This dairy free bread pudding is a great way to use up leftover bread in a perfectly sweet dessert.
Course
Dessert
Cuisine
American
Keyword
dairy free bread pudding
Prep Time15minutes
Cook Time45minutes
Total Time1hour
Servings6servings
Calories324kcal
AuthorDairy Free for Baby
Ingredients
6cupsday-old challah bread, cubed(or any dairy-free bread)
½cupraisins
2cupsoat milk(preferably full fat or extra creamy)
½cupsugar
2large eggs
2tbspmelted dairy-free butter
1tspvanilla
1tspcinnamon
Instructions
Preheat the oven to 350 degrees F. Grease an 8x8 baking dish.
Add the cubed bread and raisins to the baking dish. Set aside for now.
In a large bowl, whisk together the oat milk, sugar, eggs, melted dairy-free butter, vanilla, and cinnamon. Pour the milk mixture over the bread in the baking dish, carefully pouring over all sections. Press the bread down a little bit with a fork to ensure all pieces are coated.
Bake in the oven at 350 degrees F, uncovered, for 40-45 minutes. When done, the top will be golden brown, the filling will be cooked through, and the bread pudding will spring back a little bit when pressed down.
Let cool for 15 minutes in the pan, and enjoy slightly warm.
Recipe Notes
Nutrition analysis (approximate per serving): 324 calories, 10 g fat, 3 g saturated fat, 155 mg sodium, 50.5 g carbohydrate, 2.5 g fiber, 31 g sugar, 6.5 g protein, Vitamin D: 9%, Calcium: 12%, Iron: 10%, Potassium: 6%