This authentic Jamaican Vegan Bread Pudding is full of flavor, perfectly sweet, and the most deliciously soft and tender bread pieces mixed with a vegan custard.
One of my favorite things to do is veganize my mom’s recipes. She’s always been an inspiration to me in the kitchen and her food growing up tasted like a 5-course meals every night even when we didn’t have much. Today, I’m sharing her authentic vegan Jamaican bread pudding.
Bread pudding is a classic dessert that is very popular in many cultures, including Jamaica. It’s typically made with stale bread and then cream and eggs form a custard like mixture. It can be sweet or savory, though often sweet.
For this recipe, I decided to pair it with our homemade vegan brioche loaves that we made and let stale out overnight; however, you can use your favorite vegan bread.
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Frequently Asked Questions:
Can you make this a Top 9 Allergen Free Vegan Bread Pudding?
We do not currently have a gluten free dough recipe to recommend, although we are working to create one. You can try this recipe with vegan gluten bread of your choice.
For the remaining ingredients, yes you can.
Omit the nuts, use a safe non-dairy milk, replace the coconut milk with a thicker non-dairy milk like an extra creamy oat milk, and use a safe egg replacement of your choice.
Nothing else included in the recipe contains a Top 9 allergen.
Can I prep vegan Jamaican bread pudding ahead of time?
For best results, this is great eating the same day it’s made; however, you can store this, covered, in the fridge for 3-4 days as well. Reheat in the oven or microwave until desired temp.
What other vegan Jamaican recipes can I make?
If you love Jamaican recipes as much as I do, then you will love these other recipes. Here’s some of our favorites:
- Vegan Beef Patties
- Authentic Jamaican Jerk Tofu
- Vegan Jamaican Rice and Peas
- Vegan Jerk Tofu Rice Bowls
Authentic Vegan Jamaican Bread Pudding
Ingredients
- 16 oz vegan bread loaf* At least one day old, cut into 1-inch cubes (vegan versions of french bread, rolls, brioche, challah, muffins, etc will all work)
- ¾ cup liquid vegan egg (we used Just Egg)
- 14 oz full fat coconut milk
- 1 ¼ cups unflavored dairy free milk
- 1 cup brown sugar
- 2 tablespoon vanilla extract
- 1 ½ teaspoon ground cinnamon
- ¾ tsp ground nutmeg, divided
- ¼ teaspoon ground allspice
- 1 teaspoon salt, divided
- ½ cup raisins*, optional
- ¼ cup white rum, optional (Jamaican rum preferred)
- 1 tablespoon coarse sugar, for topping, optional
- ⅓ cup toasted pecans, coarsely chopped, optional
Vegan Vanilla Maple Glaze
- 1 cup powdered sugar, sifted
- 1 tablespoon maple syrup
- 2-3 tablespoon non dairy milk
- ½ tsp vanilla extract
- ⅛ teaspoon salt, optional
Optional
Instructions
- Preheat the oven to 350° and lightly oil a 9 x 9 inch or 2 ½ quart baking dish.
- Add your chopped bread pieces into a large bowl and set aside.
- Into a blender add in liquid vegan egg, coconut milk, dairy free milk, brown sugar, vanilla, cinnamon, ½ teaspoon of the nutmeg, allspice and salt. Blitz on medium until mixture is well combined (Do not blend until ingredients are warm)
- Pour blender mixture in a medium sauce pan over medium heat. Stir consistently with a spatula or whisk to keep custard from curdling or burning. The mixture should begin to thicken and be ready in about 8-10 mins. If custard coats the spatula, it’s ready. Remove from heat.
- Stir in raisins and rum, if using, and pour the mixture over the bread pieces. Stir with a spatula to get everything coated. Let sit for 30 minutes to soak in the custard, stirring after 15 minutes.
- Spread the bread mixture into the prepared baking pan, pressing the cubes into the dish and distributing evenly. Sprinkle the top with coarse sugar. *If using pecans, spread ½ the bread mixture and ½ the pecans. Then the rest of the bread mixture and pecans on top.
- Bake 35-45 minutes, or until the bread is crisp and beginning to turn golden brown. A toothpick inserted into the middle should come out mostly clean or just a little moist.
- While bread pudding is baking, In a bowl, whisk together glaze ingredients until combined.
- Remove the bread pudding from the oven and allow it to cool for 10-15 minutes. Top with the rest of ¼ teaspoon nutmeg.
- You can top with optional sauce, powdered sugar, homemade vegan caramel and/or dairy free ice cream. Serve warm or allow it to cool and set completely before serving.
Priya
Can’t wait to try it! Can I assemble this the night before and bake in the morning? Love your recipes!!!
LarishaBernard
Yes you can
Caribe
Hi thanks for sharing, will sliced whole wheat bread work? Thanks!
LarishaBernard
yes it will affect the taste some
Diana
This looks amazing. I’m not totally sure that I understand the directions in step 3 though. “Do not blend until ingredients are warm”. Do you mean that the ingredients should be warm before you start blending them? Or do you mean that blending will warm the ingredients, so stop blending before that happens?
I really want to try this. It gives me an excuse to buy just egg.
LarishaBernard
Hi! Sorry for any confusion. Just meaning stop blending before it gets warm (you don’t want to start cooking the “egg”)
Linda M
This was soooo good! Made it for a Mother’s Day brunch. Everyone loved it!!
LarishaBernard
So happy to hear that it was a hit!
Joanne Annese
WOW 😳
LarishaBernard
Thanks!