Sweet Potato Bread Pudding + Caramel Sauce (Vegan, Gluten-Free)
Author: Ilene Godofsky
Recipe type: dessert
Cuisine: vegan, gluten-free
Prep time:
Cook time:
Total time:
Serves: 4
- 1 tsp coconut oil
- 2 cups bread cubes (cubes about ½" thick)
- 1 cup pureed sweet potato
- ½ cup non-dairy milk (I used unsweetened almond)
- 1 tbs vegan butter (I used Earth Balance Buttery Spread)
- 2 tbs maple syrup
- 1 tsp vanilla extract
- ½ tsp pumpkin pie spice
- ⅛ tsp salt
- For the caramel sauce- 6 dates, 1 tbs coconut oil, ¼ cup water, 1 tbs maple syrup, dash of salt
- Preheat oven to 350°. Grease a 4" springform pan or glass dish with coconut oil.
- Combine sweet potato, milk, butter, maple syrup, vanilla extract, pumpkin pie spice and salt in blender until smooth.
- Transfer to a large bowl and stir in bread cubes. Let mixture sit for at least 15 minutes.
- Use a spoon to pack mixture into springform pan. Bake for 30-25 minutes until edges are firm and golden.
- While pudding bakes, prepare caramel sauce by blending all sauce ingredients together until smooth. Warm in small saucepan on stove.
- Let pudding sit until cool enough to handle (but still warm), slice into pieces and serve with sauce.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2014/10/08/sweet-potato-bread-pudding-caramel-sauce-vegan-gluten-free/
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