vanilla: If you don't have any vanilla you can put 1 tsp maple syrup or 1 tsp non-peated whiskey into the glaze instead. You could also use vanilla flavored, unsweetened, non-dairy milk instead of plain, unsweetened, non-dairy milk.

Substitute for maple syrup: You can substitute it with brown sugar or cut it altogether.

Substitute for french bread: French bread has just the right amount of tooth and crust for this recipe, but if you don't have any you can instead use an equivalent amount of baguettes or bolillos.

Money Saving Tip

You can cut the vanilla and the maple syrup to make this recipe more affordable. Check the substitutions above for ideas on how to do it. Just understand that the flavor won't be as developed.

Let's Begin:

Picture of the vegan bread pudding ingredients.

Gather the ingredients and preheat the oven to 425F/220C. Get out an 8inx8in (20cmx20cm) cake pan.

Tip: This recipe is better if the French bread has a crunchy crust. If your French bread doesn't have a good crust consider toasting it lightly first by putting it into the preheated oven for 4-5 minutes.

Tip: This recipe is also a great way to use up leftover french bread, if you happen to have enough lying around. Before using leftover bread I also recommend toasting it lightly first by putting it into the preheated oven for 4-5 minutes.

Cut the French bread into 1in (2cm) cubes. Place the cubes into a large bowl.

Picture of cinnamon, milk, brown sugar, and maple syrup in a bowl.

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.

Picture of the milk and cinnamon mixture mixed together.

Mix the ingredients together.

Picture of the bread cubes soaking in the bread and cinnamon mixture.

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.

Picture of the baking pan prepared with oil and brown sugar.

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.

Picture of the bread thoroughly soaked in cinnamon sugar.

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.

Picture of the bread cubes in the cake pan.

Dump the bread cubes into the prepared baking pan and even them out.

Picture of the vegan custard ingredients in a sauce pan.

Now make the vegan custard. In a small sauce pan, turned off, 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.

Picture of the vegan custard mixed in a sauce pan.

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.

Picture of the soaked bread topped with the vegan custard.

Stirring one last time, rapidly pour the contents over the bread cubes, trying to coat the surface as evenly as possible.

Picture of the bread pudding covered in foil for baking.

Cover with foil and put in the oven for 20 minutes. After the 20 minutes, remove the foil and cook another 5 minutes.

Picture of the bread pudding topped in cinnamon.

Remove the bread pudding and sprinkle the top with cinnamon. Put it back into oven for another 2 minutes to toast the cinnamon.

Picture of the bread pudding topped in toasted cinnamon.

Done! Serve this vegan bread pudding fresh, with a steaming pot of coffee, and with any other vegan breakfast favorites such as fresh fruit or oatmeal.

Picture of the completed vegan cinnamon roll bread pudding recipe.

Enjoy!

What can I serve with this bread pudding recipe?

This can be served as a vegan dessert, breakfast, or brunch item. So it can be served with anything you would serve with a general brunch spread. Here are some delicious ideas;