Bread pudding

pudding

Back

Difficulty

Beginner

Cooktime

1hr 20min

A classic, custardy bread pudding with dark chocolate and cinnamon.

About this recipe

Make this classic plant-based bread pudding to transform day-old bread into a decadent dessert (or breakfast!) Unlike many vegan bread puddings that rely on cornstarch or ground flax, Just Egg is used for the protein-rich custard base – delivering the same custardy magic as chicken eggs, but even better.

This version incorporates rich dark chocolate, warm cinnamon and a generous splash of vanilla, but you can swap in dried fruit, nuts or a sprinkle of orange zest to make it your own. Just keep in mind: bread pudding is a classic for a reason – it’s most delicious in its simplicity.

The recipe is endlessly customizable – try it with croissants, challah or your favorite gluten-free bread. Easy yet impressive, this crowd-pleasing dessert is perfect for any holiday gathering. For a savory spin, check out our breakfast strata recipe. Find more plant-based holiday classics in our free recipe collection.

Serves 12

1 lb. sturdy bread, torn or chopped into 1 ½ to 2-inch pieces (8 heaping cups or about 1 whole standard French loaf)
2 tablespoons plant-based butter or refined coconut oil, melted (optional)
2 cups Just Egg (one 16 oz. carton)
3 cups non-dairy milk (macadamia milk is delicious here)
¾ cup organic white sugar
2 oz. finely chopped dark chocolate
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
½ teaspoon salt
Maple syrup, plant-based butter and powdered sugar (for serving)

Equipment

3- to 4-quart baking dish

01 / 05

Prepare the baking dish

dish

Grease a 9x13-inch baking pan (see note) or 3- to 4-quart casserole dish generously with coconut oil or plant-based butter.

Note: Halve this recipe to cook in an 8x8-inch pan, pie pan or loaf pan.

02 / 05

Add the bread and chocolate

chocolate

Make the bread cubes and transfer them to the baking dish. Drizzle with the 2 tablespoons of melted butter or coconut oil and stir to coat. Spread the bread cubes out evenly in the dish. Sprinkle the chopped chocolate over the bread cubes.

03 / 05

Add the custard

custard

In a large mixing bowl, whisk together the Just Egg, milk, sugar, cinnamon and vanilla. Pour the mixture evenly over the bread. Use a spatula or fork to help submerge all the bread in the mixture.

04 / 05

Soak for an hour

hour

Cover the baking dish and let it sit for 1 hour to let the bread soak up the custard.

05 / 05

Bake

When ready to bake, preheat oven to 350°F. Once the oven is hot, give the bread cubes one more press into the egg mixture, then transfer to the oven. Bake for 50 to 60 minutes, until golden-brown on top. There can still be a little liquid in the middle – it will set as it cools.

Serve with plant-based butter and maple syrup, or a simple dusting of powdered sugar.