Vegan Bread Pudding – Junk Food Post #24

Vegan Bread Pudding with Cinnamon CrumbleAnd the desserts keep on rolling in this, the last week on unResolution month.  Hopefully yesterday’s crepes hit the spot, but today we’re going in a different direction: we’re dipping back into vegan territory!  After seeing my post for Egg Nog Bread Pudding, my friend The Word Vixen asked for a vegan version.  Who am I to refuse?  So today we’re making:

Vegan Bread Pudding With Cinnamon Crumble

Continuing this tradition of chef’s desserts, or at least desserts that don’t require fancy baker’s techniques  (which will have their day, I promise!), bread pudding is one of those desserts you can make without a whole lot of fuss.  In fact, making vegan bread pudding is easier than making the non-vegan kind because there is far less mixing of eggs and milk to make custard.

Of course, I wanted to give this dish a little more oomph than a normal vegan bread pudding so after careful deliberation, I decide on adding a little cinnamon crumble.  Given the prevalence of vegan margarine these days, doing a vegan crumble is as easy as doing one with regular butter.  Still, if you can’t find vegan margarine, use just a little bit of soy milk.  It’s not going to be quite the same, but it will taste cinnamon-y and sugar-y and that’s a good thing!

Vegan Bread Pudding

You will need:

  • Non-stick cooking spray
  • 2 cups of vegan bread, cut into 1/2 inch cubes
  • 1 1/2 cups grape or apple juice
  • 1 cup of soy milk
  • 1/2 cup real maple syrup
  • 1/2 cup raisins
  • 1 banana, cut into small pieces
  • 4 tablespoons vegan margarine or 2 tablespoons additional soy milk
  • 6 tablespoons of cinnamon (divided)
  • 4 tablespoons vegan sugar

Preheat the oven to 350.

Grease an oven safe baking dish with non-stick cooking spray.

In a bowl, add the bread, juice, soy milk, maple syrup, raisins, banana, and 2 tablespoons of cinnamon and stir very well to make sure the bread is coated in liquid.  Pour the mixture into an oven safe dish.

Bake for 30-45 minutes or until the pudding is dry.

Melt the vegan margarirne in the microwave.  Combine the remaining cinnamon, vegan sugar, and vegan margarine in a bowl and stir until it forms clumps.  Spread the clumps on top of the bread pudding and bake for another minute.

Let it cool and get to eating.  Enjoy!


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