Butterscotch Bourbon Bread Pudding

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Prep Time 1 10

Cook Time 1

Course dessert recipe

Servings serves

Ingredients

1/2 loaf day-old vegan brioche or 1 baguette (about 5-6 cups cubed)
1 jar Nature’s Charm Butter Scotch Sauce
2 cans Nature’s Charm Coconut Whipping Cream
1 cup soy or almond milk
3/4 cup brown sugar
1/4 cup + 1 tbsp bourbon, divided
3 tbsp cornstarch
1 tbsp vanilla
pinch of salt
1.5 tbsp poppy seeds
For serving: vegan vanilla bean ice cream

Instructions

Slice the bread into 2″ (5 cm) chunks. Place in a 9X13 glass pan or casserole dish. Set aside
Add 1/2 the jar of Nature’s Charm butterscotch sauce with the coconut milk, non-dairy milk, brown sugar, cornstarch, vanilla, and 1/4 cup of bourbon to a blender. Blend until smooth and creamy, about 1 minute. Add the poppy seeds and pulse at a low speed to combine
In a 9X13 glass pan or casserole dish, pour the poppy seed mixture over the bread. Add the pecans and mix with your hands to combine
Press the bread down into the pan. Cover and refrigerate for 4 hours or overnight
Uncover and bake at 160ºC for 1¼ – 1½ hours, until the top begins to brown and a toothpick inserted into the centre comes out clean
While the bread pudding bakes, stir the remaining 1 tbsp (15 ml) bourbon into the rest of the butterscotch sauce in a small saucepan
Heat until warm. Serve the bread pudding topped with ice cream and warmed butterscotch bourbon sauce

Notes

This recipe was kindly contributed by Natures Charm. https://www.naturescharmveganproducts.com
IG: @naturescharm
FB: @naturescharmvegan

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Butterscotch Bourbon Bread Pudding