There’s a unique magic in dessert that transforms humble, simple ingredients into a symphony of comfort and joy. Bread pudding sits squarely in this category a traditional dish born from necessity that has evolved into a beloved classic. But what happens when you reimagine this homely favorite for the modern, plant-based kitchen? You get a creation so decadent, so richly satisfying, that it transcends its “vegan” label to become simply an incredible dessert: Chocolate Chunk-Banana Vegan Bread Pudding.
This isn’t just a simple recipe; it’s a deep dive into crafting the perfect vegan bread pudding. We’ll explore the alchemy of creating a luscious, egg-free custard, the best bread choices for optimal texture, and how the divine pairing of ripe banana and dark chocolate chunks creates a dessert that is moist, rich, and irresistibly delicious. Whether you’re a seasoned vegan baker or simply looking for a spectacular dessert to wow a crowd, this guide is your definitive resource.
Why This Recipe Works: The Science of Vegan Comfort
Traditional bread pudding relies on a custard made from eggs and dairy. The eggs provide structure and richness, while the dairy (often cream) adds fat and moisture. The challenge in veganizing this dish is replicating that creamy, set, and unctuous texture without those animal products. This recipe masterfully solves that puzzle:
- The Starch Power of Banana: Overripe bananas are a vegan baker’s secret weapon. They are naturally sweet, moist, and, crucially, high in pectin and starch. When baked, these starches gelatinize, helping to thicken and set the custard around the bread, mimicking the binding property of eggs.
- The Fat Content of Full-Fat Coconut Milk: For richness that rivals heavy cream, full-fat canned coconut milk is unparalleled. Its high fat content coats the bread particles, ensuring a tender, moist crumb and a luxuriously creamy mouthfeel. It also carries flavors beautifully, allowing the vanilla and chocolate to shine.
- The Binding Agent: Cornstarch: A small amount of cornstarch acts as a guaranteed insurance policy, providing additional thickening power to ensure the pudding sets firmly without being gummy.
- The Flavor Synergy: The tropical, subtle notes of coconut milk complement the caramel-like sweetness of roasted bananas and the bitter depth of dark chocolate. It’s a trio of flavors that feels both indulgent and sophisticated.
Ingredients: Choosing the Best for the Best Results
The simplicity of bread pudding means every ingredient plays a critical role. Here’s a breakdown of what you’ll need and why:
For the Pudding:
- 1 lb (450g) Stale Bread: This is the foundation.
- Best Choices: A sturdy, rustic bread is ideal. French baguette, sourdough, ciabatta, or a good-quality Italian loaf work perfectly. Their robust crust and open crumb absorb the custard without disintegrating.
- Good Alternatives: Challah or brioche (check for vegan versions) will make an incredibly rich and tender pudding. Day-old cinnamon raisin bread can also add a wonderful spice note.
- Key Tip: The bread MUST be stale. Fresh bread will turn into a mushy, porridge-like mess. If your bread is fresh, cube it and toast it in a 300°F (150°C) oven for 10-15 minutes until dried out.
- 3 large Overripe Bananas: The spottier, the better. They should be soft and very sweet.
- 1 can (13.5 oz / 400 ml) Full-Fat Coconut Milk: Do not use light coconut milk; the fat is essential for richness.
- 1 ½ cups (360 ml) Unsweetened Plant-Based Milk: Oat milk is our top choice for its creamy neutrality and great frothing ability. Almond or soy milk are also excellent.
- ¾ cup (150g) Brown Sugar: Provides a deep molasses-like sweetness and moisture.
- ¼ cup (30g) Cornstarch: Our key thickening agent.
- 1 tbsp Vanilla Extract: Use the real thing for the best flavor.
- 1 tsp Ground Cinnamon
- ½ tsp Sea Salt: Balances the sweetness and enhances all other flavors.
- 1 cup (170g) Vegan Dark Chocolate Chunks or Chopped Bar: Chunks create glorious molten pockets of chocolate. Ensure the chocolate is vegan (no milk solids).
