For the last day of this week’s combo desserts, I have a rich and decadent baked treat served with a sweet, creamy sauce. This bread pudding is baked with dried fruit, walnuts and homemade butterscotch sauce. The best part of this dessert is that it is 100% vegan and there’s no way you can guess that from tasting it.After I signed up for this combo dessert theme, I started looking for recipes and there were quite a few interesting ones like custard with warm pie or ice cream with chocolate cobbler or pannacotta with Gulab Jamun. But then I saw this bread pudding recipe in the same vegan cookbook that I mentioned yesterday. It sounded just perfect and I am very glad that I tried this recipe.Traditionally bread pudding is made by soaking bread in egg based custard and then baked until golden and cooked through. In this vegan version bread is soaked in a non-dairy milk (I used almond milk) base. I had a few doubts if the pudding will set or not after baking. But it set perfectly and looked almost like the traditional version.My family absolutely loved it. Butterscotch sauce makes this bread pudding extra special. It is really easy to make too - just combine all the ingredients and cook till thickened. Enjoy this bread pudding warm with some butterscotch on top. I was in carb heaven after eating a big portion of this yumminess. Lets check out what my fellow marathoners have cooked today for BM# 88. Also sending this to Valli’s ‘Cooking from Cookbook Challenge’ - May - Week 1.
