Vegan Peach Bread Pudding with Iced Tea Dairy-Free Ice Cream


This recipe for vegan peach bread pudding with iced tea ice cream is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Moriah Geller. To qualify, the recipe includes Coconut Milk Creamer, Culinary Coconut Milk, and Almond Ice Cream by So Delicious Dairy Free.

Vegan Peach Bread Pudding with Iced Tea Ice Cream (dairy-free, gluten-free)Spring Fling Dairy-Free Recipe ContestFor more details about the recipe contest, see this post:

Special Diet Notes & Options: 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 dairy-free vegan peach bread pudding, you can substitute Coconut Milk Ice Cream.

Vegan Peach Bread Pudding topped with Vegan Iced Tea Ice Cream
Prep time
Cook time
Total time
Serves: 8
Dairy-Free Iced Tea Ice Cream:
Vegan Peach Bread Pudding:
  • 1 loaf gluten free and vegan bread or 3 bagels, cut into 1-inch pieces (Moriah used Kinnikinnick plain bagels)
  • 1 pint So Delicious Dairy Free Vanilla Almond Milk Ice Cream, melted
  • 12 ounces silken tofu
  • 5 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 2 cups peaches
Iced Tea Ice Cream:
  1. In a large bowl, mix all ingredients together.
  2. Place in ice cream maker for 1-2 hours, or until desired consistency is reached.
Vegan Peach Bread Pudding:
  1. Place bread pieces into a large bowl.
  2. Combine all ingredients, except peaches, in a blender and blend until smooth. Pour mixture over bread and stir carefully to coat all the bread pieces. Allow to sit for 10-15 minutes while your oven is preheating.
  3. Preheat oven to 350ºF.
  4. Once the bread has soaked for 10-15 minutes, carefully stir in the peaches. Pour mixture into a greased 8x11 or 8x8 baking dish and bake for 45-60 minutes, or until it reaches your desired doneness. If the top is browning, cover with foil.

About Author

Alisa is the founder of, 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.


    • 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.

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