This vegan bread pudding recipe with strawberries and rhubarb is a perfect dessert for any occasion! Made with simple, wholesome ingredients, it's easy to prepare and absolutely delicious. The recipe is made with sweetened condensed coconut milk and evaporated coconut milk to add a rich, creamy texture to the dish, while the cinnamon, nutmeg, and rhubarb give it a warm, comforting flavor.
If you’re looking for a tasty, plant-based dessert option, this bread pudding is sure to satisfy your sweet tooth! It’s best served warm and simply divine alongside a scoop of vegan ice cream, vegan vanilla custard and a drizzle of salted caramel sauce.
This recipe is:
- Vegetarian & vegan
- Egg-free and dairy-free
- Made with simple ingredients that are easy to find and you won't need any egg replacer!
- Rich and creamy thanks to the use of sweetened condensed coconut milk and evaporated coconut milk
- Warm and comforting thanks so the cinnamon and nutmeg
- Just as delicious as traditional bread pudding!
- Customizable with different types of bread and fruit
- Perfect for any occasion, such as dessert after family dinner, a cozy winter night in, shared at brunch with friends, brought along to a potluck or dinner party or as a sweet treat for a special occasion like a birthday, Mother’s Day or anniversary!
- Simply the best bread pudding!
🍓 Ingredients & Notes
Here's everything you need for this recipe:
- Bread - preferably stale bread such as white bread rolls, but you can also use vegan brioche or sourdough. Cut or rip the bread into small pieces for this bread pudding recipe.
- Vegan condensed milk - I use Nature's Charm Sweetened Condensed Coconut Milk, at room temperature
- Vegan evaporated milk - I use Nature's Charm Coconut Evaporated Milk, at room temperature
- Vegan butter - Unsalted and melted
- Raisins - use seedless raisins or golden raisins
- Strawberries - fresh
- Rhubarb - chopped, fresh or frozen
- Spices - ground cinnamon and ground nutmeg
You can also add a little vanilla extract to the coconut milk for a delicious hint of vanilla!
In case you don't have everything to hand, here a few ideas and notes for possible substitutions:
- Bread - You can use any type of bread for this recipe, but for best results use bread that is slightly stale, such as day-old bread. If you don't have stale bread, you can dry out fresh bread in the oven or toaster. Gluten-free breads can also be used for a gluten-free option.
- Sweetened Condensed Coconut Milk - You can substitute this with Nature’s Charm Sweetened Condensed Oat Milk or make your own vegan condensed milk from soy milk, almond milk or your favorite plant-based milk at home.
- Evaporated Coconut Milk - You can substitute this with Nature’s Charm Evaporated Oat Milk or create your own.
- Raisins - You can use any type of dried fruit, such as cranberries, cherries, or apricots, or omit it altogether.
- Fresh or Frozen Fruit - You can use any type of fresh or frozen fruit, such as berries, peaches, or apples.
- Rhubarb - If you don't have rhubarb to hand, you can use any type of fruit that pairs well with the other ingredients, such as blueberries, or simply add more strawberries.
- Cinnamon and Nutmeg - You can use any combination of spices that you like, such as ginger, cardamom, or allspice.
Try experimenting with different ingredient substitutions to create your own unique version of this easy vegan bread pudding recipe!
Here's everything you need for this recipe:
- Large bowl
- Baking dish
🔪 Instructions (Step-by-Step)
You can make this bread pudding at home with these easy steps:
Break apart the stale bread rolls or cut into bread cubes.
Whisk Evaporated & Condensed Coconut Milk.
Pour the coconut milk mixture over the bread.
Add the remaining ingredients.
Stir to mix well, then set aside for 10 minutes and preheat oven.
Transfer to a greased oven dish.
Spread evenly, then transfer to the oven.
Remove from the oven after 35-40 minutes or when the dish is golden! Let it cool down for 5 minutes, then the dessert is ready to serve!
Head to the recipe card at the bottom of the post for the full instructions!
Useful tip: For an extra touch of sweetness, sprinkle a little brown sugar on top of the bread mixture before baking for a crunchy, caramelized topping!
❄️ How to Store Leftover Bread Pudding
Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up in the oven or microwave before serving.
You can also freeze bread pudding for up to 2-3 months by wrapping it tightly in plastic wrap and aluminum foil.
How to reheat bread pudding
To reheat bread pudding that was stored in the fridge, warm it up in the oven or microwave before serving. If reheating in the oven, preheat to 350°F (180°C) and bake for 15-20 minutes or until heated through. If reheating in the microwave, cover with a damp paper towel and heat in 30 second intervals until warmed to your liking.
