Noggy Bread Pudding

If you’re looking for an easy recipe idea to whip up when those extra relatives are in town, this may do it. It would be equally good served for brunch or as dessert, and I think it would be rather irresistible with a dollop of vegan cashew cream or coconut cream on top.

– Linda Nelson

Noggy Bread Pudding


6 cups cubed French bread (I used a whole wheat baguette.)
2 1/4 cups non-dairy nog (You can use a commercial brand or make your own at home. I’ll post my homemade recipe soon.)
1 1/2 tablespoons corn starch
2 tablespoons maple syrup
2 teaspoons rum extract
1/2 teaspoon nutmeg
1 teaspoon cinnamon, and more for sprinkling on the top
1/2 cup toasted slivered almonds
1/2 cup raisins


Grease an 8 inch baking dish, and preheat the oven to 350.

Whisk the corn starch with the maple syrup and rum extract until smooth in a big bowl, and then add the non dairy nog.

Add the bread cubes to the mixture above, and wait until the cubes are softened and the liquid is absorbed.

Fold in the almonds and raisins along with the nutmeg and cinnamon. Scoop the mixture into the prepared pan, and bake for 35 to 45 minutes or until it is golden and firm.

Feel free to substitute other nuts or dried fruits for the almonds and raisins.

Your kitchen will smell heavenly so you might not want to make this once you’d like your guests to leave!


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