Vegan Caramel Bread Pudding

1.Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish with vegan butter.

2.Place the bread cubes in the prepared baking dish, spreading them evenly.

3.In a small saucepan over medium heat, combine the brown sugar, 1/4 cup granulated sugar, and water. Stir until the sugar dissolves, then let it simmer gently without stirring for about 6-8 minutes until it turns a deep amber caramel color. Remove from heat immediately to prevent burning.

4.In a separate bowl, whisk together the almond milk, remaining 1/2 cup granulated sugar, cornstarch, salt, vanilla extract, and apple cider vinegar until smooth and well combined.

5.Slowly pour the caramel into the almond milk mixture, whisking constantly to combine thoroughly. The vinegar helps to slightly thicken and balance the caramel flavor.

6.Pour the caramel milk mixture evenly over the bread cubes in the baking dish. Press the bread gently with a spatula or your hands to ensure it soaks up the liquid.

7.Drizzle the melted vegan butter over the top of the pudding to add richness and help with browning.

8.Let the pudding sit for 10 minutes to allow the bread to absorb the liquid fully.

9.Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the pudding is set but still slightly jiggly in the center.

10.Remove from the oven and let it cool for at least 15 minutes before serving. This resting time helps the pudding firm up and enhances the flavors.

11.Serve warm, optionally garnished with chopped toasted pecans or walnuts and a dollop of vegan whipped cream for extra indulgence.