Cinnamon Raisin Bread Pudding (Vegan & Gluten-Free)

 

Gluten-Free Cinnamon Raisin Bread Pudding with Vegan Vanilla Sauce being drizzled overhead

This Vegan, Gluten-Free Cinnamon Raisin Bread Pudding with Vegan Vanilla Sauce makes a delightful holiday breakfast or dessert!

Bread pudding is the perfect way to use stale bread. Our mixture of coconut milk, plant milk, flax, and sweetener makes this bake moist and deliciously cozy. 

We're using gluten-free and vegan sourdough from Bread SRSLY because it is fluffy, flavorful, and Top-9 allergen free. Gluten-free bread can often lack flavor, causing you to use extra sugars - but not this one! Naturally sweetened with organic raisins and date syrup, this cinnamon raisin bread tastes of warm cinnamon and maple. It contains no refined sugars, so this bread pudding isn't overwhelmingly sweet. Baked in a mixture of plant milks, ground flax, coconut sugar, and date syrup, this bread pudding is perfectly moist and rich with warm flavors. 

Topped with a Vegan Vanilla Sauce, this recipe creates a decadent presentation. Prep for breakfast for the week ahead, or make the night before a holiday gathering. Both vegan and gluten-free, even guests with dietary restriction will be able to partake.

 

Gluten-Free, Dairy-Free, Vegan

Make nut-free by using a gluten-free oat milk instead of nut milk and remove pecans.

Prep Time: 15 minutes
Cook Time: 45-50 minutes

 

INGREDIENTS

Gluten-Free Cinnamon Raisin Bread Pudding

(Recipe from Jasmine Comer of Lively Meals)

  • 1 loaf Cinnamon Raisin Gluten-Free Sourdough, cubed
  • 14 oz full fat coconut milk
  • 1/4 cup nut milk
  • 1/3 cup Just Date Syrup
  • 2 tbsp coconut sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 2 tbsp ground flax
  • Pinch of salt
  • 1/2 cup chopped pecans (optional)

Vegan Vanilla Sauce

(Recipe from Erin of Texan Erin)

  • 1 cup (145 grams) raw unsalted cashews, soaked
  • 1/2 cup (120 milliliters) water
  • 5 tbsp maple syrup
  • Seeds from 1/2 vanilla bean
  • 1/2 tsp vanilla extract
  • 2 tsp lemon juice (plus an additional tsp or more, if desired)
  • Salt to taste

 

DIRECTIONS

For the Vegan Vanilla Sauce

  1. Drain the cashews and place all the ingredients in a high speed blender. Process on high speed for about 40 seconds or until totally smooth and no chunks remain.
  2. Add more lemon juice, vanilla, and salt, if desired. This doesn't thicken much so it can be served immediately. Refrigerate in an airtight container for up to 3-4 days.

For the Bread Pudding

  1. Cut 1 loaf of Gluten-Free, Vegan Cinnamon Raisin bread into 1 to 2-inch cubes
  2. Preheat your oven to 350F. Lightly oil an 8x8 baking dish. In a large bowl, whisk all the ingredients except the pecans and bread. 
  3. Once the ingredients are combined, fold in the pecans (if you are using them) and the bread. place in backing dish. 
  4. Bake for 45-50 minutes. Serve with vegan vanilla sauce if desired.

 

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