Ginger Marmalade Bread Pudding

Try our decadent vegan take on this Nigella Lawson favourite - Cheers, Nigella!

  • Dairy free
  • Vegan
  • 90 minutes
  • 12 servings


  • 6 tbsp vegan butter, divided
  • 1/3 cup raisins
  • 3 tbsp dark rum (optional – sub vanilla extract)
  • 10 slices brown bread
  • 5-8 tbsp ginger marmalade
  • 2 tbsp Follow Your Heart Vegan Egg (whisked with 1/3 cup of the cold coconut milk)
  • 3 tbsp bumble bloom Ginger
  • 1 can coconut milk (refrigerated for 8-12 hours before use)
  • 1 can coconut cream (approx. 160 ml)
  • ½ tsp ground ginger
  • 2 tbsp granulated brown sugar


  1. Preheat oven to 350 F.
  2. Grease a shallow 1 ½-quart baking dish with some of the vegan butter.
  3. Put the raisins in a small bowl, pour the rum over and microwave them for 1 minute, then leave them to stand. This is a good way to soak them quickly but juicily.
  4. Make sandwiches with the brown bread, butter and ginger marmalade (1-1 ½ tbsp in each sandwich); reserve some butter to dot on the top later.
  5. Cut the sandwiches in half into triangles or other shapes that put a smile on your face and arrange them in the dish any way you like.
  6. Sprinkle with the raisins and any left over rum - don't waste it!
  7. Whisk the vegan egg mixture together with the bumble bloom Ginger, and mix in the coconut cream and coconut milk. Pour this over the sandwiches and let them soak up everything for about 10 minutes.
  8. Butter any exposed crusts, mix the ground ginger and brown sugar together, and sprinkle it on the buttered crusts and over the rest of the pudding.
  9. Put the pudding dish on a baking tray and put in the oven for about 45 minutes or until the custard has set.
  10. Remove from the oven and let stand for 10 minutes before serving.
  11. Serve with whipped coconut cream or vegan ice cream.