This recipe for vegan carrot cake bread pudding is a great recipe if you're going to be short on time and need to get the prep work done the night before, but I am having a dilemma. I can't decide if this should be considered a breakfast/brunch or dessert....I may or may not have eaten it both ways!
The case for breakfast/brunch is that this vegan bread pudding has a similar constitution as a french toast casserole, without the dairy and eggs, and with a delicious spring carrot cake type flavor. It's another warm and cozy recipe because we just can't seem to shake winter here in New England. There's little refined sugar (and you could sub in coconut sugar if you prefer) and it's packed with walnuts, carrots, pineapple and unsweetened coconut. On team breakfast/brunch, I suggest serving it with a smush of vegan cream cheese and another drizzle of maple syrup.
In support of dessert, it's got all those carrot cake flavors and it serves wonderfully piping hot with a scoop of dairy free ice cream in flavors like vanilla or salted caramel. Either way you go, this vegan carrot cake bread pudding is just in time for events like Easter Sunday or spring showers and celebrations. Enjoy!
YIELDS
6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 4 slices Bread
- 1 cup Shredded Carrot
- 3/4 cup Chopped or diced pineapple (drained)
- 1/2 cup Unsweetened, shredded coconut
- 1/2 cup Walnuts
- 1/2 cup Brown Sugar
- 2 Flax Eggs
- 1 1/2 cups Coconut Milk
- 1-2 tablespoons Cinnamon
- 2 teaspoons Vanilla Extract
- 1/4 cup Maple Syrup
Directions
1. Spray the inside of a small casserole dish (I used a 6 inch, round dish) with non-stick cooking spray.
2. In a large bowl, tear up the pieces of bread, toss in the shredded carrots, pineapple, coconut, walnuts and brown sugar. Mix with a rubber spatula and pour into the casserole dish.
3. In another bowl, add 2 tablespoons of ground flax seed and 4 tablespoons of water and allow to sit for a few minutes to thicken.
4. Add the coconut milk, maple syrup, vanilla, and cinnamon. Whisk together.
5. Slowly pour the coconut milk mixture all over the bread and dry ingredients in the casserole dish.
6. Cover, place in the fridge and allow to soak together overnight.
7. When ready to bake, bake covered in foil at 350 degrees for 25-30 minutes and then continue baking uncovered for 15-20 minutes. Remove from the oven and allow to cool for a few minutes before scooping and serving.
8. Happy Spring!
2. In a large bowl, tear up the pieces of bread, toss in the shredded carrots, pineapple, coconut, walnuts and brown sugar. Mix with a rubber spatula and pour into the casserole dish.
3. In another bowl, add 2 tablespoons of ground flax seed and 4 tablespoons of water and allow to sit for a few minutes to thicken.
4. Add the coconut milk, maple syrup, vanilla, and cinnamon. Whisk together.
5. Slowly pour the coconut milk mixture all over the bread and dry ingredients in the casserole dish.
6. Cover, place in the fridge and allow to soak together overnight.
7. When ready to bake, bake covered in foil at 350 degrees for 25-30 minutes and then continue baking uncovered for 15-20 minutes. Remove from the oven and allow to cool for a few minutes before scooping and serving.
8. Happy Spring!
Also by Colette: Vegan Irish Soda Bread with Raisins
Related: Mini Matcha Bundt Cakes
Vegan Lemon Blueberry Coffee Cake
Get more like this—Subscribe to our daily inspirational newsletter for exclusive content!
__
Photos: Colette Goguen
