Vegan Apple Bread Pudding
This vegan apple bread pudding is the perfect breakfast! It is packed with fruit and whole grain and maple syrup and vanilla add a heady sweetness. Every bite is a melange of soft apples, bread soaked in a yummy custard, crunchy almonds and spicy cinnamon. You can make this pudding the night before and bake in the morning, or you can bake it the same day. The recipe can easily be adapted to a gluten-free diet by using gf bread, and it is already soy-free. If you're nut-free, skip the almonds.
Servings: 10 servings
- 6 apples (I used Granny Smith apples, but any apple you'd use to bake a pie would work. You can also use an assortment of apples.)
- 1 cup maple syrup (divided. You can use sugar, or use half sugar and half maple syrup)
- 4 tablespoons vegan butter
- ½ teaspoon salt
- 1 pound whole wheat bread (I just used sandwich bread but any whole wheat bread, including a boule or sourdough bread would be wonderful. Or, if you aren't stuck on wholegrain, use any Italian or French loaf or a vegan challah.)
- 4 cups oat milk (or any nondairy milk. Preferably use a creamy milk like oat or soy)
- 2 tablespoons chia seeds
- 2 tablespoons corn starch (or tapioca starch)
- 1 tablespoon pure vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup sliced almonds
Cut the bread into 1 inch by 2 inch pieces. Chop the apples into ½ inch pieces.
Place the chopped apples in a saucepan with ½ cup maple syrup, vegan butter, and salt.
Heat until the apples express their juices, cover and continue to cook until the apples are soft.
While the apples are cooking, preheat the oven to 375 degrees. In a large bowl, make the custard by whisking together the milk, cinnamon, nutmeg, chia seeds, corn starch, remaining ½ cup maple syrup and vanilla.
Stir half the cooked apples into the custard.
Add the chopped bread to the bowl and gently mix, taking care not to squish the bread too much.
Pour the bread and custard into a 9 X 13 inch baking dish coated with oil or cooking spray. Spread the remaining apples on top.
Cover with aluminum foil and bake 20 minutes. Then remove the aluminum foil and strew the sliced almonds on top of the pudding. Continue baking another 25 minutes until the bread is puffy and the almonds are toasty. If you wish you can start the broiler for a couple of minutes at the end to add some more crunchiness to the almonds and the bread.
Let the pudding stand at least 15 minutes before serving.
- You can serve the pudding by itself, or top with some vegan whipped cream or more maple syrup.
- You can assemble this bread pudding the previous night, cover with tinfoil and refrigerate. Bake the morning you plan to serve. You can do this up to three days ahead.
- Leftovers of the baked bread pudding will keep in the refrigerator for up to three days. Freeze in freezer-safe container for longer storage, thaw and reheat before serving.
Calories: 437kcal | Carbohydrates: 70g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 384mg | Potassium: 446mg | Fiber: 9g | Sugar: 41g | Vitamin A: 259IU | Vitamin C: 5mg | Calcium: 277mg | Iron: 3mg