Vegan Bread and Butter Pudding

Vegan Bread and Butter Pudding with Raisins

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This Classic Bread and Butter Pudding is a British classic made with plant based ingredients!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: bread, cinnamon, cornflour, nutmeg, orange, sherry, soya milk, vanilla pod

Servings: people

Calories: 264.71kcal

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