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.
Preheat oven to 350F. Grease an 8″ square dish or several ramekins and set aside.
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.
Add the bread and apples and toss gently to coat until most of the liquid is absorbed.
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.
Bake until set and lightly golden brown, approximately 30-35 minutes.
While the pudding bakes, make the caramel sauce by combining the sugar, buttery spread, and half the coconut cream in a medium saucepan.
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.
Drizzle a generous amount of caramel over each before serving with a scoop of your favourite non-dairy ice cream.