Yikes, who said you need dairy to achieve dessert nirvana? Your lactose-intolerant friends and vegan comrades will worship at your culinary altar when you serve this dairy-free bread pudding that’s so decadent, it’ll make traditional recipes question their life choices. This isn’t just dessert—it’s a statement piece that screams ‘I can have my pudding and eat it too, without the digestive rebellion.’
Why This Recipe Works
- The secret weapon of coconut milk brings a tropical vacation to your taste buds while creating that luxurious, custardy texture that makes bread pudding the comfort food equivalent of a warm hug from your grandma (if your grandma was a pastry chef who vacationed in Bali).
- Using slightly stale bread isn’t just thrifty—it’s strategic genius, as these drier slices soak up the dairy-free custard like a sponge at a pool party, resulting in perfect texture rather than a sad, soupy mess.
- Maple syrup does double duty as both sweetener and flavor enhancer, bringing notes of caramel and warmth that make this pudding feel like it’s wearing a cozy sweater while sitting by a fireplace.
- The cornstarch acts as our dairy-free fairy godmother, transforming what could be a liquid disappointment into a set, sliceable masterpiece that holds its shape better than your resolve to eat just one portion.
- Vanilla and cinnamon create such a beautiful aromatic symphony that your kitchen will smell like a bakery that exclusively employs scent wizards, making the waiting period pure torture in the best possible way.
Ingredients
- 8 cups of day-old bread, cut into 1-inch cubes (preferably challah or brioche for maximum luxury)
- 2 (13.5 oz) cans of full-fat coconut milk, because we’re not messing around with that light stuff
- 3/4 cup pure maple syrup, the real deal from trees, not that pancake-shaped imposter
- 4 large eggs, the binding superstars that hold our pudding dreams together
- 2 tablespoons cornstarch, our texture magician
- 2 teaspoons vanilla extract, because basic is boring
- 1 teaspoon ground cinnamon, for that warm hug feeling
- 1/4 teaspoon salt, to make the sweet stuff pop like fireworks
- 1/2 cup dairy-free chocolate chips (optional, but highly recommended for chocolate enthusiasts)
Equipment Needed
- 9×13 inch baking dish (the stage for our pudding performance)
- Large mixing bowl (big enough to host a bread cube party)
- Whisk (your arm workout for the day)
- Measuring cups and spoons (precision is key, unless you’re a kitchen rebel)
- Oven (the magic transformation chamber)
Instructions
Step 1: Bread Preparation and Arrangement
First, let’s talk about your bread situation. We need approximately 8 cups of day-old bread cut into 1-inch cubes—think of them as little sponges waiting to soak up all that dairy-free goodness. If your bread is fresh, you can spread the cubes on a baking sheet and toast them at 300°F for about 10 minutes until they’re slightly dried out but not crunchy. This step is crucial because fresh bread turns into mush faster than your New Year’s resolution at a dessert buffet. Arrange these golden cubes in your 9×13 inch baking dish like you’re building a carbohydrate castle, making sure they’re evenly distributed but not packed too tightly—we want every cube to have equal access to the custard party that’s coming. If you’re adding dairy-free chocolate chips, now’s the time to sprinkle them throughout like edible confetti that says ‘I care about your happiness.’
Step 2: Creating the Dairy-Free Custard Base
Now for the magic potion that transforms humble bread into dessert royalty. In your large mixing bowl, crack those 4 large eggs with confidence—no shell surprises, please. Add the 2 tablespoons of cornstarch and whisk vigorously until you’ve created a smooth, pale yellow mixture that resembles sunshine in a bowl. Here’s a pro tip: always mix your cornstarch with the eggs before adding liquid to prevent those pesky lumps that ruin the texture party. Slowly pour in both cans of full-fat coconut milk while continuously whisking, watching as the mixture becomes creamier than a rom-com marathon. Add the 3/4 cup maple syrup, 2 teaspoons vanilla extract, 1 teaspoon cinnamon, and 1/4 teaspoon salt, whisking until everything is harmoniously combined like a well-rehearsed choir. The mixture should be smooth and slightly thickened, promising great things to come.
Step 3: The Soaking Ceremony
This is where the transformation begins! Slowly pour your beautifully crafted dairy-free custard over the waiting bread cubes in the baking dish. Use a spatula or the back of a spoon to gently press down on the bread, ensuring every cube gets baptized in the custard goodness. You’ll notice the bread immediately starts absorbing the liquid like thirsty travelers at a desert oasis—this is exactly what we want. Let this magical union sit for at least 30 minutes at room temperature, though if you’re the planning type, you can cover it and refrigerate for up to 4 hours for even better absorption. During this waiting period, the bread cubes will swell with custard, becoming plump and promising. Every 10 minutes or so, give the dish a gentle press with your spatula to redistribute the custard and ensure no bread cube feels left out of the flavor party.
