Dairy-Free Vanilla Bread Pudding with Sweet Crème Drizzle
Prep time
Cook time
Total time
The extraordinary flavor of this bread pudding is enhance by a sweet liqueur. See the post above for non-alcoholic options. Please note that the Prep time is hands-on time only. The bread pudding benefits from chilling overnight before baking, so this is a great make ahead recipe.
Recipe type: Dessert
Cuisine: American
Serves: 8 slices
Dairy-Free Bread Pudding
  • 1 cup firmly packed brown sugar (light or dark)
  • 4 large eggs
  • ¼ cup hazelnut liqueur (see Liqueur Note below)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly ground nutmeg
  • 2 cups lite canned coconut milk
  • 4 cups day-old bread, cut into 1-inch cubes (see Bread Note below)
Sweet Vanilla Crème
  • 1½ cups full-fat canned coconut milk
  • 1 cup vanilla dairy-free milk beverage (Amanda uses almond milk)
  • 2 teaspoons vanilla extract
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • ¼ cup hazelnut liqueur
Dairy-Free Vanilla Bread Pudding
  1. In a large mixing bowl, whisk together the sugar, eggs, liqueur, vanilla, cinnamon, and nutmeg until very smooth. Whisk in the lite coconut milk until smooth. Stir in the bread.
  2. Refrigerate the unbaked bread pudding for a minimum of 2 hours, and up to overnight.
  3. Preheat your oven to 350ºF. Grease the bottom and sides of an 8-inch loaf pan or pie pan.
  4. Pour the bread pudding mixture into your prepared pan and even it out.
  5. Bake until the bread pudding is set in the center, about 1 hour. A toothpick inserted into the middle should come out clean.
  6. Let the bread pudding cool for 15 to 20 minutes.
Sweet Vanilla Crème
  1. Heat the coconut milk, milk beverage, sugar, and vanilla in a saucepan over high heat, whisking vigorously for 3 minutes.
  2. In a small bowl, whisk together the liqueur and cornstarch until the starch is dissolved.
  3. When bubbles begin to form around the edges of the cream mixture, whisk in your cornstarch-liqueur slurry. Continue whisking until slightly thickened. The sauce is meant to be fairly thin (think bisque NOT gravy).
  4. To serve, slice the dairy-free bread pudding and drizzle with the hazelnut crème.
Liqueur Note: Frangelico is a common brand name of hazelnut liqueur. Amaretto liquor is also great but you can substitute whisky or bourbon, if desired. See the post above for non-alcoholic options.

Bread Note: Amanda likes to use a combination of French bread and dairy-free cinnamon bread, but any slightly stale bread will work great. If your bread is fresh, gently toast / dry out the cubes on a baking sheet in a 200 degree oven. You can use gluten-free bread, if needed.
Nutrition Information
Serving size: 1 slice Calories: 297 Fat: 16.6g Saturated fat: 13.1g Carbohydrates: 34.5g Sugar: 27.4g Sodium: 106mg Fiber: 1.2g Protein: 5.1g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-vanilla-bread-pudding