Vegan Bread and Butter Pudding
For many people across the UK this rib-sticking pudding is incredibly nostalgic. For a taste of my childhood try my classic bread and butter pudding made vegan.
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A childhood favourite
To many people outside of the UK “bread and butter pudding” doesn’t sound all that appetising, neither does the list of ingredients. Bread, butter, milk, maybe eggs, fruit and spices depending on the recipe. Its clear that this is a recipe born out of harder times. It started as a way to use up hunks of stale bread and over the years has developed in to something more decadent.
When I was a child I loved spreading thick globs of butter on either side of the bread; always from a white sliced loaf, cut into triangles. You would get covered in the process as both sides became slippery with the butter.
I’d carefully arrange each slice so that they overlapped slightly, the point end of the slice sticking out of the dish. Then I’d carefully pour over the milk and egg mixture before topping with some sugar and baking in the oven.
We didn’t often use dried fruits – I think I had a slight aversion to raisins – but we would sometimes chuck in chocolate chips found at the back of our baking cupboard. These days I’m more at ease with the idea of using raisins and sultanas which help to sweeten up the dish.
Reinvented for modern tastes
Its rare these days that you will find us buying a loaf of ready sliced bread. While I don’t go so far as Nigel Slater does and use sourdough, I do make my bread and butter pudding with a white loaf bought from the bakers up the road.
Rather than triangular slices I tear off chunks and add the non-dairy butter to the bread once its already in the oven dish. Or perhaps it’s more accurate to say I just place dollops around the slices.
This pudding is often made when its cold out and I’m desperate for something warm and filling for pudding. I don’t have time to be carefully buttering slices of bread.
In goes the dried fruit and I pour over a rich custard mix. I’ll always use a vegan cream if I can. This pudding is so moist and sticky there’s no need to serve with custard or extra cream. Vanilla also goes into the custard, as does nutmeg. These add another dimension to the dish which my childhood favourite never had.
Sometimes I will even add a splash of booze! Especially if its nearing Christmas.
Last but not least comes the brown sugar sprinkled on top. I love the caramelised, crisp top this creates. Its the perfect contrast to the sponge like bread, soaked in custard underneath.
Making it vegan
I’ve already mentioned non-dairy butter and vegan custard but what does this actually look like in practice? I tend to avoid spreadable non-dairy butter and use blocks like Naturli or Flora+ instead. I just think they have a better flavour.
The custard is made using
- Vegan butter
- Dairy-free milk
- Dairy-free cream
- Cornflour
- Vanilla pod
- Nutmeg
- Sherry (optional but delicious!)
It is just as thick and creamy as you’d get in the traditional recipe but better for you and the environment! Plus you can confidently say that no animals were harmed in the making of your dessert!
If you want to find out more about vegan baking, check out my big vegan baking guide.
The recipe
Each mouthful is full of nostalgia. I wouldn’t have vegan bread and butter pudding any other way!
Vegan Bread and Butter Pudding
Ingredients
- 500 ml soya milk
- 1 tbsp cornflour
- 2 tbsp caster sugar
- 100 ml dairy-free cream
- 75 ml sherry optional
- 1 vanilla pod
- 1 tbsp orange zest
- 1 pinch nutmeg
- 1 pinch cinnamon
- 8 slices white bread
- 100 g non-dairy butter
- 75 g sultanas
- 1 tbsp demerara sugar
Instructions
- Preheat the oven to 180°C / 350°F / Gas Mark 4.
- First turn the cornflour into a paste by mixing with a splash of soya milk.
- Next, pour the remaining soy milk, dairy-free cream, sherry, sugar, vanilla pod, orange zest and spices into a sauce pan and place over a low heat.
- Stir in the cornflour paste and stir until it just comes up to a simmer before taking off the heat.
- Tear the bread into pieces and lay in a greased baking dish.
- Add chunks of the butter in between and on top of the bread, and sprinkle over the sultanas and raisins.
- Pour over the custard then sprinkle with the demerara sugar.
- Place the baking dish in side a larger dish or tin and fill it half way with boiling water (this is called a bain-marie).
- Bake in the centre of the oven for 30 minutes or until the dish is wobbly but crisp on top.
Notes
Feeling boozy?
The alcohol in this recipe is optional but if you do choose to add it in, you can use any alcohol you like. Rum, amaretto and brandy all work well!Add some colour
If you like your custard yellow, then feel free to add some food colouring. Because there are no egg yolks to give it that vibrant hue it can otherwise look a little pale.Nutrition
More classic British puddings
More dessert recipes
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Oooo I've never had bread and butter pudding. Haha! I'll have to try this. *Book-marked*
I ALWAYS make bread and butter pudding when I need a quick dessert for my friends, and it's surprising how many people don't know how to make it. Thanks for this recipe, I shall point it out to my friends next time 🙂
Glad you like it!!! To make it that little bit extra indulgent you can add cream instead of milk, and making it with brioche is supper yummy too!Unfortunately I never have brioche or cream in my cupboards at uni :(Ps. I added chocolate on top of my leftovers tonight…raspberry and chocolate is SUCH a good combination 😀