Jamaican Bread Pudding Recipe (Vegan and Gluten Free)

Jamaican Bread Pudding Recipe (Vegan and Gluten Free)

Learn how to make a vegan rendition of the infamous Jamaican bread pudding. A really simple yet delicious recipe made with bread, mixed fruit, spices and sweet coconut milk. Served with an optional rum sauce.

Course Baked goods

Cuisine Jamaican

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings people

Calories 728kcal

Author Charla

Ingredients

1 lb vegan gluten free bread (450g) chopped
3 cups coconut milk (678g)
¾ cup raw cane sugar (150g)
¼ cup ground flaxseed (40g)
¼ teaspoon pink salt (1.5g)
1 teaspoon vanilla (4g)
1 teaspoon nutmeg (2g)
1 teaspoon cinnamon (2g)
1 teaspoon mixed spice (2g)
1 tablespoon rum essence (13g)
1 cup dried mixed fruit (40g)

For the optional rum sauce

14 oz full fat coconut milk (400ml)
¼ cup raw cane sugar (50g)
¼ cup vegan butter (28g)
1 tablespoon rum essence (13g)

Instructions

Preheat the oven to 180C/356F.
Place the chopped bread in a large bowl and set aside.
Place the coconut milk, raw cane sugar, ground flaxseed, vanilla, cinnamon, nutmeg and mixed spice in a blender and blitz until smooth.
Transfer into a large jug or a bowl then mix together with the mixed fruit and rum essence.
Pour the liquid into the bowl with the bread.
Use either your hands (with gloves on) or a potato masher to breakdown the majority of the bread until it is fully saturated (I like to leave some pieces of bread whole and use it for the topping).
Pour the mixture into a square 9x9 oven proof baking dish and arrange the pudding so that chopped pieces of bread are on top.
Bake for roughly 60-70 minutes (mine took just under an hour to bake) or until the bread pudding is golden brown. If the pudding hasn't cooked after the given time, loosely cover with foil and check it is ready in 15 minute intervals.
Once baked, remove from the oven and allow to cool down before slicing/serving.
Meanwhile, prepare the optional sauce.
Add the coconut milk, dairy free butter and sugar in a medium sized saucepan and bring to the boil while stirring.
Once boiled, reduce the heat and simmer (while stirring) for 20 minutes until the sauce has darkened and thickened.
Stir in the rum essence once the sauce is ready.

Notes

Use whatever gluten free/vegan bread that you want.
Be sure to use ALL parts of the bread, let nothing go to waste!
I use rum essence but you can use actual Jamaican dark rum instead if you want to.
Any leftovers should be refrigerated for up to 3 days.
For best results, make sure to use a square oven proof dish i.e 8x8 or 9x9.
To re-heat, cover the oven proof dish with foil and heat in the oven for a few minutes.
You can use another type of plant based milk like Almond Milk, if you want to.
You can chop the bread up into giant chunks or small pieces.
When breaking down the bread, if you want your bread pudding to be smoother then you need to breakdown all of the bread.

Nutrition