Vegan Bread and Butter Pudding with Fruit Compote and Coconut
This recipe for vegan bread and butter pudding has a sweet twist that we can’t get enough of – coconut! The fruit compote and coconut are a great addition to this bread and butter pudding. It adds a lighter taste to the traditionally heavy but hearty pudding.
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Britain is known for its warming, hearty, comforting desserts, and the classic bread and butter pudding definitely fits that bill. And if you thought it couldn’t get any better you’d be wrong. The addition of fruity compote to the traditional recipe certainly takes this version to the next level.
What is bread and butter pudding?
Traditionally, bread and butter pudding sees slices of white bread layered in a dish, sprinkled with raisins or sultanas, and then covered in an egg custard and spices like nutmeg before baking.
This dish is easy to veganise because it just means using a vegan version of custard, which replaces the milk and egg yolks with coconut milk, soya milk and cornflour.
The coconut milk offers a nice tropical edge to the pudding and pairs beautifully with the fruit compote, which helps to lift the pudding and create balance with the custard flavour.
Do you eat bread and butter pudding warm or cold?
The answer is you can do either. We would certainly recommend enjoying this fresh from the oven, but if you do have any leftovers you can cut the pudding into slices and enjoy it cold the next day. Just make sure you keep it in the fridge.
Top food waste tip
Using slightly stale bread for this recipe is encouraged as it will soak up the custard better.
And it doesn’t have to just be a white loaf that you use either. Pretty much any bread that needs using up will work, including vegan brioche, and even if you have any vegan croissants that have gone slightly past their best.
Total Time: 1 hour and 40 minutes
Prep Time: 45 minutes
Cook Time: 55 minutes
Calories: 434
Servings: 6
Rating:
Total Time: 1 hour and 40 minutes
Calories: 434
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the fruit compote
- 66.666666666667 66.666666666667 g fruit of your choice (we used strawberries, pineapple, blueberries, raspberries, and cranberries)
- 16.666666666667 16.666666666667 g caster sugar
- For the custard
- 66.666666666667 66.666666666667 ml coconut milk
- 40 40 ml soya milk
- 16.666666666667 16.666666666667 g caster sugar
- 0.5 0.5 tbsp cornflour
- 0.16666666666667 0.16666666666667 tbsp water
- For the pudding
- 2 2 slices of white bread, cut diagonally
- 0.5 0.5 tbsp desiccated coconut
- 0.33333333333333 0.33333333333333 tbsp apricot jam
- 0.16666666666667 0.16666666666667 tsp water
Method
- Preheat the oven to 180°C/355°F/Gas Mark 4. To make the compote, add the fruit and sugar to a saucepan over medium heat and cook for about 15 minutes until the fruit is cooked down and the mixture is thick. Set aside to cool.
- For the custard, mix the coconut milk, soya milk and caster sugar in a saucepan and bring to a slow boil. Mix the cornflour and water together and slowly pour into the mixture whilst whisking, until the custard thickens.
- In a baking tray, layer the bread, compote and desiccated coconut, then pour the custard over the bread and allow to soak in for 30 minutes. Once the custard had soaked into the bread, place it in the oven and bake for 30 minutes.
- Whilst the bread and butter pudding is baking, heat the apricot jam with a teaspoon of water, remove the pudding from the oven and brush the top with the warm jam. Return to the oven and bake for a further 10 minutes to glaze the top.
Each 261g serving provides:
Fat 18g, Saturates 14g, Carbohydrate 67g, Sugars 40g, Fibre 3g, Protein 6.6g, Salt 0.56g
Hungry for more? Check out these indulgent vegan dessert recipes!
