Authentic Vegan Jamaican Bread Pudding
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.
Servings: 8 servings
Calories: 787kcal
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.
Notes
*We used our homemade vegan brioche for the bread - made the day before and then allowed to stale out
*We like to let the raisins soak in the rum for 1-2 hours ahead of time
*Nutrition values are only an estimate and may change depending on products used.
Nutrition
Serving: 1cup | Calories: 787kcal | Carbohydrates: 123g | Protein: 14g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 2g | Sodium: 834mg | Potassium: 413mg | Fiber: 4g | Sugar: 55g | Vitamin A: 704IU | Vitamin C: 7mg | Calcium: 117mg | Iron: 7mg