Caramel Apple Bread Pudding with Maple Caramel and OLA Toast
Course Dessert
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Servings 8
Ingredients
BREAD PUDDING
4small Cosmic Crisp Apples,peeled, cored and chopped
1can(12 oz) coconut milk
2cans(7.5 oz each) coconut sweetened condensed milk
1tbspvanilla bean paste
2tbsporange zest
1tbspcinnamon
2tspbaking spice
8cupsvegan brioche*, cut into 1" cubes
1/4cupchopped pecans
MAPLE CARAMEL SAUCE
1/4cupreal maple syrup
2tbspalmond butter
2tbspcoconut oil
2tbspFlower Farma's OLA Toast
sea salt, vanilla, or cinnamon to taste
Instructions
BREAD PUDDING
Preheat oven to 350ºF. Spray a 9x13” baking dish with non-stick cooking spray; set aside.
In a large mixing bowl, whisk together the coconut milk, condensed milk, vanilla bean paste, orange zest, cinnamon and baking spice.
Add the cubed bread, apples and pecans to the prepared baking dish. Toss to combine.
Pour the custard mixture over the bread. Carefully toss to coat, making sure that the bread is submerged in the custard. Let stand to allow the bread to soak up the custard, 10 minutes.
Bake 45 minutes, or until the center has set and a toothpick inserted has come out clean.
CARAMEL SAUCE
Melt the coconut oil and maple syrup together in a saucepan over low heat for 1 minute. Whisk in the almond butter and OLA Toast for about 30 seconds until fully incorporated and very smooth.
Serve bread pudding warm, topped with caramel sauce.
Notes
*can be found at Trader Joe’s. May substitute with regular brioche for vegetarian option.