A veganized version of classic bread pudding! This adds a holiday twist by using eggnog in the custard. It is flavorful, sweet, and absolutely delicious. A perfect dessert or even fun treat on Christmas morning.
I have only had bread pudding a handful of times before I went vegan but I do remember it being delicious. Bread pudding usually has eggs and dairy but don’t worry it was actually so easy to swap those out and make a delicious pudding! The vegan eggnog is really perfect here for adding a lot of flavor and a fun seasonal touch.
Bread Choice
A lot of bread pudding recipes calls for a brioche. It is a sweeter, fluffier bread but usually contains egg. However, I was very lucky and found vegan brioche at Whole Foods! They were buns so I just ripped them up, it doesn’t really matter. However, I know that may not be possible depending on where you live. So, you can really use any bread you want. I was going to just use some regular white bread (that is vegan) or you can even use cinnamon raisin bread. If you are gluten free you can also just use your favorite gluten free bread.
Vegan Egg Replacer
In this recipe I call for egg replacers. My go to egg replacer is Bob’s Red Mill. I think it works really well and I like that it doesn’t add specks of things like a flax or chia seed would. In traditional bread pudding remember that egg is really used to give it texture and the pudding/custard aspect. So, we need the egg replacer to hold a similar purpose in this recipe. If you have never used an egg replacer before they are basically just made of potato starch and some other ingredients. There are many out there but my most trusted is the Bob’s Red Mill.
Vegan Eggnog
Isn’t it amazing we now have so many vegan eggnogs to choose from! Like seriously, they are all over and in so many stores it is so cool. If you look in the refrigerated section of your stores by the nondairy milks they should be right there. I used the one from Almond Breeze, but there are plenty of options. The eggnog adds a bunch of sweetness and flavor to this recipe so don’t skip it.
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Vegan Eggnog Bread Pudding
Ingredients
Bread Pudding
- 1 cup (240ml) vegan eggnog
- 1 cup (240ml) nondairy milk, unsweetened and unflavored
- 1 tablespoons (12g) organic granulated sugar
- ¼ teaspoon cinnamon
- 2 teaspoons vanilla extract
- 2 egg replacers
- 8 ounces (226g) bread of choice
Glaze
- ¼ cup (30g) organic powdered sugar
- 1 tablespoon (15ml) vegan eggnog
Optional
- Powdered sugar for dusting
- Pomegranate seeds for garnish
Instructions
- Preheat oven to 350°F (176°C).
- In a bowl mix the vegan eggnog, nondairy milk, organic sugar, cinnamon, vanilla extract, and egg replacers together with a spoon or whisk until well incorporated.
- Spray a small baking dish with baking spray. Rip the bread into small pieces and place into the pan. Pour the liquid over the bread.
- Let the bread soak for 15 minutes.
- Place the pan in the oven and bake for 35 minutes on the top rack. Then move it to the middle rack and lower the temperature to 325°F (162°C) bake for 15 minutes.
- Let it cool for at least 10 minutes before putting the glaze on top.
- Drizzle the glaze over, cut a piece, and add powdered sugar and pomegranate seeds if desired.
Video
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Can I use Aqua Faba for the egg substitute. And how much would I use?
Hi Sharyn, I didn’t test this recipe using aquafaba so I don’t know how it will work. 2 egg replacers is the equivalent of 30g from the Bob’s Red Mill and then it gets mixed with 1 tablespoon of water totaling 60g in weight. So I would use 1/4 cup or 60g aquafaba. let me know how it works if you try but again can’t speak to how it will do unfortunately.
this looks delicious! i have a few questions: does it come out of the oven that moist or was it staged that way for the photo? it looks so much gooier than all other bread pudding recipes i can find and that’s so appealing but i’m curious if that’s the consistency i should expect or if that’s achieved by drizzling extra glaze for the photos.
second, one tablespoon of eggnog and a quarter cup sugar seems like it would be a very thick glaze, not a thin drizzle-able glaze. my gut instinct might just be wrong but can you confirm those are the correct amounts?
last, what size dish did you use to bake this? i think i’d like to double this for a large christmas eve dinner but i have no idea what size dish to use.
thanks so much! this looks amaaazing.
Hi Alyssa! The glaze is what will give it the extra gooyness, it comes out looking custardy, if you watch the youtube video you can see the texture when it comes out of oven. yes those are the correct amounts if you feel you want it thinner you can always add in more after. my baking pan was small 7.5 x 6! hope that helps and hope you enjoy 🙂
This recipe is delicious! I made a double batch on Christmas morning and everyone loved it. I used flax eggs since I didn’t have egg replacer on hand. The almond milk egg nog I used (Califia) wasn’t very sweet so I added a tablespoon or two of coconut sugar for a bit of extra sweetness. The glaze takes it to the next level and makes for a beautiful presentation. Sooo good! Keep the great recipes coming!
yay!! so glad to hear everyone enjoyed it Michelle!! wooo thank you so much for trying it and thank you for taking the time to leave a comment/review means so much xo!