Vegan Bread Pudding

In recognition of World Plant Milk Day, celebrity chef Rock Harper has whipped up this delicious plant-based recipe using Silk Almond Coconut soymilk! For more amazing recipes, subscribe to our list at

Plant-based bread pudding with caramel sauce


10 Slices Vegan Bread (500g)

1/2 cup Raisins (75g)

3 cups Vegan Milk (660ml) Unsweetened

5.4 ounce can of coconut cream (160 ml)

1/4 cup Raw Cashews (75g)

3 Tbsp Coconut Oil (45g)

1/2 cup White Granulated Sugar (100g)

1 tsp fresh Ground Cinnamon

½ teaspoon fresh nutmeg

2 tsp Pure Vanilla Extract

2 tablespoons vegan egg replacer (2 egg equivalent)

6 Tbsp Vegan Butter (60-90g) Divided in half

Dusting of Powdered Sugar

Vegan ice cream or vegan whipped cream

Fresh berries

Vegan Caramel * recipe follows


  1. Preheat the oven to 350°F (180°C).

  2. Cut the bread into large cubes and then add to a mixing bowl with the raisins.

  3. To a blender jug add coconut milk, coconut cream, cashews, coconut oil, white sugar , nutmeg, cinnamon, egg replacer and vanilla and blend until very smooth.