This Vegan Salted Caramel Bread Pudding recipe is quick and easy to make. It is a hearty and warm baked dessert. It is refined sugar-free and dairy-free.
1tbspArrowroot / Tapioca powderSee notes on Arrowroot powder
4tbspwater
1/2tspcinnamon powder
1/2tspsea salt
1cuppecanschopped
1/2cupcoconut flakes / chipTo top the bowls
Instructions
Preheat oven at 180 deg centigrade.
In a small bowl mix in the arrowroot powder and water. Stir and set aside.
In a small sauce pan, add in the coconut milk, jaggery , sea salt and cinnamon powder. Stir to ensure they are mixed in.
Heat on a low to medium heat to begin melting the jaggery in the coconut milk. About 5-7 minutes. Taste to ensure the sweet and salty flavour is as per your preference, else add in more if you would like to.
Add in the arrowroot powder mix into the coconut milk liquid. Stir for a few minutes. The coconut milk will start thickening and become custard like. At this remove from heat. Set aside and let cool for a few minutes.
In a large glass baking tray or use 4 ramekins, line the broken bread slices. Pour the sweat and salty coconut milk custard over the bread slices. Scatter the chopped pecans and coconut chips on top. Sprinkle some more cinnamon powder (optional)
Bake in a pre-heated oven for 15 minutes until the bread pudding starts bubbling and the top layer appears all brown and crisp.
Serve with berries or ice cream of choice. For a completely vegan and dairy-free option use a vegan coconut milk ice cream.
Notes
Sweetener Options : I love using jaggery which is an unrefined sugar used in Asian countries. It is concentrated and a product of cane juice, date or palm sap. It has a great caramel like texture. You can use maple syrup, honey or any other brown sugar of choice. Arrow Root Options: Arrow root is just a starch to thicken soups and custards. It can be substituted 1:1 with cornstarch /cornflour or tapioca powder.