What is there not to love about Bread and Butter Pudding!!?? It’s a comfort food in it’s own right, but I think that we’ve made it even more comforting and even more delicious by using our own Sweet Bread.  As we’re ramping up to Lent, this recipe below is the dairy-free version. I’ll share the dairy friendly version with you another time!!

Dairy Free Sweet Bread Bread and Butter Pudding

  • 4 Olympian Dairy Free Sweet breads, cut in 1/4 inch cubes
  • 1 cup Apple, finely chopped
  • 1/4 cup Walnuts, chopped
  • 3/4 tspn Cinnamon
  • 1/4 tspn Nutmeg
  • 1/4 tspn Salt
  • 2 cups Almond Milk
  • 1/2 cup Agave Nectar (divided, or maple syrup)

  1. Preheat the oven to 350 F. Lightly oil two 2-cup heatproof dishes or, alternately, 6 6-ounce ramekins. Set aside.

  2. In a medium-sized bowl, combine the bread cubes, apple pieces, walnuts, cinnamon, nutmeg, and salt until well mixed. Using a wooden spoon, stir in the almond milk and 1/3 cup plus 1 tablespoon of agave nectar and allow the mixture to stand for 10 minutes.

  3. Portion the mixture into the prepared dishes and bake until golden brown, about 30 to 35 minutes. (If baking ramekin-sized puddings, bake for 15 to 20 minutes.) Remove the bread pudding from the oven. Drizzle with the rest of the agave nectar (or maple syrup).

  4. You can serve the bread pudding warm with a dollop of vegan cinnamon custard or another dairy-free creamy topping if desired. Make bourbon sauce using coconut oil to substitute for butter and coconut milk for the milk or buttermilk.