Apple Cinnamon Raisin Bread Pudding With Caramel Sauce
Prep time: 15 mins
Cook time: 25-30 mins
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
Preheat the oven to 350ºF / 180ºC. Lightly grease a 9×13 baking dish with coconut oil.
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.
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.
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.
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.
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.