Apple Cinnamon Raisin Bread Pudding With Caramel Sauce


About 8-10

Prep/Cook Time

Prep time: 15 mins
Cook time: 25-30 mins

Good For


Get ready, folks! We’ve got another awesome recipe from food photographer and recipe developer, Kelly Neil. This time around, she transformed a half-loaf of our Cinnamon Raisin Bread into a seriously scrumptious Apple Cinnamon Raisin Bread Pudding topped with Caramel Sauce. Trust us… you’re gonna love it!



For The Bread Pudding:

  • 1 half loaf (454g) of our Cinnamon Raisin Bread
  • 3/4 cup (170g) coconut oil
  • 1/4 cup (50g) sugar
  • 2 cups (240g) chopped apples, skin on
  • 1 cup (200g) brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla

For The Caramel Sauce:

  • 1/4 cup (57g) coconut oil
  • 1/4 cup (57g) maple syrup
  • 2 tablespoons of your favourite nut butter
  • 1/2 teaspoon vanilla
  • Pinch of sea salt

The Steps to Take

Step 1

Preheat the oven to 350ºF / 180ºC. Lightly grease a 9×13 baking dish with coconut oil.

Step 2

Slice the Schoolhouse cinnamon raisin bread into bite-sized cubes. Toss with coconut oil in a large bowl and sprinkle with sugar. Toss to coat and set aside.

Step 3

In another bowl stir the apples, brown sugar, cinnamon, and vanilla together. Let sit for 2-3 minutes to allow the brown sugar to dissolve.

Step 4

Spread 1/3 of the apple mixture into the prepared baking dish. Top with 1/2 of the bread mixture. Add 1/3 more of the apples, the rest of the bread, and finish with the last 1/3 of the apples. Place in the oven and bake for 25-30 minutes or until the fruit is soft and the bread is golden.

Step 5

While the bread pudding is in the oven make the vegan caramel sauce. Combine the coconut oil, maple syrup, nut butter, vanilla, and sea salt in a small pot on the stove. Heat gently until steamy, whisking occasionally until smooth. Remove from the stovetop and pour into a heat proof vessel.

Step 6

Remove the bread pudding from the oven and serve warm topped with vegan caramel sauce. Enjoy!

Note: If you like your apples very soft – chop them fairly small, and allow them more time to sit in the brown sugar mixture before baking.

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