The apples, bourbon and pecans in this recipe really make this bread pudding without eggs something special and will make your home smell incredible!Jump to Recipe
If I had to choose to have one dessert for the rest of my life, it would hands down be bread pudding. When we go out to eat, I always scan the dessert menu to see if they serve any. It had been awhile since I had any so I decided to try making a yummy bread pudding without eggs!
Bread pudding can come in so many variations and I am on a quest to make them all!
With us being deep into the fall season, I knew I wanted to make one with apples. I also love when bread pudding is sauced up with a glaze, especially if it's a bourbon one. To me, that is the perfect way to top off this dessert (oh and maybe with a scoop of vanilla bean ice cream as well).
This apple bread pudding is just what you need for a warm and cozy after dinner treat. It has nice chunks of apples and chopped pecans. The accompanying bourbon glaze is the star of the show and is a component that is not optional to skip!
What kind of bread can I use?
Honestly, you can use any day old bread. I used French bread here but I've also made this recipe in the past with whole wheat bread and it was just as delicious. I try to purchase my loaf at least a day or 2 before I plan on using it. If you're looking to keep things completely vegan/egg free, be sure to look at the ingredients list on the packaging and be sure that it is an eggless bread. Every once in awhile, I'll notice that some brands use eggs in their bread making process.
Tips if you don't have any stale bread on hand
If you find yourself not being able to purchase your bread til the day you plan on making this, you can cut your loaf into 1"-2" cubes, place them on a baking sheet and bake at 325°F for a few minutes. I suggest starting at 5 minutes, check on it and then add a few minutes at a time. Loaf cubes will be ready before they start turning golden. Once you remove them from the oven, let them cool while you prepare your wet mixture. Resume making bread pudding without eggs as usual.
Want to keep this recipe dairy free? Make this version of the bourbon glaze
Here are the ingredients you'll need:
- 2 tablespoon vegan butter
- 3 tablespoon bourbon
- ½ cup brown sugar
- Pinch of salt if vegan butter is unsalted
How to make dairy free bourbon glaze
When the end of your baking time is near (last 10 minutes), you can begin to make your bourbon glaze. In a small pot or saucepan, melt your vegan butter on low heat. Add in your bourbon and sugar. Whisk together and bring it to a simmer. Simmer on low heat for about 5 minutes, stirring occasionally. Glaze will thicken up a bit. Remove from heat. Pour over bread pudding as soon as you remove it from the oven.
How should I store my eggless bread pudding?
Due to the moisture associated with desserts like bread pudding, I recommend storing in the refrigerator. I store mine in the refrigerator in an airtight container. It should last up to a week.
In search of other apple recipes? Give the Apple Pie Spice Cheesecake Bars or Apple Cider Bundt Cake with an Apple Cider Glaze a try.
Vegan Apple & Bourbon Bread Pudding
- 13"x9" baking dish
- 1 loaf day old, French bread cut into 1"-2" pieces
- 1 cup granulated sugar
- 2 cups milk substitute
- ¼ cup unsweetened applesauce
- 1 tablespoon vanilla extract
- 2 tbsp bourbon feel free to add more or less to taste
- 1 ½ tsp apple pie spice
Apple sugar mix:
- 2 cups cubed apple
- ¼ cup chopped pecans
- 2 tbsp granulated sugar
- 2 tablespoon organic brown sugar
- ½ teaspoon apple pie spice
- 2 tablespoon butter, unsalted
- 3 tablespoon bourbon
- 2 tablespoon heavy cream
- ½ cup brown sugar, packed
- pinch of salt if butter is unsalted
- Preheat oven to 350°F. Spray baking dish with non-stick cooking spray. Add half of your cubed pieces of bread to your baking dish. Set aside.
- In a large bowl, whisk together: milk substitute, applesauce, sugar, vanilla, bourbon, and apple pie spice. In that same bowl, add the cubed pieces of French bread and press into the milk mixture with your hands making sure that all the bread is covered in milk. Let the bread soak for about a minute before transferring to a greased 13x9” baking dish.
- Add your apple pecan and sugar mix over the bread. Place in the oven and bake for 45 minutes at 350°F. The top should start to turn brown and get a bit crispy. I left mine in for an extra 10 minutes to really let the top get crispy. Once removed from oven, you can pour the bourbon glaze over it. Serve warm.
Apple sugar mix:
- In a small bowl, combine your cubed apples with the pecans, sugars and apple pie spice.
- When the end of your baking time is near (last 10 minutes), you can begin to make your bourbon glaze. In a small pot or saucepan, melt your butter on low heat. Add in your bourbon, heavy cream and brown sugar. Whisk together and bring it to a simmer. Simmer on low heat for about 5 minutes, stirring occasionally. Glaze will thicken up a bit. Remove from heat. Pour over bread pudding as soon as you remove it from the oven.
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