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Vegan PB&J Bread Pudding
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5 from 8 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
Cuisine: American, Can be Gluten-Free
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan PBJ Pudding
Servings: 6 servings
Calories: 332kcal


  • 9 slices whole wheat bread (or other wholegrain bread or gluten-free bread)
  • 1 cup frozen berries (use one kind or a mix, like I did. Mine had raspberries, strawberries, blueberries and blackberries)
  • 4 tablespoon maple syrup
  • Zest of 1 lemon
  • ½ cup peanut butter
  • cup nondairy milk
  • 1 tablespoon cornstarch
  • 2 teaspoon pure vanilla extract (or a vanilla bean. Split the bean through the middle and carefully, with the tip of a knife, scrape out all the seeds)
  • Vegan butter (for buttering bread)
  • 1 cup fresh berries sliced if using strawberries


  • Blend peanut butter with ¾ cup of the milk and set aside.
  • 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 tablespoon 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. Stir in the remaining 2 tablespoon maple syrup.
  • 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.


Calories: 332kcal | Carbohydrates: 41g | Protein: 13g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Potassium: 401mg | Fiber: 6g | Sugar: 19g | Vitamin A: 296IU | Vitamin C: 6mg | Calcium: 169mg | Iron: 2mg