To reheat frozen bread pudding, thaw it in the refrigerator overnight and bake in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
✨ Recipe Variations
If you want to shake things up, why not try taking this recipe to the next level:
- Mix up the fruit - While strawberry and rhubarb are a great choice for this recipe, you can use any fresh or frozen fruit that you have on hand. Berries, peaches, and apples all work well with bread pudding.
- Butterscotch - serve with a drizzle of Nature's Charm Butterscotch Sauce!
- Chocolate Chip Bread Pudding - for a twist on the classic recipe, add vegan chocolate chips for a decadent touch!
- Apple Cinnamon Bread Pudding - Swap the strawberry and rhubarb for apples and add a small amount of cloves or allspice for a warming, comforting flavor.
- Banana Nut Bread Pudding - Add mashed banana and chopped walnuts add extra flavor and texture to this variation.
💡 Expert Tips
Here are 3 expert tips for making the most decadent vegan bread pudding:
- Use stale bread - Stale bread works best for bread pudding because it will absorb the liquid better than fresh bread. If you don't have stale bread on hand, you can dry out fresh bread in the oven or toaster.
- Let it sit - After you mix the bread with the liquid and other ingredients, let it sit for at least 10-15 minutes to allow the bread to absorb the liquid. This will help ensure that the pudding is moist and evenly cooked.
- Serve warm - Bread pudding is best served warm, with a scoop of vegan ice cream and vegan custard. Drizzle some salted caramel sauce on top for an extra touch of sweetness!
Don't hesitate, give this dairy-free bread pudding recipe a try - it's easy to make and absolutely delicious!
❓ Frequently Asked Questions
Yes, you can freeze bread pudding. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It will keep for up to 2-3 months. To reheat, let it thaw in the refrigerator overnight, then bake in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
You can store any leftover bread pudding in an airtight container in the refrigerator for up to 3-4 days.
📌 If you love Pinterest you can pin any of the images to your boards!
📖 Recipe Card
Vegan Bread Pudding with Strawberry and Rhubarb
- 1 large mixing bowl
- 1 whisk
- 1 Baking dish
- 1 oven
- 6-8 slices bread (200-250g) preferably stale
- 1 can Nature's Charm Sweetened Condensed Coconut Milk (320ml / 10.8 fl oz)
- 1 can Nature's Charm Coconut Evaporated Milk (400ml / 13.5 fl oz)
- 1/4 cup unsalted vegan butter (56.7g) melted
- 1/2 cup raisins (80g) optional
- 2 cups fresh or frozen strawberries (300g) chopped
- 1/2 cup fresh or frozen rhubarb (60g) chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Preheat the oven to 350°F (180°C).
- Cut or rip the bread into small pieces and place it in a large mixing bowl.
- In a separate bowl, whisk together the condensed coconut milk and evaporated coconut milk.
- Pour the milk mixture over the bread, making sure all the pieces are coated.
- Add the melted vegan butter, raisins, strawberries, rhubarb, cinnamon, nutmeg, and salt to the bowl and mix well.
- Let the mixture sit for 10-15 minutes to allow the bread to absorb the liquid.
- Grease a baking dish and pour in the bread mixture.
- Add additional fresh or frozen fruit on top if desired.
- Bake for 35-40 minutes, until the pudding is golden brown and the fruit is cooked.
- Serve warm with a scoop of vegan ice cream and vegan vanilla custard and a drizzle of Nature's Charm Salted Caramel Sauce!
- Use stale bread for best results
- Let the bread sit in the liquid for at least 10-15 minutes before baking.
- Use any type of fresh or frozen fruit, such as berries, peaches, or apples
- Sweetened Condensed Coconut Milk can be substituted with Sweetened Condensed Oat Milk or homemade vegan condensed milk.
- Coconut Evaporated Milk can be substituted with Evaporated Oat Milk or made at home.
- Use any unsalted vegan butter or margarine for this recipe
- Use any type of dried fruit, such as cranberries, cherries, or apricots
- Cinnamon and nutmeg can be substituted with any combination of spices that you like, such as ginger, cardamom, or allspice.
- Best served warm with vegan ice cream, vegan vanilla custard, and a drizzle of salted caramel sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the oven or microwave before serving.
- Calorie information for reference only. Based on the ingredients and serving size, each portion of the Vegan Bread and Butter Pudding with Rhubarb recipe is approximately 380 calories. However, the calorie count may vary depending on the specific ingredients and brands used.
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