Bread and butter pudding

Vegan Bread and Butter Pudding

Winter is almost upon us in Australia and when it gets cold my body tells me carbohydrates are the only way to go. Who am I to say no? This recipe is an old time favourite that my Mum used to cook for us when we were teeny tiny. I have modified her recipe just slightly to make it completely vegan but the majority of the recipe is all her doing. The smell of cinnamon, sultanas and baking bread take me back to when I was a little girl and I would hang around in the kitchen waiting to hear the clatter of plates, knowing that the pudding was almost about to be served. My Mum’s (now not so) secret signature on this dish is the thick lashings of apricot jam she spreads on just before the pudding finishes cooking. It packs an extra punch of sweetness and gives the pudding a mouth-watering shiny glaze.

This guy is best served warm on its own or with a little dairy-free milk drizzled over the top. I  also like to eat the pudding cold, out the dish the next day, standing at the kitchen bench in my underwear, I mean fully clothed.

Vegan Bread and Butter Pudding

This recipe is my contribution to Virtual Vegan Potluck May 2013.

What goes in:

2 tablespoons chia seeds (these replace the eggs that are normally used. If you are not vegan you can replace this ingredient with 2 eggs)
6-8 slices of bread
2-3 tablespoons of dairy free margarine (we like Nuttelex)
500-750ml of dairy free milk (we like Bonsoy)
4 tablespoons of raw sugar
1/4 cup of sultanas or currants
Apricot jam
1 vanilla bean pod (optional)

The doing:

Lightly grease an oven proof dish.

Place the chia seeds into a small bowl and add 6 tablespoons of water. Allow to sit for 15 minutes.

Cut the bread diagonally into triangles and spread both sides of the bread pieces with thick margarine.

Layer half the bread triangles on the base of the dish. Sprinkle 1-2 tablespoons of raw sugar over the bread. Sprinkle with cinnamon and half of the sultanas.

Layer the rest of the bread over the top. Sprinkle with 1 tablespoon of raw sugar, cinnamon and the remaining sultanas.

In a bowl add the chia seed mixture into 500ml of milk. Then gently pour the milk mixture over the bread. Set the pudding aside for 30 minutes to allow the bread to soak up the milk.

Preheat your oven to 180 degrees Celsius.

Once the bread has had time to soak, if there is no milk left, gently tip over another 100-250ml depending on how much liquid was absorbed. The amount of liquid you will need will largely depend on the thickness of your bread. I used very thick slices so needed the full 750ml of liquid.

Sprinkle the top of the pudding with the remaining sugar and some more cinnamon.

Place in the oven and bake for 20 minutes or until the pudding is just beginning to go slightly gold on top.

Remove from the oven, gently spread apricot jam over the top and then place back into the oven for another 5 minutes. Serve alone or with vegan ice cream or dairy free milk drizzled over the top.

Optional step: to give the pudding a delicious vanilla flavour, place a vanilla bean pod into the milk and allow to sit overnight. The longer you let it sit, the stronger the flavour will be. Vanilla beans are expensive so this is a great way to use up the empty pod if you’ve already used the beans for something else.

Ready for more delicious Virtual Vegan Potluck surprises?

Move it on up to Sensual Appeal, or
Move it on back to The Veggie Nook, or
Start from the beginning of the potluck.



41 Responses to Bread and butter pudding

  1. veganmiam May 11, 2013 at 3:44 pm #

    Hi guys again,

    Nice to see you on VPP 3.0! Oh my, your vegan bread & butter pudding looks fantastic! That is a must to try on my list of future recipes to make. I never had bread & butter pudding before, but I always see food references on British comedy shows…

    Happy Virtual Vegan Potluck 3.0 Day x

    ♡ rika, vegan miam
    ★ we travel + eat vegan blog ★

    • Alana May 12, 2013 at 4:47 pm #

      Thanks Rika, your gnocchi looks amazing too!

  2. alexanderwillowharvey May 11, 2013 at 6:14 pm #


    • Alana May 12, 2013 at 4:48 pm #

      Thanks Alexander x

  3. Thomas May 11, 2013 at 7:38 pm #

    this is a very old recipe but still a favourite…. nice job 🙂

    • Alana May 12, 2013 at 4:52 pm #

      Thanks Thomas. x

      • Thomas May 12, 2013 at 9:00 pm #

        You’re welcome Alana. Look forward to reading your blog 🙂

  4. luminousvegans May 11, 2013 at 10:38 pm #

    This looks great! I love bread pudding.

    • Alana May 12, 2013 at 4:52 pm #

      Thanks 🙂 I LOVE bread and butter pudding too. One of my faves. x

  5. Poppy May 11, 2013 at 11:04 pm #

    Such a classic. Awesome, I’ve never seen a vegan bread and butter pudding recipe!

