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A baking dish with dairy free bread pudding.

Dairy Free Bread Pudding

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 Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 324 kcal
Author Dairy Free for Baby

Ingredients

  • 6 cups day-old challah bread, cubed (or any dairy-free bread)
  • ½ cup raisins
  • 2 cups oat milk (preferably full fat or extra creamy)
  • ½ cup sugar
  • 2 large eggs
  • 2 tbsp melted dairy-free butter
  • 1 tsp vanilla
  • 1 tsp cinnamon

Instructions

  1. Preheat the oven to 350 degrees F. Grease an 8x8 baking dish.
  2. Add the cubed bread and raisins to the baking dish. Set aside for now.
  3. 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.
  4. 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.
  5. 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%