Strawberries & Cream Bread Pudding

Strawberries and Cream Bread Pudding

Isa Chandra Moskowitz is a fabulous vegan cookbook author. All of her recipes are easy and fun and have a joyous quality about them. This recipe from her book, Isa Does It, puts coconut milk and almond milk to good use. You won’t miss the dairy at all. In fact, the lighter quality of this bread pudding is a welcomed change. Make sure to use day-old bread. It soaks up the custard just right.

Total time: 1 hour
Active time: 20 minutes

Sometimes I stare at my bakery-fresh bread with laser eyes, trying to make it a little bit stale so that I can make bread pudding. It doesn’t usually work, but there is no better use for day-old bread than bread pudding! This version is rich with coconut milk and juicy sweet strawberries bleeding into the batter. It’s so creamy and berrylicious. Serve warm with a little coconut-based vanilla ice cream for added decadence.


Recipe reprinted from Isa Does It. Copyright 2013 by Isa Moskowitz Chandra. All rights reserved. No part of this excerpt may be reproduced or printed without permission in writing from the publisher. Reprinted by arrangement with Little, Brown and Company. Photographs by Vanessa Rees.

Strawberries & Cream Bread Pudding
Makes: Serves 8
  • 6 cups 1-inch-cubed day-old bread (about 1 pound)
  • 1 cup almond milk (or your favorite non-dairy milk)
  • 3 tablespoons organic cornstarch
  • 1 cup coconut milk
  • ½ cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • 2 cups strawberries, sliced ¼ inch thick
Optional glaze:
  • 1 cup confectioners’ sugar
  • 1 tablespoon almond milk
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon
  1. Preheat the oven to 350°F. Lightly grease an 8-inch square pan.
  2. Place the cubed bread in a large bowl. In another bowl, whisk together the almond milk with the cornstarch to dissolve. Mix in the coconut milk, sugar, lemon juice, vanilla and cinnamon. Pour over the cubed bread and stir to coat. Let sit for at least 15 minutes to let the liquid soak into the bread.
  3. Fold in the strawberries, then pour into the pan and spread so that it’s relatively even.
  4. Bake for 30 to 35 minutes, until the top is lightly browned and feels firm to the touch. Allow to cool a bit on a cooling rack, then serve warm. Drizzle with glaze, if using.
  5. For the glaze:
  6. Sift the confectioners’ sugar into a large bowl. Add the almond milk, vanilla and coconut oil and stir until smooth.

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