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Vegan Bread Pudding with Butterscotch Sauce

Vegan Bread Pudding with dried fruit and homemade butterscotch sauce. Bread soaked in non-dairy milk custard and baked off until golden and delicious.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Course: Breakfast, brunch, Dessert
Cuisine: American
Servings: 6 Servings


For Butterscotch Sauce:

  • ½ cup Vegan Butter
  • ½ cup Coconut Sugar or Vegan Brown Sugar
  • ½ cup Vegan Creamer (I used almond-coconut creamer)
  • ½ cup Almond Milk (or other non-dairy Milk)
  • 2 tsp vanilla extract
  • Pinch of salt
  • 1 tbsp Cornstarch or Arrowroot powder

Bread Pudding

  • 6 cups French or Sourdough bread, cubed (preferably stale)
  • 1 cup Dates (or dried apricots, raisins etc)
  • ½ cup Walnuts, chopped (optional)
  • cups Almond Milk (or other non-dairy Milk)
  • ½ cup Unsweetened Applesauce
  • ¼ cup Coconut Sugar or Vegan Brown Sugar
  • 1 tsp vanilla extract
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • ¼ tsp salt


Make Butterscotch Sauce:

  • In a medium saucepan, melt the butter over medium heat. Add the coconut sugar, creamer, non-dairy milk and agave syrup. Bring to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally.
  • Stir in the vanilla and salt.
  • Whisk corn syrup in 2tbsp milk; add this to the butter mixture. Whisking continuously cook for 1~2 minutes or until the sauce thickens. Turn off the heat and let the syrup cool. This can be made up to 1 week in advance and chilled in an airtight container until ready to use.

Make Bread Pudding:

  • Preheat the oven to 350°F. Lightly spray a 8" square baking pan or a 8~10" cast iron skillet or 6~8 8oz. ramekins with cooking spray.
  • In a large bowl, combine the bread, dates, raisins (or other dry fruit) and walnuts (if using).
  • In a medium bowl, combine non-dairy milk, applesauce, coconut sugar, vanilla, cinnamon, nutmeg, salt and ½cup of the butterscotch sauce. Add this mixture to the bread mixture and stir until combined. Soak for about 5 minutes.
  • Transfer the mixture into the prepared pan(s). Bake for 30~40 minutes (or 20~25 minutes for ramekins), until the top is set and beginning to turn golden brown. Remove and let cool in the pan for about 10 minutes.
  • Serve with a drizzle of the remaining butterscotch sauce. Enjoy!!
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