This delicious gluten free bread and butter pudding is the perfect holiday dessert to enjoy with friends and family.
If your bread is not already stale, then you will want to cube it and leave it out overnight.
Preheat the oven to 350ºF
Pour the melted butter evenly over the top.
Make the vegan caramel sauce by adding the butter, sugar, coconut cream, vanilla, cinnamon and tapioca starch to a medium sized saucepan. Turn the pan on medium heat and stir constantly.
Once the butter is melted reduce the heat to medium low and continue to stir it. Bring to a light simmer and the sauce should be slightly thickened at this point. Allow the sauce to cook for about a total of 6-8 minutes. Remove from heat.
Does the butter have to be vegan?
No, if you are not dairy free then you can use regular butter
What can we use in place of coconut cream and coconut milk if we aren't dairy free?
You can use heavy cream and whole milk in place of the coconut cream and coconut milk. If you need another dairy free alternative from coconut I would recommend the silk heavy cream (in the fridge section of the grocery store with DF options) and any other dairy free milk would work in the place of the coconut milk, but cashew milk would have a great consistency for this recipe.
Why does the sauce call for tapioca starch? Can I use a different starch?
Tapioca starch is my starch of choice. My son has a corn allergy, so tapioca is what I choose to use. Any other starch would work in its place such as: corn, potato and arrowroot.
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