Vegan Breakfast Bread Pudding
When I first created this Vegan Breakfast Bread Pudding, I knew I wanted a dish that would turn mornings into something special. Vegan Breakfast Bread Pudding combines the warm, comforting flavors of French toast with a crunchy, sweet topping. I love how the bread soaks up the creamy custard, becoming a rich and satisfying breakfast that’s perfect for busy mornings or leisurely brunches. Every time I make this Vegan Breakfast Bread Pudding, I’m greeted with the delightful aroma of cinnamon and vanilla filling my kitchen, making it a breakfast to look forward to.
A Perfect Morning Ritual
The beauty of this Vegan Breakfast Bread Pudding lies in its simplicity and the ease with which it can be prepared. The night before, I toss together day-old bread cubes and pour a blend of silken tofu, coconut milk, and spices over them. As the bread soaks overnight, it absorbs all the delicious flavors of the custard mixture. In the morning, I just add the crunchy topping and bake it until golden brown. The Vegan Breakfast Bread Pudding is ready to be served warm, making it a hassle-free and comforting start to the day.
Flavorful and Versatile
I always get excited about the endless variations of this Vegan Breakfast Bread Pudding. Sometimes, I add nuts or dried fruits to the topping for extra flavor and texture. For a special touch, I serve it with fresh berries and a dollop of dairy-free yogurt. You can also customize the recipe with different types of bread or plant-based milks to suit your preferences. Each time I make it, I’m amazed at how versatile this dish is, adapting to whatever ingredients I have on hand.
The Ultimate Comfort Food
Vegan Breakfast Bread Pudding has become a beloved staple in my home, and it’s perfect for any occasion. Whether it’s a relaxed weekend brunch or a special holiday breakfast, this dish never fails to impress. I love that it’s not only delicious but also easy to prepare in advance, making mornings feel a bit more manageable. With its crunchy topping and warm, custardy center, this Vegan Breakfast Bread Pudding has truly earned its place as a go-to recipe in my kitchen.
Table of Contents
Chef’s Notes- Vegan Breakfast Bread Pudding
- Dry Out the Bread: For best results, use day-old bread that’s slightly dried out. Fresh bread may result in a soggy casserole. If your bread is fresh, spread it out on a baking sheet and toast it in the oven at 300°F (150°C) for 10-15 minutes to dry it out.
- Blend Thoroughly: Make sure to blend the custard mixture until completely smooth. This ensures a creamy texture without any lumps.
- Press the Bread: When pouring the custard over the bread, press the bread down gently with your hands to help it absorb the custard evenly. This step is crucial for ensuring that every piece of bread is well-soaked.
- Chill Overnight: For the best flavor and texture, let the bread soak in the custard overnight. This allows the flavors to meld and the bread to fully absorb the custard.
- Topping Texture: When preparing the topping, the mixture should resemble coarse crumbs. If it seems too dry, you can add a bit more vegan butter. This will help create a crunchy, sweet topping.
- Serving Suggestions: Serve the bread pudding warm with a dusting of powdered sugar, fresh berries, and a side of pure maple syrup. For a special touch, a dollop of dairy-free yogurt or a drizzle of nut butter adds extra richness.
Vegan Breakfast Bread Pudding
Wake up to the delightful aroma of this Vegan Breakfast Bread Pudding! This dish is a game-changer for your morning routine, offering all the classic flavors of French toast with an added crunchy, sweet topping. Perfect for prepping the night before, it’s the ultimate hands-off breakfast that will impress your family and friends. Dive into this delicious, plant-based treat that’s sure to become a breakfast staple!
8
servings10
minutes50
minutes346
kcal10
minutes11
minutesKeep the screen of your device on
Ingredients
- Bread Base
1 large loaf (14-16 ounces) day-old French or sourdough bread cut into 1-inch cubes (about 10 cups)
- Custard Mixture
12 ounces silken tofu (drained if needed)
1 can (13.5 ounces) full-fat coconut milk
2 tablespoons cornstarch
1/2 cup white sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
- Topping
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons cold vegan butter
Directions
- Prepare Bread Base – Slice the loaf into 1-inch cubes and place them in a lightly greased 9×13 inch casserole dish. In a blender, combine silken tofu, coconut milk, cornstarch, white sugar, vanilla extract, ground cinnamon, and salt. Blend until smooth.
- Soak Bread – Pour the blended custard over the bread cubes in the casserole dish. Press the bread down with your hands to ensure it soaks up the custard evenly. Cover and refrigerate for 8-12 hours or overnight.
- Preheat Oven – In the morning, preheat your oven to 350°F (175°C).
- Prepare Topping – In a small bowl, mix brown sugar, all-purpose flour, and ground cinnamon. Cut in the cold vegan butter using a fork or your fingers until the mixture resembles coarse crumbs.
- Bake Casserole – Sprinkle the topping evenly over the soaked bread cubes. Bake uncovered for 40-50 minutes until the top is golden brown and the casserole is cooked through.
- Serve – Dust with powdered sugar and serve warm with pure maple syrup.
Equipment
- chef’s knife
- cutting board
- blender
- casserole dish
- mixing bowls
Nutrition Facts
- Calories: 346kcal
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 404mg
- Potassium: 167mg
- Carbohydrates: 65g
- Fiber: 2g
- Sugar: 28g
- Protein: 9g
- Vitamin A: 200IU
- Vitamin C: 1mg
- Calcium: 55mg
- Iron: 3mg
FAQs- Vegan Breakfast Bread Pudding
Can I use a different type of bread for this recipe?
Yes, you can use any type of bread you prefer. For a gluten-free option, use gluten-free bread. You can also experiment with different types of bread like whole grain or challah.
What can I substitute for silken tofu?
Soft tofu can be used as a substitute for silken tofu. Alternatively, a combination of mashed banana or applesauce with a bit of plant-based milk can be used, though it may alter the flavor and texture slightly.
Can I prepare this dish in advance?
Absolutely! You can prepare and soak the bread in the custard mixture the night before. Just bake it the next morning when you’re ready to serve.
What if I don’t have cornstarch?
You can use arrowroot powder as a substitute for cornstarch. If neither is available, you can omit it, but the custard may be slightly less thick.
How should I store leftovers?
Store leftover bread pudding in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for about 20 minutes or until heated through.
