Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with oil or non-stick cooking spray.
In a large mixing bowl, combine the cubed bread and raisins (if using).
In a small saucepan, heat the non-dairy milk and vegan butter substitute over medium heat until the butter is melted. Remove from heat and let cool slightly.
In a separate mixing bowl, whisk together the sugar, flax eggs, vanilla extract, and ground nutmeg until well combined.
Gradually pour the non-dairy milk mixture into the sugar mixture, whisking constantly to combine.
Pour the wet mixture over the bread cubes and raisins, and gently toss until all the bread cubes are coated.
Transfer the bread mixture to the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until the bread pudding is set and golden brown on top.
While the bread pudding is baking, prepare the sauce. In a small saucepan, combine the vegan butter substitute, sugar, brown sugar, and coconut milk. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth and creamy.
Remove the sauce from heat and stir in the vanilla extract.
When the bread pudding is done baking, remove it from the oven and let it cool slightly.
Serve the bread pudding warm, drizzled with the warm vanilla sauce.
This vegan version of Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce captures the essence of the original recipe while being entirely plant-based. It’s a comforting and satisfying dessert that’s perfect for any occasion. Enjoy!
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