Vegan Bread Pudding with Butterscotch Sauce

Vegan Bread Pudding with Butterscotch Sauce

Decadent Vegan Bread Pudding is topped with a simple butterscotch sauce that melts in your mouth! This tasty dessert has a slight crispness on the top but is so soft and gooey on the inside. So easy to make with just a few ingredients and perfect for sharing with others!

5 from 6 votes

Print Recipe Pin Recipe

Bonnie - Serene Trail

Course: Breakfast, Brunch, Dessert

Cuisine: English

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings:

Calories: 374kcal

Equipment

large casserole dish (2.5 quart, 9x13, etc.)
small pan

Ingredients

Bread Pudding

6 cups dry, hard bread pieces, about 6 thick slices, (300g)
2/3 cup cane sugar, (130g)
1/4 cup flaxseed meal, (26g)
1/2 teaspoon ground cinnamon
3 cups plant milk, (710ml)
1/4 cup vegan butter, salted, (58g)
1 tablespoon vanilla extract
1/4 cup pecans, chopped, (40g)

Butterscotch Sauce

1/4 cup vegan butter, salted, (58g)
1/3 cup light brown sugar, packed, (73g)
1/4 cup plant milk, (60ml)
1/2 tablespoon vanilla extract

Instructions

For the Bread Pudding

Whisk together the cane sugar, flaxseed meal, and cinnamon in a large bowl. Warm the vegan butter and plant milk together in the microwave for 1-2 minutes. Stir them until the butter has fully melted.
Pour the butter and milk mixture, along with the vanilla extract, into the large bowl that has the cane sugar mixture. Stir this together and set it aside for 5 minutes to give the flaxseed time to thicken.
Grease a large casserole dish. Preheat the oven to 350°F (180°C). Cut half of the loaf of bread into cubes that are about 1 inch in size. Aim for 6 cups of bread pieces. Add them to the casserole dish in a single layer.
Give the milk mixture another good stir and pour it over the bread cubes. Press all of the bread down into it. Give the bread pudding about 10 minutes to absorb the liquid.
Top it with chopped pecans (optional) and bake it for 45-55 minutes. The bread pudding is done when the top has pulled away from the edges and there isn’t a pool of liquid in the center of the dish.

For the Butterscotch Sauce

Make the sauce while the bread pudding bakes. Melt the vegan butter in a small pan over medium heat. Add the brown sugar, plant milk, and vanilla.
Stir occasionally as it cooks down for 5 minutes. The sauce will bubble and foam up. Turn the heat down to medium-low and let the sauce simmer for about 15 minutes. Stir occasionally.
Remove the pan from the heat once the sauce has thickened. It will have some bubbles at first, but they will settle after a few minutes. Let it cool for 3-5 minutes because it will be hot! Pour the sauce over the freshly baked bread pudding as soon as it comes out of the oven. Enjoy this dessert warm or give it about 20 minutes to cool down and set.

Video

Notes

Bread - If your bread is not dry and hard, slice it and bake it in the oven for 10-15 minutes at 250°F to dry it out. Or leave the slices out on the counter for a few hours.

Plant Milk - Any kind works. It's okay if yours is sweetened or flavored with vanilla.

Vegan Butter - If your butter is unsalted, add 1/4 tsp salt to the flax pudding and 1/4 tsp salt to the butterscotch sauce.

Nutrition

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.