75min 4 ppl
Vegan Bread and Butter Pudding
65 minutes
4 people
Hardover 60 min or 12+ steps
65 min · 8 steps
Hard: over 60 min or 12+ steps
620 kcalper person
Protein 7g
Carbs 82g
Fats 24g
About this dish
Stale brioche-style vegan bread soaked in a rich oat cream and coconut milk custard, spiked with vanilla, cardamom, and a generous pour of whisky-soaked sultanas, creates a pudding that rivals any traditional version.
Allergy Info
Gluten, Soya, Sulphites
Diet Info
Vegan
Ingredients
Dairy & Eggs
- Vegan buttersoftened60 g
- Oat cream200 ml
Tins & Jars
- Full-fat coconut milk400 ml
- Apricot jamfor glazing2 tbsp
Dried Goods
- Vegan brioche or thick white breadcut into 2cm slices300 g
- Sultanas120 g
- Caster sugar80 g
- Cornflour2 tbsp
- Demerara sugarfor topping1 tbsp
Spices & Seasonings
- Vanilla extract1.5 tsp
- Ground cardamom0.5 tsp
- Ground cinnamon0.5 tsp
- Ground nutmeg0.25 tsp
Oils & Condiments
- Whisky or dark rum60 ml
Utensils
- Small bowl
- Large jug
- Whisk
- Deep 20 × 20 cm baking dish
- Pastry brush
- Small saucepan
- Spoon
- Oven
Method
1
Combine the sultanas and whisky in a small bowl, cover, and set aside to soak for at least 30 minutes, or up to 2 hours, until the fruit is plump and has absorbed most of the liquid.
Approx. 30 minutes
2
Spread the vegan butter generously over one side of each bread slice.
Approx. 5 minutes
3
Whisk together the coconut milk, oat cream, caster sugar, cornflour, vanilla extract, cardamom, cinnamon, and nutmeg in a large jug until fully smooth.
Approx. 5 minutes
4
Grease a deep 20 × 20 cm baking dish with vegan butter. Arrange the bread slices butter-side up in overlapping layers, scattering the soaked sultanas between each layer and over the top.
Approx. 5 minutes
5
Pour the custard mixture evenly over the layered bread, pressing down gently with the back of a spoon so every slice is submerged. Leave to rest for 20 minutes until the bread absorbs the custard fully.
Approx. 20 minutes
6
Preheat the oven to 180°C (fan 160°C / 350°F). Scatter the demerara sugar over the top of the pudding.
Approx. 5 minutes
7
Bake for 40–45 minutes until the custard is set with only a very slight wobble in the centre and the top is deep golden and crisp.
Approx. 45 minutes
8
Warm the apricot jam with 1 teaspoon of water in a small saucepan over low heat, stirring until fluid, then brush it over the hot pudding to create a glossy glaze. Rest for 5 minutes before serving.
Approx. 5 minutes
