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Vegan Bread Pudding Recipe

Vegan Bread Pudding Recipe

Vegan Bread Pudding, Cuban style. A.K.A. Pudin de Pan. This is a great dessert recipe for when you have stale bread but feel too guilty to throw it away. Enjoy this spongy, creamy, sweet pudding with a hint of rum for that perfect kick.
Prep Time 10 mins
Cook Time 30 mins
Course Breakfast, Dessert, Snack
Cuisine Cuban
Servings 8


  • 1 Large Loaf Stale Bread
  • 1 Can Coconut Condensed Milk
  • 1 Can Coconut Evaporated Milk
  • 1 1/2 Cup Non-Dairy Milk
  • 3 tbsp Agave or Maple Syrup
  • 2 tbsp Rum
  • 3 tsp Cinnamon
  • 1 tsp Vanilla Extract
  • 1/2 Cup Golden Raisins

Glaze Ingredients

  • 1/4 Cup Agave or Maple Syrup
  • 1 tbsp Rum


  • Preheat your oven to 350º, gather your stale loaf and a rectangular cake pan, and begin to roughly break apart the bread in the pan.
  • In a separate pyrex or bowl, whisk together 1 can coconut condensed milk, 1 can coconut evaporated milk, 1 ½ cup non-dairy milk, 2 tbsp agave, 3 tsp cinnamon, 2 tbsp rum, and 1 tsp vanilla extract until well combined.
  • Pour the mixture over bread in the cake pan and begin massaging the mixture into the stale bread until the bread begins to resemble almost a pudding texture.
  • Add in the raisins and combine.
  • Bake for 25-30 minutes until the top becomes golden. You can tell the pudding is ready by inserting a toothpick or knife in the middle and it comes out clean.
  • While the pudding is in the oven, mix ¼ cup agave with 1 tbsp rum to serve as a glaze for the pudding once it is finished baking.
  • Puncture a few holes on top and pour agave glaze over the pudding while it’s still hot. Enjoy!
Keyword Plant Based Bread Pudding, Vegan Bread Pudding Recipe, Vegan Recipes