Vegan Bread Pudding with Strawberry and Rhubarb
This vegan bread pudding is the perfect dessert recipe for any occasion! Made with simple, wholesome ingredients, it's easy to prepare and absolutely delicious. The dish is filled with warm, comforting flavors including cinnamon, nutmeg, and fresh fruit, and has a rich and creamy texture thanks to the use of sweetened condensed coconut milk and evaporated coconut milk. Serve it warm with some vegan ice cream and vanilla custard for the ultimate dessert experience.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 Baking dish
- 1 oven
Ingredients
- 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)
- ¼ cup unsalted vegan butter (56.7g) melted
- ½ cup raisins (80g) optional
- 2 cups fresh or frozen strawberries (300g) chopped
- ½ cup fresh or frozen rhubarb (60g) chopped
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- 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!
Notes
- 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.