Chef Joey's Vegan Bread Pudding

Recipe by Chef Joey Z.
READY IN: 1hr 10mins
SERVES: 8-10




  • Preheat your oven to 350'F.
  • Put the margarine in a bowl big enough to accommodate 2 cups of milk.
  • Put the sugar, cinnamon and salt into another bowl and mix well.
  • Put the milk in a saucepan and heat until just before the boiling point.
  • Pour the heated milk into the bowl with the margarine in it. Mix until the margarine is completely melted.
  • In a 9x13" oven safe dish add the bread and raisins.
  • Mix the egg replacer with water. I use 1 1/2 teaspoons of egg replacer and two tablespoons of warm water. Stir to incorporate.
  • Gradually add the egg replacer to the milk mixture.
  • Add in the cinnamon, sugar and salt mixture into the milk mixture. Mix this well.
  • Pour the milk mixture over the bread and raisins and carefully move the bread around so that ll the pieces are soaked in the milk.
  • Put the dish with the prepared bread pudding into a larger dish and put it into the preheated oven.
  • Pour the hot water into the outer dish being careful not to get any in the pudding dish.
  • Bake for 40-45 minutes.
  • The custard should be creamy. Remember you didn't use eggs here so it won't be set exactly the same. As it cools it will firm up a bit.
  • Serve either warm or cold, plain or with your favourite sauce.
  • Bon Appetit.


@Chef Joey Z.
“This pudding is delicious and not overly sweet. I used part of a spelt baguette cut up into cubes for this. It was good and stale which your bread should be for this sort of recipe. I topped it off with my Vegan Vanilla Sauce”