Go Back
–+ servings

California Maple Pecan Bread Pudding

This vegan maple pecan bread pudding is ooey, gooey, and bursting with crunchy pecans. An easy, dairy-free dessert that's perfect with vanilla ice cream.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 1
Course: American, Bread Pudding, Dessert, Vegan
Cuisine: American
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

  • 5 cups day-old bread, torn into 2-inch pieces about half a loaf of Italian or French bread
  • 1 can (14 oz) full-fat coconut milk about 400 ml
  • 2/3 cup maple syrup
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt divided
  • 1 1/4 cups unsweetened non-dairy milk such as almond or oat milk, chilled
  • 1/3 cup cornstarch
  • 2 teaspoons vanilla extract
  • 1 cup pecan halves
  • 1/4 cup brown sugar
  • 1/4 cup vegan butter melted

Method
 

  1. Preheat the oven to 350°F. Lightly oil a 2 1/2-quart baking dish, such as a 9x9-inch pan.
  2. Spread the torn bread pieces evenly in the prepared baking dish.
  3. In a medium saucepan, whisk together the coconut milk, maple syrup, cinnamon, and 1/2 teaspoon of salt. Place the pan over medium heat and bring the mixture to a gentle simmer.
  4. While the coconut milk mixture heats up, stir the chilled non-dairy milk and cornstarch together in a small bowl or liquid measuring cup until the cornstarch is completely dissolved.
  5. Once the coconut milk mixture is simmering, whisk in the cornstarch mixture. Continue to cook, whisking frequently, until the mixture thickens to a pudding-like consistency, about 1 to 2 minutes.
  6. Remove the saucepan from the heat and stir in the vanilla extract. Pour the warm mixture evenly over the bread pieces. Use a spatula to gently distribute if needed.
  7. In a small bowl, combine the pecan halves, brown sugar, melted vegan butter, and the remaining 1/2 teaspoon of salt. Stir until well mixed.
  8. Spoon the pecan mixture over the bread mixture in an even layer.
  9. Bake, uncovered, until the pudding is bubbly and lightly browned on top, about 45 minutes.
  10. Remove from the oven and let cool for a few minutes. Serve warm, or allow to cool completely and set before serving.

Nutrition

Calories: 385kcalCarbohydrates: 44gProtein: 5gFat: 23gSaturated Fat: 10gSodium: 380mgFiber: 3gSugar: 26g

Notes

For best texture, use day-old bread such as San Francisco sourdough or Italian bread. If your bread is fresh, toast the pieces lightly before starting.
To make this gluten-free, use a good quality gluten-free bread.
This pudding can be assembled up to a day ahead; cover and refrigerate, then bake as directed, adding 5-10 minutes to the bake time.
Leftovers keep well in the fridge for up to 3 days; reheat in a 350°F oven or microwave.
Don't skip the cornstarch slurry—it's essential for thickening the custard without eggs.
For a richer flavor, use a high-quality maple syrup and California pecans.
Serve warm with a scoop of vanilla non-dairy ice cream or a drizzle of extra maple syrup.

Tried this recipe?

Let us know how it was!