Dairy Free Maple Pecan Bread Pudding

Bread pudding is one of those desserts that feels warm and comforting without much effort. This dairy free maple pecan bread pudding is soft in the middle, golden on top, and full of cozy flavor.

I make it with dairy free brioche-style bread, so it soaks up all that sweet custard without falling apart. The maple and pecan combo makes it taste like something you would get at a nice bakery.

The whole thing is completely dairy free, which matters to me because I like desserts that everyone at the table can enjoy. No one has to skip it or worry about how they will feel later.

What really pulls it together is the maple cream sauce you spoon over each serving. It is smooth, rich, and just sweet enough to make the whole dessert feel a little special.

If you want a simple dessert that feels like a treat, this one is worth making. It is easy, it looks great, and it always disappears fast.

Why This Recipe Is a Keeper

Rich Dairy-Free Custard – Oat milk and coconut cream create a silky, creamy center without any dairy.

Warm Maple Flavor – Pure maple syrup sweetens both the pudding and sauce with deep, cozy flavor.

Perfect Texture – Brioche-style bread bakes into a golden top with a soft, tender center.

Toasty Pecan Crunch – Toasted pecans add a crisp texture and nutty flavor to every serving.

Here’s What You’ll Need

For the Bread Pudding

• 12 oz Dairy-Free Brioche-Style Bread, Cubed
• 4 Large Eggs
• 2 cups Extra-Creamy Oat Milk
• 1 cup Full-Fat Coconut Cream
• 1/2 cup Pure Maple Syrup
• 1/4 cup Dark Brown Sugar
• 2 tsp Pure Vanilla Extract
• 1 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 1/2 tsp Fine Salt
• 1 cup Toasted Chopped Pecans
• 2 tbsp Melted Dairy-Free Plant Butter

For the Maple Cream Sauce

• 1/2 cup Pure Maple Syrup
• 1/2 cup Full-Fat Coconut Cream
• 2 tbsp Dairy-Free Plant Butter
• 1/4 tsp Fine Salt

How to Make It

Step 1

Grease a 9 x 13-inch baking dish and add the bread cubes in an even layer. Scatter three-quarters of the toasted pecans over the bread.

Step 2

Whisk the eggs, oat milk, coconut cream, maple syrup, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Pour the custard evenly over the bread.

Step 3

Gently press the bread into the custard and let it soak for 30 minutes. Preheat the oven to 350 F while the bread absorbs the liquid.

Step 4

Drizzle the melted plant butter over the pudding and scatter on the remaining pecans. Bake for 40 to 45 minutes, until puffed and golden with a softly set center.

Step 5

Combine the maple syrup, coconut cream, plant butter, and salt in a small saucepan. Simmer over medium-low heat for 4 to 5 minutes, stirring frequently, until smooth and lightly thickened.

Step 6

Let the bread pudding rest for 15 minutes so the custard settles without becoming dry.

Step 7

Serve the bread pudding warm with the maple cream sauce spooned over each portion.

Recipe Tips

Use Slightly Dry Bread

Day-old dairy-free brioche-style bread works best because it can absorb the custard without turning mushy. If the bread is very fresh, spread the cubes on a baking sheet and let them sit uncovered for a few hours.

For a quicker option, warm the cubes at 300 F for 10 to 15 minutes, just until the surface feels dry. Let them cool before adding them to the baking dish.

Blend The Coconut Cream Well

Full-fat coconut cream can separate in the container, so stir it until the thick and liquid parts are fully combined before measuring. This gives the custard and sauce a smoother texture.

If the coconut cream is very firm, let it sit at room temperature for a few minutes. It should be soft enough to whisk into the oat milk without leaving small lumps.

Coat Every Bread Cube

Pour the custard slowly over the bread, moving around the dish so it does not collect in just one spot. Gently press the cubes down until most of their surfaces are coated.

Let the pudding soak for the full 30 minutes, pressing the bread down once or twice during that time. This helps the center bake up soft instead of leaving dry pieces underneath the pecans.

What to Make Next

• Dairy Free Apple Cider Donut Ice Cream
• Dairy Free Caramelized Banana Pudding
• Dairy Free Cinnamon Roll Blondies
• Dairy Free Cinnamon Roll Swirl Ice Cream
• Dairy Free Maple Pancake Crunch Ice Cream

Popular Questions

Can I prepare this bread pudding the night before?

Yes, you can assemble the bread pudding, cover the dish, and refrigerate it overnight before baking. The bread will absorb more custard, creating a softer, richer texture.

Let the dish sit at room temperature for about 20 minutes while the oven heats, then add the melted plant butter and remaining pecans before baking.