For the Optional (but Recommended) Bourbon Caramel Sauce:
- ½ cup (100g) Granulated Sugar
- ¼ cup (60 ml) Water
- ¼ cup (60 ml) Full-Fat Coconut Milk
- 2 tbsp Vegan Butter
- 1 tbsp Bourbon (optional)
- Pinch of Salt
Step-by-Step Recipe Instructions
Prep Time: 20 minutes | Soak Time: 30 minutes | Bake Time: 50-60 minutes | Total Time: 1 hour 50 minutes | Serves: 8-10
1. Prepare the Bread:
Grease a 9×13 inch baking dish. Cut your stale bread into 1-inch cubes and place them in the dish in an even layer. If using fresh bread, toast the cubes first as described above.
2. Create the Vegan Custard:
In a blender, combine the overripe bananas, full-fat coconut milk, plant-based milk, brown sugar, cornstarch, vanilla extract, cinnamon, and sea salt. Blend on high for 45-60 seconds until the mixture is completely smooth and silky. This step is crucial for integrating the cornstarch and ensuring no lumps.
3. Combine and Soak:
Pour the blended custard mixture evenly over the bread cubes in the baking dish. Using your hands or a spatula, gently press the bread down into the liquid and toss to ensure every piece is thoroughly coated. This is where the magic begins.
Sprinkle the vegan chocolate chunks evenly over the top and gently fold them in.
Allow the mixture to soak for at least 30 minutes at room temperature. For an ultra-custardy texture, you can cover and refrigerate for up to 4 hours. Press down on the bread occasionally to help it absorb the liquid.
4. Preheat and Bake:
Preheat your oven to 350°F (175°C).
Once the soaking time is complete, cover the dish with aluminum foil. Bake covered for 30 minutes. This initial covered baking steams the pudding and allows the custard to set gently without over-browning the top.
5. Finish Baking:
Remove the foil and continue baking for another 20-30 minutes, or until the top is golden brown, crispy in places, and the custard is fully set (it shouldn’t jiggle loosely in the center when you shake the pan).
6. Rest and Serve:
Remove the bread pudding from the oven and let it rest for at least 15-20 minutes before serving. This resting period allows the custard to finish setting, making it easier to slice and serve. It’s a test of patience, but it’s worth it.
Crafting the Ultimate Bourbon Caramel Sauce (Optional)
While this bread pudding is sublime on its own, a drizzle of warm vegan caramel sauce elevates it to a restaurant-quality dessert.
- Melt the Sugar: In a medium, heavy-bottomed saucepan, combine the granulated sugar and water. Heat over medium heat, swirling the pan occasionally, but do not stir. Stirring can cause the sugar to crystallize. Cook until the sugar dissolves and turns a deep amber color (about 5-7 minutes).
- Add Fats and Cream: Carefully and slowly whisk in the coconut milk and vegan butter. The mixture will bubble vigorously. Keep whisking until the caramel is smooth.
- Finish: Remove from heat and whisk in the bourbon (if using) and a pinch of salt. Allow to cool slightly before serving. It will thicken as it cools.
Serving Suggestions and Variations
This recipe is wonderfully adaptable.
- Serve It Warm: A scoop of warm bread pudding with a drizzle of caramel sauce and a scoop of vegan vanilla ice cream is the ultimate dessert experience.
- Add Nuts: Fold in ½ cup of chopped pecans or walnuts with the chocolate chunks for a delightful crunch.
- Spice It Up: Add a pinch of nutmeg or cardamom to the custard for a more complex spice profile.
- Make it Gluten-Free: Use a sturdy gluten-free bread. The recipe works perfectly.
- Breakfast Version: Reduce the sugar to ½ cup and skip the chocolate for a decadent yet arguably acceptable breakfast bake.
Storage and Reheating
- Storage: Allow leftover bread pudding to cool completely, then cover tightly with plastic wrap or transfer to an airtight container. It will keep in the refrigerator for up to 4 days.
- Reheating: To restore its glory, reheat individual portions in the microwave for 60-90 seconds or in a 350°F (175°C) oven for 10-15 minutes until warmed through. The oven method will give you a crispier top.
Conclusion: A Dessert That Welcomes Everyone
This Chocolate Chunk-Banana Vegan Bread Pudding is more than just a recipe; it’s a testament to the creativity and delicious possibilities of plant-based cooking. It proves that you don’t need eggs or dairy to achieve ultimate comfort food status. It’s a dessert that is humble in its origins but spectacular in its execution a warm, gooey, chocolatey, and soul-satisfying treat that will delight vegans and non-vegans alike. So, grab those spotty bananas, that leftover bread, and get ready to create a new classic. Your taste buds will thank you.
