Bread pudding is pure comfort in a dish, and it holds a special place in my heart as my go-to Christmas dessert. This version, however, is a year-round superstar. It’s a recipe that proves simple, wholesome ingredients can create something truly spectacular. We’re talking about that classic, can’t-be-beat combination of sweet, ripe bananas and rich, melty chocolate chips, all baked into a warm, custardy pudding. It’s the kind of dessert that brings everyone to the table and leaves them smiling. Get ready for your new family favorite!
Ingredients
• PREP TIME: 10 minutes active + 10 minutes inactive | COOK TIME: 30 minutes | YIELD: 13 x ½-cup servings
• Unrefined virgin coconut oil, for coating dish
• 2½ cups / 600 ml plain unsweetened plant-based milk
• 3 Tbsp / 45 ml arrowroot starch
• 2 Tbsp / 30 ml Sucanat or other unrefined sugar
• 2 Tbsp / 30 ml brown-rice syrup or yacon syrup
• 1 tsp / 5 ml pure vanilla extract
• ¼ tsp / 1.25 ml ground cinnamon
• ⅛ tsp / 0.625 ml ground nutmeg
• Pinch sea salt
• 5 cups / 1.2 L day-old whole grain bread, torn into 1- to 2-inch pieces
• 2 ripe bananas, peeled and sliced into ½-inch rounds
• ½ cup / 120 ml vegan semisweet chocolate chips
Instructions
1. Preheat your oven to 350°F / 177°C. Generously coat the inside of a 1.5- to 2-quart ceramic baking dish with coconut oil.
2. In a large bowl, combine the plant-based milk, arrowroot starch, Sucanat, brown-rice syrup, vanilla, cinnamon, nutmeg, and sea salt. Whisk vigorously until the mixture is smooth and no lumps remain.
3. Add the torn bread, sliced bananas, and vegan chocolate chips to the liquid mixture. Stir gently to combine, slightly mashing the bananas as you go, and allow the bread to absorb the liquid.
4. Scrape the entire mixture into your prepared baking dish. Press down gently with a spatula to create an even, smooth top.
5. Let the dish sit at room temperature for 10 minutes. This allows the bread to fully soak up the delicious custard.
6. Bake uncovered for about 30 minutes, or until the top is lightly browned and the center is firm to the touch.
7. Remove from the oven and let it cool slightly. This pudding is at its ooey-gooey best when served warm!
Nutritional Information
• Per ½-cup serving
• Calories: 112
• Total Fat: 4 g
• Saturated Fat: 2 g
• Protein: 3 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Sodium: 47 mg
• Cholesterol: 0 mg
Pro Tips
• Use stale, sturdy bread like a whole-grain sourdough or French bread. Softer breads can become too mushy.
• The riper, the better! Overripe bananas with lots of brown spots will provide the most natural sweetness and intense banana flavor.
• For a richer custard, use full-fat canned coconut milk as your plant-based milk of choice.
• Serve warm with a scoop of vegan vanilla ice cream or a drizzle of dairy-free caramel sauce for an extra decadent treat.
FAQ
Q: Can I make this vegetarian bread pudding gluten-free
A: Absolutely. To make this recipe gluten-free, simply use your favorite sturdy, day-old gluten-free bread instead of whole grain bread. All the other ingredients are naturally gluten-free, making this a very simple and delicious adaptation.
Q: What can I use instead of arrowroot starch
A: If you don’t have arrowroot starch, you can use cornstarch as a direct 1:1 substitute. It serves the same purpose of thickening the plant-based milk to create a rich, custardy texture without any eggs, which is key for this vegetarian recipe.
Q: How should I store leftover bread pudding
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold, or for that fresh-from-the-oven experience, gently reheat individual portions in the microwave or in a covered dish in the oven until warm.
Q: Are there substitutes for Sucanat or brown-rice syrup
A: Yes, you can easily substitute other unrefined sweeteners. For Sucanat, try using coconut sugar or brown sugar in equal amounts. For the brown-rice syrup, pure maple syrup is a fantastic alternative that will add a lovely complementary flavor to this vegetarian dessert.
