Butterscotch Bourbon Bread Pudding
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
IG: @naturescharm
FB: @naturescharmvegan
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