Cinnamon Raisin Vegan Bread Pudding (Oil-Free, Sprouted)

Bread Pudding is classic go-to recipe for a hearty brunch or impressive dessert.  This healthy, plant-based version starts with Sprouted Bread, packing nutritious whole grain fiber and protein.  A dairy-free, egg-free vegan custard sauce is made following the same ratio of a traditional recipe.  Enjoy this with Vanilla Chia Crème or roasted grapes for the ultimate, guilt-free breakfast.

MEDIUM      Servings: 6   Ready In: 75 minutes

Cinnamon Raisin Vegan Bread Pudding - Healthy, Plant-Based, Oil-Free, Sprouted Whole Grain Breakfast Brunch Recipe

Cinnamon Raisin Vegan Bread Pudding - Healthy, Plant-Based, Oil-Free, Sprouted Whole Grain Breakfast Brunch Recipe

Chef's Dairy-Free Tip: This recipe for Vegan Custard follows a classic fat: milk: egg ratio of a traditional egg and dairy custard.  Plant-based cashews, almond milk, and flax provide healthy substitutes

Chef's Dairy-Free Tip: This recipe for Vegan Custard follows a classic fat: milk: egg ratio of a traditional egg and dairy custard.  Plant-based cashews, almond milk, and flax provide healthy substitutes

Chef's Healthy Tip:  Sprouted Cinnamon Raisin Bread provides delicious flavor for this oil-free, no sugar added vegan recipe.  It also packs plant-based protein and extra fiber

Chef's Healthy Tip:  Sprouted Cinnamon Raisin Bread provides delicious flavor for this oil-free, no sugar added vegan recipe.  It also packs plant-based protein and extra fiber

Chef's Baking Tip:  You can assemble this bread pudding the day before a brunch.  Simply bake in the oven about an hour before you want to serve.  This will make the ultimate, plant-based vegan brunch dish

Chef's Baking Tip:  You can assemble this bread pudding the day before a brunch.  Simply bake in the oven about an hour before you want to serve.  This will make the ultimate, plant-based vegan brunch dish

Chef's Healthy Tip: For a fancy presentation, portion and bake this vegan bread pudding in individual ramekins. Top with toasted pecans or Pomegranate Arils for healthy, plant-based flavor

Chef's Healthy Tip: For a fancy presentation, portion and bake this vegan bread pudding in individual ramekins. Top with toasted pecans or Pomegranate Arils for healthy, plant-based flavor

Ingredients

2 Tbs raw cashews, soaked overnight
1/2 loaf Sprouted Cinnamon Raisin Bread (like Ezekial brand), or 6 cups bread cubes
3 cups unsweetened almond milk
3 Tbs ground flax meal
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
2 Tbs raisins


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Procedure

Gather ingredients. Preheat oven to 350F

Soak cashews for at least 4 hours, or overnight, to soften.

To toast the bread: Cut bread into bite-sized cubes. Spread into a single layer on a baking sheet and toast at 350F for 10-12 minutes, until dry and crunchy. Or, if you plan ahead, leave the bread on the counter overnight to get stale.

To make the Vegan Custard: Drain the soaking cashews and place in a microwave-safe container.  Add the almond milk, flax, cinnamon, vanilla, and salt.  Microwave 1 - 1:30 minutes, just until steaming and cinnamon is aromatic.  Pour the almond milk mixture into a blender and puree until smooth. This might take a couple of minutes, depending on how soft your cashews are.

To make and bake the Cinnamon Raisin Bread Pudding:  Combine the toasted bread with the Vegan Custard and the raisins. Mix well.  Pour the bread pudding into a 9x9 inch baking dish.

Cover and bake at 350F for 30 minutes.  Remove the cover after 30 minutes and bake another 20-25 minutes.  When bread pudding is golden brown, remove from the oven. Let rest at least 10 minutes before slicing.

Chef's Tips:  This recipe for Vegan Custard follows a classic fat: milk: egg ratio of a traditional egg and dairy custard.  Use it as a plant-based substitute in any recipe calling for custard.  Just omit the cinnamon if you need it for a savory dish.  For a fancy presentation, portion and bake this bread pudding in individual ramekins.  Top with toasted pecans or Pomegranate Arils.

Yield: 9 x 9 pan


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/6 of a recipe (6.7 ounces).

Calories 198.51
Calories From Fat (18%) 34.77
% Daily Value
Total Fat 4.14g 6%
Saturated Fat 0.34g 2%
Cholesterol 0mg 0%
Sodium 297.54mg 12%
Potassium 368.51mg 11%
Total Carbohydrates 35.61g 12%
Fiber 5.31g 21%
Sugar 8.64g
Protein 6.71g 13%
Calcium 0.21mg <1%
Iron 121.88mg 677%
Vitamin A 1.28IU <1%
Vitamin C 0.07mg <1%


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