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–+ servings

Vegan Eggnog Bread Pudding

A veganized version of classic bread pudding. Filled with holiday flavors of eggnog, it is custardy and delicious!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American, English
Servings 6 servings

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

Keyword bread pudding, eggnog bread pudding, vegan bread pudding
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