Bread pudding

I have not made a dessert in quite awhile, but I finally have some free time after graduating this month, so I am going to be cooking up crazy dishes all the time! 🙂

So, desserts & appetizers will be happening too, which is very exciting given my usual habit of just making a big one pot meal.

Anyway, I love love love bread pudding. It’s so wonderfully delicious that I’ve been wanting to try this recipe for quite awhile.

It was perfect timing too, since I just bought a ridiculous amount of hamburger buns for a cookout I had with my psychology honor society & faculty. Not as many people showed up as we thought, so I came home with a lot of extra bread.

Best idea of what to do with extra, mediocre bread? Make bread pudding.

This version is vegan & way healthier than most bread puddings since there is no added cholesteral from eggs or butter. I even reduced the amount of sugar by half from the original recipe. And trust me, it still tastes heavenly. I’m very proud of this one. 🙂


Bread pudding (adapted from
8 cups day old bread, cubed
6 cups milk of choice
3/4 cup sugar
2 tbsp vanilla
1 tbsp caramel flavor (optional)
2 tsp cinnamon
1 1/2 cups raisins
1/2 cup chopped almonds or pecans (optional)

  1. Preheat oven to 350 F.
  2. Dump bread cubes into a large pan.
  3. Stir together remaining ingredients in a bowl and pour over bread.
  4. Stir everything to combine.
  5. Bake for 40 minutes in oven.

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