Butterscotch Bread Pudding [Vegan]

onegreenplanet.org

Sheila Harris

subheading: For the Butterscotch Sauce:

½ cup (105 g) vegan butter

½ cup (75 g) coconut sugar or vegan brown sugar

½ cup (125 ml) soy or coconut creamer or canned coconut milk

½ cup (125 ml) non-dairy milk

¼ cup (60 ml) agave syrup

2 teaspoons vanilla extract

⅛ teaspoon salt

1 tablespoon arrowroot powder or cornstarch

subheading: For Bread Pudding:

Cooking spray

6 cups (360 g) cubed sourdough or French bread, preferably slightly stale

1 cup (165 g) chopped dried apricots

½ cup (50 g) chopped walnuts, optional

1 ¾ cups (435 ml) non-dairy milk

½ cup (120 g) unsweetened applesauce

¼ cup (40 g) coconut sugar or vegan brown sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon salt

Coconut Whipped Cream, optional

Directions at onegreenplanet.org

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