    • Alana May 12, 2013 at 4:51 pm #

      It is truly a classic. 🙂 x

  6. nburgart May 11, 2013 at 11:50 pm #

    I love the idea of a vegan bread pudding. Going to have to try this.

    • Alana May 12, 2013 at 4:50 pm #

      I know right? Who would have thought! And sooooo easy. x

  7. Kathryn Morrison May 12, 2013 at 12:42 am #

    Ooh, this looks so yummy! I’ll have to try this one out sometime 🙂

    • Alana May 12, 2013 at 4:50 pm #

      Definitely give it a go Kathryn. It’s delish. Let us know what you think. x

  8. Kammie May 12, 2013 at 1:40 am #

    Bread and butter pudding. Everything about this title and recipe is perfect 🙂

    • Alana May 12, 2013 at 4:50 pm #

      Kammie, that’s so nice! Thank you. x

  9. An Unrefined Vegan May 12, 2013 at 6:50 am #

    So comforting and GOOD! Thank you for sharing your recipe at the Potluck!

    • Alana May 12, 2013 at 4:49 pm #

      Why thank you :-). Thank you for organising the VVP. It’s always so much fun being involved. x

  10. sugarcoatedvegan May 12, 2013 at 12:44 pm #

    So yummy! Looks like it would be perfect for breakfast haha. I love the simple cute style of your blog. Happy VVP!

    – Alexis

    • Alana May 12, 2013 at 4:48 pm #

      Thanks Alexis. I had never thought to have this for breakfast but I think you could be onto something there. x

  11. jess May 12, 2013 at 9:35 pm #

    this looks so lovely! and i think your blog is adorable! thanks for sharing

    • Alana May 13, 2013 at 1:13 pm #

      Oh wow, thanks Jess. You are too sweet. xx

  12. The Food Duo Ⓥ (@thefoodduo) May 12, 2013 at 11:26 pm #

    This is totally breakfast, lunch and dinner 🙂

    • Alana May 13, 2013 at 1:12 pm #

      So true! Wish I was eating some right now… x

  13. Gabby @ the veggie nook May 13, 2013 at 4:47 am #

    Hello potluck neighhbour! This sounds simply amazing, I love apricot jam 🙂

    • Alana May 13, 2013 at 1:12 pm #

      Thanks Gabby! I love apricot jam too. My Mum used to make it all the time and I recently got her the special recipe from her. I made up a big batch, which then reminded me of this pudding. So I hassled her again for another recipe. I think she secretly likes me asking her for all her recipes though 🙂 x

  14. sweetveg May 13, 2013 at 2:39 pm #

    Yum! I love bread pudding and it’s not so often that I can find a good vegan recipe for it. The apricot jam is such a nice touch. Thank you for sharing!

    • Alana May 13, 2013 at 3:17 pm #

      Our pleasure. Glad you like it! x

  15. Sophie33 May 13, 2013 at 5:22 pm #

    Your vegan bread & butter pudding looks like the revival of a classic & I love my classic’s a lot! Yummmy Yum!

    You have a cool blog over here! Greetings from a foodie from Belgium!

    • Alana May 15, 2013 at 2:51 pm #

      Thanks Sophie! That’s lovely 🙂 So glad you enjoyed the post. x

  16. Somer May 15, 2013 at 3:28 am #

    We ate bread pudding A LOT growing up. My mom always cubed the bread, but I think your presentation is so much more stunning with the triangle slices. One of my all time favorite desserts. Simply lovely!

    • Alana May 15, 2013 at 2:52 pm #

      Thanks Somer. Our Mum normally just rips the bread up too, I think it’s quicker this way but yeah, I like the triangle presentation too. x

  17. Maggie Muggins May 16, 2013 at 11:20 pm #

    I haven’t had bread pudding since I was a kid! This looks so good, I’m a carb fiend and would totally gobble this up!

    • Alana May 18, 2013 at 9:02 am #

      Haha! Me too Maggie, me too! 🙂 x

  18. vixbakes May 18, 2013 at 9:00 am #

    Hmmm definitely goes to my list of potluck recipes to try…
    x Vix :: vegan baking + raw desserts

    • Alana May 18, 2013 at 9:02 am #

      So glad you like it Vix xx

  19. spinachrevolution May 19, 2013 at 5:55 am #

    This is great. It is also a very budget friendly dessert that ticks many boxes. Thank you for the recipe.

    • Alana May 20, 2013 at 6:12 pm #

      So true! Very budget friendly. I hadn’t thought of that! x

  20. Allison (Spontaneous Tomato) May 19, 2013 at 7:54 am #

    This recipe looks lovely! (I’m sure it would make a nice brunch too; not just a dessert.) I love the idea to spread on a little apricot jam at the end.

    • Alana May 20, 2013 at 6:12 pm #

      Thanks Allison. Hope you enjoy x