bread pudding – Dairy-Free

Bread pudding is like a cake. It’s not something I would eat for breakfast on a weekly or monthly basis. I only make it when I have leftover challah from Shabbat. Last Sunday my husband used a third of the leftover challah to make a classic French toast for him and the boys, and I used the rest of it to make myself a dairy-free bread pudding. My sinuses get congested and phlegmy if I eat dairy.

At the table:

Leo: Mommy, I feel bad saying that the french toast is delicious.
Me: Why?
Leo: Because I don’t want you to feel bad that you can’t eat it.
Me: Don’t worry about me, love, I’m extremely satisfied with my bread pudding. It’s probably better than your french toast.
My husband: It is.

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I wish
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Dairy-Free Bread Pudding

The berries pop in the mouth and release a tarty juice that gives a great contrast. You can use other fruits such as banana, mango, figs. 
Course: Breakfast, Sweet
Cuisine: Vegetarian
Diet: Vegetarian
Keyword: Bread, Dairy-Free, Vegetarian
Servings: 2
Author: Shelly


  • Coconut oil for greasing the baking dish
  • 3 eggs
  • ¼ cup tangerine or orange juice - or nut milk
  • 1 tablespoon maple syrup
  • 2 teaspoons vanilla extract
  • A pinch of salt
  • A pinch of ground cardamon - optional
  • 3 - 4 slices Challah or brioche, diced roughly
  • ¼ cup mixed berries* or one type of berry of your choice - optional


  • Preheat the oven to 380°F. Oil a medium baking dish, big enough to fit the pudding mixture or individuals in a muffin tin.
  • Put the eggs and tangerine juice in a medium bowl and whisk. Add the maple syrup, vanilla extract, salt and cardamom and beat until well combined. Add the Challah dice and push them in the mixture to soak.
  • Stir in the berries.
  • Spoon the mixture into the baking dish and put bake for about 25 minutes. If you use a muffin tin, then bake for about 15 minutes. The bread pudding is ready when the top is golden brown. Let it cool for a few minutes before you remove it from the pan. You might need to use a sharp knife around the edges to help the bread to slide out.
  • Serve with a short drizzle of maple syrup.


*If you're using frozen berries, thaw them a little bit before. I warm them up slightly in a saucepan.


    • Hi Linda, honestly, I’m not sure if it would work without eggs but you can always try and let me know. I think it might work with chia seeds soaked in water for 5 minutes (perhaps 2 TBSP chia with 5 TBSP water). Please let me know if it worked:)

    • Oops, I am sorry. It goes with the eggs. You can use nut milk instead of tangerine/orange juice. Thank you for letting me know.

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