Step 4: Preheating and Final Prep
While your bread and custard are getting to know each other intimately, preheat your oven to 350°F. This is the perfect temperature for our pudding—hot enough to set the custard and create that beautiful golden top, but gentle enough to prevent the edges from burning before the center cooks through. Place your oven rack in the center position for even heating, because nobody wants a lopsided pudding. While the oven heats, take this opportunity to give your pudding one final press with your spatula—you should notice that most of the liquid has been absorbed, but there might still be a thin layer at the bottom, which is perfectly normal. The bread cubes should look swollen and happy, ready for their thermal transformation. This resting period is what separates good bread pudding from ‘write-home-about-it’ bread pudding.
Step 5: Baking to Perfection
Carefully place your prepared baking dish in the preheated oven and set your timer for 45 minutes. What we’re looking for is a beautifully golden-brown top that’s slightly crisp around the edges, while the center should be set but still have a gentle jiggle when you shake the pan—think of it as the pudding equivalent of a firm handshake. If after 45 minutes the top hasn’t achieved that perfect golden color, you can switch your oven to broil for 2-3 minutes, but watch it like a hawk because it can go from golden to charcoal faster than you can say ‘dessert emergency.’ Once removed from the oven, let the pudding rest for at least 20 minutes before serving—this allows the custard to fully set and makes slicing much cleaner. The waiting period will test your willpower, but the reward is worth it.
Tips and Tricks
Let’s dive deeper into the art of dairy-free bread pudding perfection. First, consider your bread selection carefully—while day-old French bread or baguettes work well, if you really want to elevate this dessert to star status, seek out dairy-free brioche or challah. These enriched breads have a tighter crumb and richer flavor that stands up beautifully to the custard. If you can’t find them, a good quality sourdough works wonderfully too, adding a subtle tang that plays nicely with the sweetness. When it comes to the coconut milk, don’t shake the cans before opening—you want that thick, creamy layer that often separates and rises to the top. That’s pure gold for creating richness without dairy. If your coconut milk is particularly watery, you can reduce it slightly by simmering in a saucepan for 10-15 minutes before using, which concentrates the flavor and creates an even creamier texture.
Timing is everything with bread pudding. The soaking period is non-negotiable—30 minutes minimum, but if you have the foresight to prepare this the night before and let it soak refrigerated for 8-12 hours, you’ll be rewarded with the most incredible texture where every bite is uniformly custardy. When baking, if you notice the top browning too quickly, simply tent it with aluminum foil—this prevents burning while allowing the center to continue cooking through. For those who love textural contrast, sprinkle a tablespoon of sugar over the top during the last 10 minutes of baking to create a delightful crackly crust. Storage is straightforward—covered in the refrigerator for up to 5 days, though it’s best enjoyed within 3 days for optimal texture. To reheat, individual portions do beautifully in the toaster oven or air fryer at 325°F for 8-10 minutes, restoring that delightful crisp top.
Don’t underestimate the power of toppings! While this pudding is delicious on its own, a drizzle of warm maple syrup, a dollop of coconut whipped cream, or a sprinkle of toasted nuts takes it to another level. For chocolate lovers, melting additional dairy-free chocolate chips with a tablespoon of coconut oil creates a luxurious sauce that hardens slightly on the warm pudding. If you’re serving this for a special occasion, consider baking it in individual ramekins for elegant presentation—just reduce the baking time to 25-30 minutes. And here’s a game-changer: if you have any leftovers (a big if), cube them and pan-fry in a little coconut oil for the most incredible French toast you’ve ever experienced. The custard-soaked bread creates a caramelized exterior that’s pure breakfast magic.
Recipe Variations
- For a tropical twist that’ll transport you to island paradise, add 1 cup of chopped pineapple (well-drained), 1/2 cup shredded coconut, and 1/4 cup chopped macadamia nuts to the bread mixture. The pineapple caramelizes beautifully during baking, creating little pockets of sweet-tart goodness that play wonderfully with the coconut milk base. Reduce the maple syrup to 1/2 cup since the pineapple brings natural sweetness, and consider adding a tablespoon of dark rum to the custard for that authentic tropical vibe (the alcohol cooks off, leaving only flavor).
- Chocolate cherry explosion variation combines 3/4 cup dairy-free chocolate chips with 1 cup pitted and halved cherries (fresh or frozen, but thaw and drain if frozen). The cherries provide bursts of bright acidity that cut through the richness, while the chocolate creates melty pockets of indulgence. For extra depth, replace 1/4 cup of the maple syrup with cherry preserves, and add 1/4 teaspoon almond extract to enhance the cherry flavor. This variation is particularly beautiful when served warm with a scoop of dairy-free vanilla ice cream melting over the top.
