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Giving is always in season. Make someone's day
with a little bunny love.

Bread Pudding

Such a devilishly delicious bread pudding recipe you'll want to make it all-year long.

Bread pudding is a weakness of mine, and because it's so easy to make it's a temptation all year long. But I hold off in order to keep this treat special. Which means I'm particularly happy to see Easter roll around!

For a gluten-free version of this bread pudding, simply substitute regular white bread for your favourite plain, gluten-free variety. I have made this dairy-free, and it's also suitable for ovo-lacto vegetarians.

For a seriously decadent treat, I love to serve this with a drizzle of my Vegan Salted Caramel Sauce.



(Makes 9 servings)

  • 4 large eggs, lightly beaten

  • 1/2 cup demerara sugar (or brown sugar)

  • 1/4 teaspoon salt

  • 1 teaspoon pure vanilla extract

  • 2, 1/2 cups plant-based milk, warmed to ~ 110F / 43C

  • 8 slices white bread, crusts removed

  • 1/2 cup raisins

  • pinch fresh ground nutmeg



Preheat oven to 325°F / 160°C then spray an 8-inch x 8-inch casserole dish with calorie-free cooking spray. You will also need a second, larger casserole dish that will fit the smaller dish, along with about an inch of hot water. Set aside.

In a medium bowl, add the eggs, sugar, salt, and vanilla, then whisk together. Slowly add the warm milk as you whisk. Set aside.

After removing the crusts from he bread slices (optional), cut the bread diagonally into triangles and arrange into two layers in the smaller casserole dish. Sprinkle the raisins between the layers of bread, and across the top.

Pour the egg and milk mixture over the bread and raisins.

Place the smaller casserole dish inside the larger one and add about an inch of boiling water into the larger dish to create a bain-marie. Carefully transfer the dishes into the oven and bake for 45 to 50 minutes. Once a skewer or knife inserted into the centre comes out clean, it is ready.

Remove the dishes from the oven and lift the smaller casserole dish out of the larger one. Allow the bread pudding to cool for about 15 minutes before cutting and serving it warm, or allow it to cool completely to room temperature.


Nutritional Information Per Serving:

total calories = 178 | total fat = 4.62g | saturated fat = 1.07g | cholesterol = 86.67mg | sodium = 286.22mg | net carbohydrates = 27.82g | dietary fibre = 0.78g | sugars = 13.16g | protein = 7g

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