To be honest, I’ve never really been a fan of bread pudding. This is probably because I don’t like eggs. So, when someone says Vegan, I’m all for it! This recipe is super simple and for the pickiest of eaters, they’d ever even know it was vegan. It’s literally THAT GOOD!
For the bread pudding:
6-7 cups of day old bread, cut into cubes
2 cups of unsweetened vanilla almond milk
3/4 cup of brown sugar
2 teaspoons of vanilla
1 pinch of salt
1 1/2 teaspoons of ground cinnamon
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground allspice
2 tablespoons of White Hennessy (any cognac will work)
2 teaspoons of cornstarch
1 stick (1/4 cup) of vegan butter, melted
1 cup of golden raisins (optional)
For the salted caramel
2 sticks of vegan butter
1/2 cup of brown sugar
1 1/2 tablespoon of unsweetened vanilla almond milk
1 teaspoon of vanilla
1/2 teaspoon of Kosher salt
Preheat the oven to 375.
Meanwhile, make the custard. In a large bow, mix together the almond milk, brown sugar, vanilla, salt, cinnamon, nutmeg, allspice, cognac, and cornstarch until smooth. Then, add in the cubes of bread. Mix tiger and even smash a few in your hands to ensure the bread soaks up the custard. Pour the mixture into a casserole dish and then drizzle over the melted butter and golden raisins.
Transfer to the oven and bake for 25-30 minutes or until the custard has set and the bread pudding is golden brown. Set aside and make the caramel.
In a sauce pan, add in the butter and brown sugar. Cook together until the sugar has melted . Remove from the heat and add in the vanilla, almond milk, and Kosher salt. Set aside to cool slightly.
To serve, pour the sauce over a square of bread pudding.