Vegan PB&J Bread Pudding
Print Recipe
4.67 from 3 votes

Vegan PB&J Bread Pudding

A warm, gooey, delicious vegan PB & J Bread Pudding made with wholegrain bread and smothered with a fruit compote, a peanut-butter concoction, and a warm vanilla custard.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Breakfast
Servings: 3 -4 servings
Author: Vaishali ยท Holy Cow! Vegan Recipes


  • 9 slices of whole-wheat or other wholegrain bread
  • 1 cup frozen berries (use one kind or a mix like I did. Mine had raspberries, strawberries, blueberries and blackberries)
  • 4 tbsp maple syrup
  • Zest of 1 lemon
  • 1/2 cup peanut butter + 3/4 cup almond or cashew milk blended until smooth
  • 1 cup almond or cashew milk
  • 1 tbsp cornstarch
  • 2 tsp pure vanilla extract or 1 vanilla bean. If using a bean split it through the middle and carefully, with the tip of a knife, scrape out all the seeds
  • Vegan butter or margarine for buttering the bread
  • 1 cup fresh berries sliced if using strawberries


  • Preheat the oven to 350 degrees F.
  • Lightly butter all the slices of bread
  • Make the fruit compote by placing the berries, lemon zest and 2 tbsp of maple syrup in a small saucepan. Bring to a boil and continue to cook over medium-low heat until the compote has thickened to a spreadable consistency and doesn't look watery. Set aside.
  • Make the custard by placing the nondairy milk in a saucepan with the vanilla and the cornstarch. Whisk them together really well so there are no lumps, then turn on the heat to medium-low. Stir frequently with a whisk and turn off as soon as the mixture starts to boil and thickens.
  • I used a baking pan that measured 8 X 6 inches and was about 4 inches deep to make this pudding. If your baking dish is a slightly different size, cut your bread to make it fit.
  • Spray the baking dish with some oil. Place one layer of bread at the bottom of the dish, then spread on the berry compote.
  • Add one more layer of bread, and pour on the peanut butter mixture. Make sure it coats the bread evenly.
  • Add the last layer of bread, and then pour on the vanilla custard. Wait about 10-15 minutes for the custard to seep into the pudding.
  • Place the baking dish in the oven and bake 20 minutes.
  • Remove the pudding from the oven, scatter on the fresh berries, return to the oven, and bake for another five minutes.
  • Remove from the oven and serve hot.