You might also like these recipes for vegan apple pull-apart bread and vegan apple cinnamon oatmeal. One bite of this vegan apple bread pudding and you’ll be in love. Because there is so much to love here, from the rich maple-vanilla flavor to the soft, squishy bread soaked in a tasty, chia-thickened custard, to the toasted almonds that make every bite that much more adventurous and fun! Despite all this, this is a quintessentially healthy breakfast. The bread is wholegrain, the sweetener is maple syrup, and there is so much fruit packed in, along with healthy nuts. If you’re watching what you eat, or even if you aren’t, this flavor-packed breakfast is for you.
Why you’ll love this vegan apple bread pudding
Delicious. There’s so much texture and flavor packed into this pudding, and the maple, vanilla and cinnamon make it all that much more yummy. It’s healthy, but it doesn’t taste or feel that way. Easy. There are a couple of steps needed to prep the apples and custard but this is a fairly straightforward recipe and not one that you need any expertise for. If you are a beginner baker or cook, be sure to follow instructions. Healthy. Wholegrain, naturally sweetened and packed with fruits and nuts–it doesn’t get much healthier than that. There are also chia seeds in this recipe, which help thicken the pudding and make it even better for your health. Everyone friendly. You can make this breakfast pudding with gluten-free bread, and you can skip the nuts if you are nut-free. You’ll still have an incomparably delicious pudding.
How to make vegan apple bread pudding
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.
Serve
Serve the pudding by itself, or top with vegan whipped cream or more maple syrup. Check to get new recipe updates by email.
Make ahead and storage tips
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.
More delicious vegan pudding recipes
Recipe card
