Dairy Free Maple Pecan Bread Pudding
This comforting dessert is warmly satisfying, beautifully textured, and easy to enjoy. It is a welcoming crowd-pleaser for family gatherings.
Equipment
- 9 x 13-inch baking dish
- small saucepan
Ingredients
For the Bread Pudding
- 12 oz Dairy-Free Brioche-Style Bread, Cubed
- 4 Large Eggs
- 2 cups Extra-Creamy Oat Milk
- 1 cup Full-Fat Coconut Cream
- 1/2 cup Pure Maple Syrup
- 1/4 cup Dark Brown Sugar
- 2 tsp Pure Vanilla Extract
- 1 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Fine Salt
- 1 cup Toasted Chopped Pecans
- 2 tbsp Melted Dairy-Free Plant Butter
For the Maple Cream Sauce
- 1/2 cup Pure Maple Syrup
- 1/2 cup Full-Fat Coconut Cream
- 2 tbsp Dairy-Free Plant Butter
- 1/4 tsp Fine Salt
Instructions
- Grease a 9 x 13-inch baking dish and add the bread cubes in an even layer. Scatter three-quarters of the toasted pecans over the bread.
- Whisk the eggs, oat milk, coconut cream, maple syrup, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Pour the custard evenly over the bread.
- Gently press the bread into the custard and let it soak for 30 minutes. Preheat the oven to 350 F while the bread absorbs the liquid.
- Drizzle the melted plant butter over the pudding and scatter on the remaining pecans. Bake for 40 to 45 minutes, until puffed and golden with a softly set center.
- Combine the maple syrup, coconut cream, plant butter, and salt in a small saucepan. Simmer over medium-low heat for 4 to 5 minutes, stirring frequently, until smooth and lightly thickened.
- Let the bread pudding rest for 15 minutes so the custard settles without becoming dry.
- Serve the bread pudding warm with the maple cream sauce spooned over each portion.
Nutrition
Serving: 1servingCalories: 586kcalCarbohydrates: 63gProtein: 9gFat: 32g