Butterscotch Bread Pudding from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It's Not All Rabbit Food, and Your Friends Will Still Come Over for Dinner by Kristy Turner

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ cup (40 g) coconut sugar or vegan brown sugar
• ¼ teaspoon salt
• Coconut Whipped Cream, optional
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 6 cups (360 g) cubed sourdough or French bread, preferably slightly stale
• 1 tablespoon arrowroot powder or cornstarch
• Cooking spray
• 1¾ cups (435 ml) non-dairy milk
• ½ cup (120 g) unsweetened applesauce
• 1 cup (165 g) chopped dried apricots
• ½ cup (50 g) chopped walnuts, optional
• ½ cup (125 ml) non-dairy milk
• ½ cup (125 ml) soy or coconut creamer or canned coconut milk
• ⅛ teaspoon salt
• 2 teaspoons vanilla extract
• ¼ cup (60 ml) agave syrup
• ½ cup (75 g) coconut sugar or vegan brown sugar
• ½ cup (105 g) vegan butter