Name: Golden Vanilla Bread Pudding
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 5 cups cubed day-old bread (French or brioche preferred); 2 cups unsweetened almond milk (or any milk of choice); 1/2 cup pure maple syrup; 2 tablespoons coconut oil or butter, melted; 2 teaspoons pure vanilla extract; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/4 cup raisins (optional); 1 tablespoon cornstarch or arrowroot powder; Powdered sugar or whipped cream for topping (optional)

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A warm, nostalgic treat that brings comfort in every bite, this golden vanilla bread pudding is a soft and cozy dessert layered with the flavor of maple, vanilla, and cinnamon. I love how the custard soaks into the bread, creating a tender, golden pudding that’s naturally sweetened and irresistibly homey. Whether it’s for a relaxed Sunday afternoon or a special holiday meal, this vegan-friendly dessert always feels like a hug in a bowl.

Golden Vanilla Bread Pudding

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

5 cups cubed day-old bread (French or brioche preferred)

2 cups unsweetened almond milk (or any milk of choice)

½ cup pure maple syrup

2 tablespoons coconut oil or butter, melted

2 teaspoons pure vanilla extract

½ teaspoon cinnamon

¼ teaspoon salt

¼ cup raisins (optional)

1 tablespoon cornstarch or arrowroot powder

Powdered sugar or whipped cream for topping (optional)

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing an 8-inch square baking dish.

I place the cubed bread into a large mixing bowl.

In a separate bowl, I whisk together the almond milk, maple syrup, melted coconut oil, vanilla, cinnamon, salt, and cornstarch until smooth.

I pour this mixture over the bread, gently stirring to make sure every piece is soaked. Then I let it sit for 10 minutes so the bread can absorb the custard.

If I’m using raisins, I fold them in at this stage.

I transfer everything into the prepared baking dish, smoothing out the top.

I bake it for 40 to 45 minutes, until it’s set in the center and beautifully golden brown.

After baking, I let it cool for 10 minutes before serving, adding powdered sugar or whipped cream if I feel like an extra touch.

Servings and timing

This recipe makes 6 servings.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Calories per serving: 210 kcal

Variations

I sometimes switch the bread for cinnamon raisin or challah for extra flavor.

For a richer version, I use canned coconut milk instead of almond milk.

Instead of raisins, I mix in chopped dried figs, cranberries, or even dark chocolate chips.

To make it nut-free, I simply use oat or soy milk.

A dash of nutmeg or cardamom can add another layer of warmth.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm slices in the oven at 300°F (150°C) for about 10 minutes or microwave individual portions for 30–40 seconds. If it looks dry, I drizzle a little extra milk on top before reheating.

FAQs

How do I know when bread pudding is fully baked?

I check the center with a knife or spoon—it should feel set and not overly jiggly. The top will be golden, and the edges may be slightly crisp.

Can I use fresh bread instead of day-old bread?

Yes, but I find the texture is better with day-old bread. If I’m using fresh bread, I toast it lightly in the oven for about 10 minutes first.

Can I make this gluten-free?

Absolutely. I use a sturdy gluten-free bread that holds up to soaking—something like a gluten-free brioche or sandwich bread works well.

Is this bread pudding freezer-friendly?

Yes. I wrap individual portions and freeze them for up to a month. I reheat in the oven straight from frozen or thaw overnight before microwaving.

What can I use instead of maple syrup?

If I’m out of maple syrup, I substitute with agave nectar, brown rice syrup, or even a mix of brown sugar and a bit more liquid like almond milk.

Conclusion

This golden vanilla bread pudding is everything I crave in a comforting dessert—easy to make, endlessly adaptable, and full of nostalgic flavors. Whether I’m making it for guests or just for myself on a slow weekend, it always brings warmth and a little sweetness to the table.

Recipe:

Golden Vanilla Bread Pudding

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Author: Cheryl
Total Time: 55 minutes
Yield: 6 servings
Diet: Vegan

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Description

A cozy and comforting vegan-friendly dessert, this Golden Vanilla Bread Pudding features soft, custardy bread soaked in a warm vanilla-maple mixture with hints of cinnamon. Naturally sweetened and customizable, it's perfect for any occasion.

Instructions

Preheat the oven to 350°F (175°C) and lightly grease an 8-inch square baking dish.
Place the cubed bread into a large mixing bowl.
In a separate bowl, whisk together the almond milk, maple syrup, melted coconut oil, vanilla, cinnamon, salt, and cornstarch until smooth.
Pour the custard mixture over the bread, gently stirring to ensure all pieces are coated. Let sit for 10 minutes.
Fold in the raisins, if using.
Transfer the mixture into the prepared baking dish and smooth out the top.
Bake for 40–45 minutes, until set in the center and golden brown on top.
Let cool for 10 minutes before serving. Top with powdered sugar or whipped cream, if desired.