Vegan Peach Bread Pudding
Prep time
Cook time
Total time
This summery dessert is rich in vanilla and has a warm, comforting flavor from the maple syrup and peaches.
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
  • 1 loaf bread or 3 bagels, cut into 1-inch pieces (Moriah used vegan and gluten free Kinnikinnick plain bagels)
  • 1 pint dairy-free vanilla ice cream, melted (Moriah used So Delicious Vanilla Almondmilk Ice Cream)
  • 12 ounces silken tofu
  • 5 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 cups peaches
  • Dairy-Free Sweet Tea Ice Cream, for topping
  1. Place the bread pieces into a large bowl.
  2. Put the ice cream, tofu, maple syrup, vanilla, cinnamon, nutmeg, and salt in your blender and puree until smooth.
  3. Pour the mixture over the bread and stir carefully to coat all of the pieces. Let sit for 10 to 15 minutes while your oven is preheating.
  4. Preheat your oven to 350ºF and grease an 8x11-inch or 8x8-inch baking dish.
  5. Carefully stir the peaches into the soaked bread.
  6. Pour the mixture into your prepared baking dish and even it out.
  7. Bake for 45 to 60 minutes, or until it reaches your desired doneness. If the top is browning, cover the dish with foil.
  8. Let cool before slicing. Serve topped with Dairy-Free Sweet Tea Ice Cream.
Recipe by Go Dairy Free at