25 mins
Ready In 55 mins Author: Audrey @ Unconventional Baker Makes: 12 servings Ingredients Base Ingredients: 6 cups stale bread cubes (I used a toasted gluten-free loaf. Grain-Free bread will work too) 2 cups chopped apples 1 cup walnuts (or sunflower seeds or dried white mulberries for a nut-free version) 1 cup raisins (or cranberries) Apple Butter Sauce Ingredients: 1½ cups apple butter 1¼ cups plant milk (I used unsweetened vanilla almond milk) 1 cup maple syrup {or agave, coconut nectar, yacon, honey/honee, brown rice syrup, etc.} 4 tbsp tapioca starch 1 tbsp pure vanilla extract Spices: 2 tbsp cinnamon {don’t judge!}, ⅛ tsp allspice, ¼ tsp ginger, 4 tsp cloves ¾ tsp salt + 1 cup chopped walnuts (or seeds / dried white mulberries) for topping "Cream Cheese" Drizzle (see notes above for nut-free drizzle alternatives): ¾ cup raw cashews {cover with boiling water and soak for 15 mins, then strain} 1 cup plant milk {I used unsweetened vanilla almond milk} ¼ cup maple syrup {or agave, honey/honee, brown rice syrup, etc.} 1 tsp pure vanilla extract ¼ tsp salt + a bit of unsulphured blackstrap molasses for drizzling (I like this brand) Instructions Oil a baking pan (I used an 8" x 12" rectangular pan, but anything of a similar size will work) and set aside. Place all base ingredients in a large mixing bowl and toss to combine. Set aside. Blend all apple butter sauce ingredients, except for chopped walnuts, into a smooth consistency in a blender. Pour into the mixing bowl with the base ingredients and mix to combine. Transfer into your prepared baking dish. Sprinkle with chopped nuts over the top. Set aside for 20 minutes for the mixture to soak so the flavors fuse together. In the meantime preheat oven to 350F. Bake pudding in the pre-heated oven for 25-30 minutes Remove from oven and cool on a rack. While the pudding is baking, prepare the cashew drizzle by placing all ingredients (except molasses) in a blender and blend until smooth. A power blender works best for a smooth consistency (I used a Vitamix), but you can also add a bit more non-dairy milk to help with blending and make the mixture a little runnier. Once the pudding is cool, drizzle some over the pudding (reserve extra for individual servings), drizzle with some molasses. Scoop up into bowls and serve with extra cashew drizzle and enjoy! Store any leftovers in the fridge. 3.4.3177
Sprinkle the grated apple over top and scatter with the blackberries. softened butter. Butter a baking dish large enough to hold the brioche buns in it side by side
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Butter all your bread, you can use whatever bread you want. Butter. You can actually use already stale bread so don’t chuck it away – bung it into this yummy pudding
I adore bread and butterpudding. In a bowl, mix the softened butter with the cinnamon and allspice, then spread over both sides of the bread, followed by the marmalade
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But before that check out the ultimate autumnal comfort food, Peanut Butter and Apple Rice Pudding. I am part of a group of bloggers who, each month make a peanut butter treat with a seasonal ingredent and this month my fellow Peanut Butter Bashers and I are mixing it up with apples
Bread and Butterpudding to use up Christmas left-over brioche. Butter a flat dish and then each slice separately ,then lay the buttered slices into the dish
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