- Apple cinnamon spice version feels like autumn in every bite. Peel and dice 2 medium apples (Granny Smith work well for tartness contrast) and sauté them with 2 tablespoons of dairy-free butter alternative, 1/4 cup brown sugar, and an extra teaspoon of cinnamon until slightly softened. Layer these caramelized apples between the bread cubes before adding the custard. For additional texture, add 1/2 cup chopped walnuts or pecans. The apples become tender and jammy during baking, creating a bread pudding that tastes like the best apple pie you’ve ever had, but with the comforting texture of pudding.
- Savory bread pudding transformation turns this dessert into a spectacular brunch centerpiece. Omit the maple syrup, vanilla, cinnamon, and chocolate chips. Instead, add 1 cup sautéed mushrooms, 1/2 cup caramelized onions, 1 cup chopped spinach, and 1 cup dairy-free cheese alternative. Increase the salt to 1 teaspoon and add 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1/4 teaspoon nutmeg. Use vegetable broth instead of 1 can of coconut milk for a lighter custard. Bake as directed and serve warm—it’s like the love child of quiche and stuffing, perfect for holiday brunches or fancy breakfasts.
Frequently Asked Questions
Can I make this bread pudding gluten-free?
Absolutely! The beauty of this recipe is its adaptability to various dietary needs. For gluten-free version, simply substitute the regular bread with your favorite gluten-free bread—though I recommend choosing a denser variety like gluten-free brioche or sourdough rather than airy sandwich bread, which can turn mushy. Cube the gluten-free bread and toast it at 300°F for 15-20 minutes until quite dry, as gluten-free breads often have higher moisture content. You might need to increase the soaking time to 45-60 minutes since gluten-free bread can be slower to absorb liquid. The result will be equally delicious, with that same custardy texture that makes bread pudding so comforting. Just ensure your other ingredients like vanilla extract and chocolate chips are certified gluten-free if that’s a concern.
What’s the best dairy-free milk alternative if I don’t like coconut?
While coconut milk provides the richest, creamiest result, I understand not everyone is team tropical. Your next best option is cashew milk, particularly if you can find the ‘extra creamy’ variety or make your own by blending soaked cashews with water until smooth. Cashew milk has a neutral flavor and creamy texture that mimics dairy beautifully. Oat milk is another excellent choice—its natural sweetness and thickness work wonderfully here, though you might want to reduce the maple syrup slightly. Almond milk can work in a pinch, but it tends to be thinner, so I’d recommend increasing the cornstarch to 3 tablespoons and possibly adding 1/4 cup of dairy-free creamer for richness. Soy milk is also a solid contender with its protein content helping the custard set nicely.
How can I tell when the bread pudding is perfectly cooked?
The doneness test for bread pudding is both visual and tactile—it’s like reading tea leaves but with more delicious consequences. First, look for a uniformly golden-brown top with slightly darker edges—this caramelization indicates the sugars have done their magic. Then, give the baking dish a gentle shake; the center should have a slight jiggle, similar to set Jell-O, but shouldn’t look liquidy or sloshy. For the most accurate test, insert a knife or toothpick into the center—it should come out clean or with minimal moist crumbs, not coated in wet custard. The internal temperature should reach between 160-165°F if you’re using a thermometer. Remember that the pudding continues to set as it cools, so that slight jiggle is perfect. If the top is browning too fast before the center sets, simply tent with foil.
Can I prepare this recipe ahead of time?
Bread pudding is actually one of those magical dishes that often tastes better when made ahead! You have two excellent options for advance preparation. For same-day serving, you can assemble the entire pudding up to 4 hours before baking and keep it refrigerated—the extended soaking time only improves the texture. For next-day perfection, assemble the night before, cover tightly, and refrigerate for 8-12 hours, then bake as directed straight from the refrigerator (you might need to add 5-10 minutes to the baking time). If you’ve already baked it, the pudding reheats beautifully—cover with foil and warm at 325°F for 15-20 minutes until heated through. You can even freeze baked bread pudding for up to 3 months; thaw overnight in the refrigerator before reheating.
Summary
This dairy-free bread pudding proves that indulgence needs no dairy, delivering rich, custardy perfection that will convert even the most skeptical traditionalists. With its clever coconut milk base and strategic use of textural magic, it stands proudly alongside its dairy-filled cousins while being accessible to all. The variations ensure this recipe will become your go-to dessert for any occasion, season, or craving that strikes.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
