A Recipe for (vegan) Bread and Butter Pudding

This recipe for Bread and Butter Pudding (The Veg Space) is a vegan take on one of England’s favourite traditional desserts, and is a great way to use up leftover bread that’s gone a bit stale.

The ingredients are soaked in vegan custard, then topped with demerara sugar. You can even soak dried fruits in sherry or brandy (or fruit juice for a no-alcohol version).

Before cooking, read up on food safety for people and pets (fresh bread dough, dried fruits and nutmeg are all toxic to pets).

Also don’t give stale/crusty/mouldy bread to garden birds or wildfowl, as it could choke (fatty bread can smear on feathers, affecting waterproofing and insulation).

This zesty bread & butter pudding is from Katy Beskow’s delightful recipe book Five Ingredient Vegan. It uses ready-made vegan custard and marmalade to greatly simplify the recipe.

This vegan bread pudding (Heartful Table) is a delightfully stodgy pudding, created and adapted by a Croatian chef.

Tips for Good Vegan Bread and Butter Pudding 

• Avoid breads with heavy seeds or thick crusts.
• Coconut sugar gives a nice molasses taste.
• Toast the bread first, to prevent a soggy pudding.
• Don’t oversoak before baking (to avoid a mushy pudding)
• Use a shallow baking dish to encourage even baking.