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

Name: 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
Total time: 45 min
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

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Fellow carboholics know that bread pudding is just the ultimate way to consume bread. Pieces of bread baked in a sweet, creamy sauce? Yeah, it’s one of the best

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