Vegan Savoury Bread Pudding - Dairy-free + Eggless Recipe (2024)

A simple, make-ahead mixed mushrooms and spinach vegan savoury bread pudding recipe also known as strata. This eggless and dairy-free version is perfect for a totally scrumptious breakfast as well as a new classic dinnertime main or side dish.

Bread pudding usually sparks recollections of a warm homey dessert or sweet breakfast, but the effortless combination of stale bread, plant-based milk, a few herbs and vegetables also makes a pretty tasty savoury dish.

Savoury bread pudding is versatile and can accommodate an array of earthy or leafy vegetables, fresh herbs, filling legumes and beans, marinated tofu and nowadays we have a selection of rich vegan cheeses for extra flavour.

This recipe is surprisingly forgiving and can be put together in little time. In fact while we were filming this recipe, Kevin even mentioned, well that’s a recipe that is difficult to fail. He’s right. It’s a great recipe for beginners as well as experienced cooks alike.

A savoury version of the classic bread pudding is not new to this blog. And I thought it was time to revisit this recipe with a few tweaks and a video. I’ve adjusted the ingredients to serve more. This savoury pudding is just right for any occasion, can even be made ahead of time and can be enjoyed either warm or cold.

Watch the video and if you do give this recipe a try, don’t forget to tag us on social media.

A few tips:

• Aquafaba (or the liquid from a can of beans) firms up the texture a little although if you don’t have aquafaba on hand then non-dairy milk will work just fine.
• Butter or margarine: I’ve omitted vegan butter or margarine that is traditionally called for in this recipe as coconut milk adds a lot of richness already. Feel free to spread the bread with some vegan margarine (prior to cutting it) for a more indulgent and rich dish if you are using other non-dairy milk. Or just leave this out completely for a lighter version.
• Any stale bread will work for this recipe. Different types of bread will require slightly more or less milk to soak the bread. Adjust the amount as required.
• The choice of non-dairy milk will affect the taste and texture. My preference is for coconut milk for its richness and fragrance. If you are using homemade coconut milk (like I did), make the milk to a thicker creamier consistency by reducing the ratio of water to coconut flakes. Else use one can [400 ml] thick creamy coconut milk diluted with water to make up the quantity called for – this will yield a much nicer texture.
• Baking dish: this pudding can be made in a large baking pan (either ceramic, glass or tin) or in individual ramekins like I did in the old recipe.
• Serving size: this recipe does feed a crowd and is very filling. So, you may want to half or quarter the recipe (or go with the other recipe that serves two in little ramekins) if you are making this just for one or two.

Today’s video not only takes you through the usual step-by-step process but it is also part of a collaboration with a bunch of awesome vegan foodtubers. If you follow us on social media, you might have caught the buzz already. So if all this talk has stoked your interest and creativity, head to this video playlist to have a peek at everyone’s recipe or check out their blog.

Vegan Brinner Recipe Collab

Vegan Egg Breakfast Sandwiches from Lisa of The Viet Vegan
Vegan Breakfast Nachos from Jasmine & Chris of Sweet Simple Vegan
Vegan Breakfast Tacos from Anne-Marie of Meat Free Athlete
Vegan Maple Bacon Granola from Natalie of Feasting on Fruit
Cheezy Vegan Breakfast Pizza from Caitlin of Caitlin Shoemaker
Loaded Potato Waffles from Katherine & Devin of Two Market Girls
Vegan Chickun and Waffles {video only} from Lisa of Lisa Reimi
Breakfast Bao {video only} from Rawch and Dee of The Kale Sandwich Show
Vegan Breakfast Lasagna from Lauren of Hot for Food
Vegan Savoury Bread Pudding from us – Veganlovlie – recipe below (video above)

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Vegan Savoury Bread Pudding with Mushrooms and Spinach

Ingredients (serve 6 – 8 as a side dish)
175 g white mushrooms, sliced
125 g oyster mushrooms, sliced
600 g stale bread, chopped into small pieces
150 g spinach
3/4 cup aquafaba (or non-dairy milk)
3 cups [homemade*] coconut milk (or other non-dairy milk)**
1/3 cup coconut or non-dairy milk
3 tablespoons cornstarch
2 tablespoons nutritional yeast (or 1 teaspoon Marmite)
1 teaspoon salt
5 – 6 sprigs of fresh thyme (or 1 teaspoon dried thyme)
2 tomatoes, sliced (optional for topping)
Ground black pepper to taste
Vegan margarine for spreading on bread (optional)

*If making your own coconut milk at home, make it a thicker consistency (i.e. reduce the water to blend the coconut).

** You may need more milk depending on the type of bread that you are using. Some bread will soak up more liquid.

Heat a skillet on medium high temperature. Add in the mushrooms with a pinch of salt. Saute for about 2 minutes then add the spinach. Once spinach are lightly wilted, turn off the heat. Place the mushrooms and spinach in a bowl and set aside.

In a small mixing bowl, add the cornstarch and 1/3 cup of non-dairy milk. Stir and mix well.

In a large mixing jug, add the rest of the non-dairy milk, the aquafaba (or more milk), the cornstarch mixture, the nutritional yeast and salt. Stir and mix well.

Lightly grease an 8-inch [21 cm] and 2-inch [ 5 cm] deep square baking pan.

If you wish, spread the bread with some margarine before cutting it into small pieces.

Place the first layer of bread at the bottom of the baking pan.

Pour some of the milk mixture (about 1/3 of the amount) onto the bread. Press the bread into the milk to soak it.

Sprinkle with some thyme leaves.

Layer half of the mushrooms and spinach on the bread.

Cover with a second layer of bread. Pour some more milk onto the second layer to soak the bread.

Add some more thyme.

Layer the rest of the mushrooms and spinach followed by a last layer of bread.

Pour the rest of the milk mixture, some more thyme. Press the bread well to soak it completely.

Top with a final layer of sliced tomatoes. Sprinkle with some ground black pepper.

Let the bread stand in the baking pan for about 15 minutes.

Meanwhile, preheat the oven at 180 degrees Celsius (350 degrees Fahrenheit).

Bake for about 45 – 50 minutes.

Remove from the oven and let stand for 15 minutes before slicing and serving.

This pudding can be served warm or cold and makes great leftovers.

Utensils / Kitchen equipment suggested for this recipe

Ceramic, glass or tin 8-inch [21 cm] by 2-inch [5 cm] deep square baking or cake pan
10-inch [25 cm] cast iron skillet
BBI kitchen scale
Cup and spoon measurement set (includes mixing bowls)
Measuring jug
Japanese knife set
Wooden chopping board
Stir-fry spatula