This is one of the quickest and easiest dessert recipes you can find and a crowd-pleaser to boot. By using Vegan Oat Cinnamon Raisin Bread for this bread pudding recipe, you get all the flavor with a lot fewer ingredients! Many bread pudding recipes call for stale bread but that part doesn’t really matter. This recipe is a great way to make use of bread that has dried out but you can use whatever you have on hand. With some simple adaptations noted below, you can easily make a plant-based version. We tried both and they turned out great! If you like your bread pudding New Orleans style, whip up some bourbon sauce to pour over it. Honestly, though, this recipe has enough taste that you can skip the sauce.
- 4 cups Outside The Breadbox Vegan Oat Cinnamon Raisin Bread, cubed
- 2 cups milk or almond milk
- 3 eggs, beaten, or egg substitute (we used JUST Egg)
- 1/4 cup brown sugar
- optional 1/4 cup bourbon whiskey (we used one of our local favorites, Deerhammer)
- 3 Tbsp butter or butter substitute (we used Earth Balance), melted
- 1 tsp vanilla extract
- 1/2 cup butter or butter substitute
- 1 egg or egg substitute, beaten
- 1/2 cup brown sugar
- 1/4 cup bourbon whiskey
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, whisk together the eggs, milk, brown sugar, bourbon, melted butter, and vanilla extract. Let the butter cool off a bit after melting so it doesn’t cook the eggs!
- Stir the cubed bread into the mixture and let it soak until all the moisture is absorbed
- Transfer to an 8 x 8 Pyrex dish and bake for 35-45 minutes, until liquid has set and top and edges brown.
- While the bread pudding is in the oven, make your bourbon sauce. First, melt the butter and then whisk in the egg, brown sugar, and bourbon. Cook over a low heat until the mixture thickens. Careful! Do not let the sauce simmer or it will curdle.
- When the pudding is ready, cut to serve and top with bourbon sauce.