Bread pudding has a reputation of being warm, delicious, and a little on the heavy side, but our gluten-free version is light and fluffy thanks to our Millet & Chia loaf. This recipe adds a nice crunch from the crumble topping and quintessential autumn apple flavour from the apple butter. Sweet-toothed chefs with love it topped with non-dairy ice cream and caramel sauce.
step 01
Preheat oven to 350F. Grease an 8″ square dish or several ramekins and set aside.
step 02
In a large bowl, combine the apple butter, brown sugar, cornstarch, cinnamon, and salt. Whisk in the milk and vanilla gradually until the mixture is smooth.
step 03
Add the bread and apples and toss gently to coat until most of the liquid is absorbed.
step 04
To make the crumble: combine the dry ingredients in a small bowl, add the buttery spread and mix to combine. Transfer the bread pudding mix to the prepared dish(es) and top with the crumble.
step 05
Bake until set and lightly golden brown, approximately 30-35 minutes.
step 06
While the pudding bakes, make the caramel sauce by combining the sugar, buttery spread, and half the coconut cream in a medium saucepan.
step 07
Bring to a boil over medium heat and boil for 3-4 minutes stirring constantly until thickened. Remove from the heat and stir in the remaining coconut cream.
step 08
Drizzle a generous amount of caramel over each before serving with a scoop of your favourite non-dairy ice cream.