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–+ servings

Apple and Bourbon Bread Pudding without Eggs

This vegan apple & bourbon bread pudding is a must for the fall baking season and great dessert option for the upcoming Thanksgiving holiday.
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Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Servings: 10
Author: Melissa Bravo-Almazan

Equipment

  • 13"x9" baking dish

Ingredients

  • 1 loaf day old, French bread cut into 1"-2" pieces
  • 1 cup granulated sugar
  • 2 cups milk substitute
  • 1/4 cup unsweetened applesauce
  • 1 tbsp vanilla extract
  • 2 tbsp bourbon feel free to add more or less to taste
  • 1 1/2 tsp apple pie spice

Apple sugar mix:

  • 2 cups cubed apple
  • 1/4 cup chopped pecans
  • 2 tbsp granulated sugar
  • 2 tbsp organic brown sugar
  • 1/2 tsp apple pie spice

Bourbon glaze:

  • 2 tbsp butter, unsalted
  • 3 tbsp bourbon
  • 2 tbsp heavy cream
  • 1/2 cup brown sugar, packed
  • pinch of salt if butter is unsalted

Instructions

  • Preheat oven to 350°F. Spray baking dish with non-stick cooking spray. Add half of your cubed pieces of bread to your baking dish. Set aside.
  • In a large bowl, whisk together: milk substitute, applesauce, sugar, vanilla, bourbon, and apple pie spice. In that same bowl, add the cubed pieces of French bread and press into the milk mixture with your hands making sure that all the bread is covered in milk. Let the bread soak for about a minute before transferring to a greased 13x9” baking dish. 
  • Add your apple pecan and sugar mix over the bread. Place in the oven and bake for 45 minutes at 350°F. The top should start to turn brown and get a bit crispy. I left mine in for an extra 10 minutes to really let the top get crispy. Once removed from oven, you can pour the bourbon glaze over it. Serve warm.

Apple sugar mix:

  • In a small bowl, combine your cubed apples with the pecans, sugars and apple pie spice.

Bourbon glaze:

  • When the end of your baking time is near (last 10 minutes), you can begin to make your bourbon glaze. In a small pot or saucepan, melt your butter on low heat. Add in your bourbon, heavy cream and brown sugar. Whisk together and bring it to a simmer. Simmer on low heat for about 5 minutes, stirring occasionally. Glaze will thicken up a bit. Remove from heat. Pour over bread pudding as soon as you remove it from the oven.