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Vegan "Cinnamon Roll" Bread Pudding Recipe

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

Picture of the vegan bread pudding.

Fresh, homemade cinnamon rolls are so tasty! But they are definitely a labor of love. The nice thing about this recipe is you get a lot of that cinnamon roll joy but wrapped up in an easier and much faster bread pudding.

This simple vegan recipe uses basic and affordable ingredients!

A nice bread pudding recipe is a great vegan breakfast or brunch addition. Serve this along side a steaming pot of fresh coffee or tea. The sweet cinnamon flavors really compliment the bitterness of coffee.


This recipe is best fresh out of the oven! If you have leftovers be sure you warm them in the oven or microwave before eating for the best result.


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.


Substitutions?

Can I substitute the 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.


Can I substitute the maple syrup? Yes! You can cut it altogether or substitute it with brown sugar.


Picture of the vegan bread pudding ingredients.

Gather the ingredients.



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 vegan custard ingredients in a sauce pan.

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.



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 mixed in a sauce pan.

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.



Picture of the soaked bread topped with the vegan custard.

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.



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!



Picture of the completed vegan cinnamon roll bread pudding recipe.

Enjoy!


How can I serve this?

This can be served as either a dessert, breakfast, or brunch item. As such, it can be served with anything you would serve with a brunch spread. Such as:

  • 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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