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–+ servings
Recipe

Vegan Blueberry Bread Pudding

5 from 1 vote
Author: Thomas Pagot
This vegan blueberry bread pudding is packed with juicy blueberries and infused with vanilla and lemon zest. It's incredibly tender on the inside and crispy on top! Serve it for breakfast with yogurt or with a scoop of vanilla ice cream for dessert!
Prep Time : 15 minutes
Cook Time : 45 minutes
Total Time : 1 hour
Servings 6 servings (or 4 large ones)

Ingredients
 

  • 9.5 ounces bread (French baguette, rustic bread, or banh mi)
  • 13.5 ounces full-fat coconut milk
  • 1/2 cup unsweetened plant-based milk
  • 1/4 cup granulated white sugar
  • 2 tbsp oil
  • 1 tsp vanilla extract
  • 2 tsp finely chopped lemon zest
  • 1 cup fresh blueberries
  • 3 tbsp melted butter for brushing

Instructions
 

  • Preheat the oven to 350 °F (175°C).
  • Dice the bread. Start by slicing your bread into 1-inch (2.5 cm) cubes. Transfer to a large mixing bowl and set aside.
  • Prepare the batter. Add the coconut milk, plant-based milk, sugar, oil, vanilla extract, and lemon zest to a medium-sized mixing bowl. Whisk until everything is combined.
  • Pour over the bread. Pour the batter into the bowl containing the diced bread and use your hands to toss the bread evenly.
  • Allow it to rest. Next, let the mixture rest for about 15 minutes. This will allow the bread to soak up the flavors and richness of the batter.
  • Add the blueberries. Add the blueberries to the bowl and gently incorporate them into the bread mixture. Try not to mash the blueberries or the bread.
  • Transfer to a baking pan. Lightly grease a baking dish with butter. Transfer the bread mixture to the prepared dish and spread it into an even layer. At this point, you can top with more blueberries for decoration.
  • Brush with butter. Melt the butter over low heat. Once melted, use a pastry brush to brush the top of the pudding with the melted butter.
  • Bake. Finally, pop into the oven and bake for about 45 minutes or until the top is golden brown and crispy!
  • You can store this pudding in the refrigerator for up to 4 days. Just keep in mind that it tastes better warm, so I suggest reheating before enjoying.

Notes

Cut the bread into even pieces.

Try to chop the bread into even pieces of about 1 inch (2.5 cm). This will help all the pieces absorb a similar amount of liquid, giving your pudding a more even consistency.

Adjust the ratio of bread to batter.

Because there are so many different types of bread, this recipe is not an exact science, and you might have to adjust it very slightly. Worry not, though, I'll explain to you exactly how to do that.
After letting the bread soak for 10-15 minutes, check how much liquid is left in the bottom of the bowl. In the best-case scenario, there should be about 1/4 cup to 1/3 cup of liquid remaining (which you will also add to the baking pan). If there is more liquid than that, I recommend adding a few more cubes of bread.

Allow the bread to soak up the batter.

It's important to let the bread rest for at least 15 minutes before baking. Doing this allows the bread to absorb the liquid, resulting in a better taste and texture.