French Toast Bread Pudding | Egg and Dairy Free

French toast is one of those magical dishes that makes breakfast into an occasion. But what if you want all the magic without eggs, dairy, or loads of highly-refined sugar? Oh, and you want to make a big batch in the oven rather than cooking each piece on the stove top? Our French Toast Bread Pudding is here for you! It’s golden brown on top, soft and custardy inside, and studded with juicy apples, sweet raisins, and toasty pecans. Serve it warm with a generous drizzle of maple syrup and sizzling plant-based sausage patties on the side, and you’ve got a brunch that feels fancy but is secretly very easy.

It’s perfect for casual holiday mornings or as the stunning centerpiece for your breakfast-for-dinner gathering (or just for a Sunday you want to feel special). Let’s dive in.

What’s inside 

Toasted bread: A must for any French toast variation, the toasted bread cubes give structure and a satisfying bite.

Apples and raisins: These add natural sweetness and bursts of flavor in every mouthful.

Pecans: Texture is important, and pecans add a nice firm contrast to the soft ingredients, plus their toasty buttery richness dials up the flavor.

Cashews: These are soaked and blended with other ingredients to create a cashew-based custard that ties everything together with silky richness.

Arrowroot flour: This helps the mixture thicken and set as it bakes.

Spices: Warm spices infuse the whole dish with flavor and make your house smell cozy and inviting.

Let’s make French Toast Bread Pudding 

First, get your oven preheated to 350°F (175°C) and line your baking dish with parchment paper. You’ll need an 8”x8”x2″ (20x20x5cm) baking dish or a 9″ (23cm) pie plate.

Next, let’s toast your bread. Spread your bread cubes on an unlined baking sheet in a single layer and toast them for about 10 minutes, just until they’re lightly golden and a bit dry. Slightly dried bread soaks up the custard beautifully without turning mushy. Once they’re toasted, transfer the cubes to a large mixing bowl and set aside.

The heart of this recipe is the cashew custard. In your blender, you’ll combine your soaked and drained cashews (discard the soaking water) with your favorite non-dairy milk, date sugar, maple syrup, arrowroot flour, and spices. Blend until everything is absolutely silky, with no graininess, and then set aside for a moment.

Now it’s time to build the base of the bread pudding. To the bowl of toasted bread cubes, add your chopped apples, raisins, and pecans. Toss everything together until the fruit and nuts are evenly distributed throughout the bread. Give your non-dairy milk mixture a quick stir just to bring it back together, then pour it over the bread mixture. 

Stir well so every piece of bread gets coated, then let the mixture rest for 10 minutes. This resting time lets the bread soak up the liquid so your bread pudding doesn’t have any dry spots. After 10 minutes, stir again to catch any custard that settled at the bottom of the bowl.

Transfer the mixture to your prepared baking dish, spreading it out into an even layer so it bakes uniformly. If there’s any extra custard left in the bowl, drizzle it over the top to help keep the bread pudding moist as it bakes. 

Slide the uncovered dish into the oven and bake for about 45 minutes. You’re aiming for a firm, set center and a beautifully golden brown top with slightly toasty edges. 

Serve and enjoy!

How to serve this plant-based French Toast Bread Pudding

This bread pudding really shines when it’s served warm with a drizzle of maple syrup. We also love to serve it with Maple-glazed Breakfast Sausage Patties for a lovely contrast of sweet and savory. 

If you like a little extra flourish, you can add a spoonful of our Lemony Yogurt-style Sauce or a cloud of Coconut Whipped Topping on top. 

Store leftovers in an airtight container in the fridge for up to five days, and reheat in the oven or toaster oven; just warm until the edges crisp slightly and the center softens again.

Make it your own

After you’ve made it once, it’s easy to have fun with variations. 

• Swap the raisins for dried cranberries or chopped dates
• Trade pecans for walnuts or almonds if that’s what you have on hand.
• Pears work beautifully in place of the apples for a slightly different fruit profile.
• If you love bold spices, feel free to bump up the cinnamon or cardamom or use a more punchy cinnamon variety. 

However you choose to personalize it, you’ll end up with a comforting, crowd-pleasing pan of plant-based French Toast Bread Pudding that looks impressive on the table and has a way of disappearing quickly.

Have you made this incredible star of a brunch dish? Tell us in the comments below! 

Here’s to meals that make any occasion special.

Xo 
Team Dirty