Vegan Peach Bread Pudding with Gluten-Free and Nut-Free Options

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This recipe for vegan peach bread pudding was an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Moriah Geller and Talia Hassid.

It’s a delicious twist on classic bread pudding that’s infused with dairy-free vanilla ice cream, and layered with fresh summer peaches. And it’s unbelievably dairy-free, egg-free and gluten-free! They pair it with this wonderful homemade Dairy-Free Sweet Tea Ice Cream Recipe.

Vegan Peach Bread Pudding Recipe with Iced Tea Ice Cream (dairy-free, gluten-free)

Special Diet Notes: Vegan Peach Bread Pudding

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, vegan, and vegetarian.

For nut-free and vegan peach bread pudding, you can substitute coconut milk ice cream or another allergy-friendly vanilla ice cream for the almondmilk ice cream.

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.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
Ingredients
  • 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
Instructions
  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.

More Peachy Dairy-Free Desserts

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Blueberry Peach Crostata Recipe - a deliciously dairy-free and vegan rustic free form tart (just 5 ingredients!)

Peach Crisp Ice Cream

Peach Crisp Ice Cream - Creamy Fresh Peach Dairy-Free Ice Cream with No-Bake Crispy Sweet Crumbles (vegan with gluten-free & paleo options)

Peach Cookie Crumble

Cookie Peach Crisp Recipe - vegan, dairy-free, gluten-free and allergy-friendly!

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

3 Comments

    • Hi Joan, what kind of ice cream are you going to want to make? The tea is liquid and flavoring for that recipe. You can substitute what you would like – peach nectar for peach ice cream, cherry juice for cherry ice cream, etc. It just won’t be tea ice cream then.

  1. Pingback: Sweet Southern Sorghum Iced Tea with Citrus Recipe

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