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Sticky Toffee Bread Pudding With Vegan Caramel Sauce

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Sticky Toffee Bread Pudding Recipe

Ingredients

  • 4 Pitted dates
  • 1 Tsp baking soda
  • Boiling hot water About 1 cup, varies on the dish you are soaking the dates in
  • 2 Cups bread of choice torn into 1 inch cubes can be gluten free
  • 4 Turns of vanilla bean grinder or 2 tsp vanilla extract
  • 2 Eggs or Flax Eggs
  • 1/4 Cup milk of choice vanilla, sweetened or unsweetened
  • 2 Tbsp. Spread of choice I use Earth Balance
  • 1/2 Cup packed brown sugar or 1/2 cup pureed dates
  • 1 Can full fat coconut milk If the cream separates, use a blender to get a uniform mixture

Instructions

Bread Pudding:

  1. Preheat oven to 350 F or 180 C. Grease baking dish, set aside. Place dates in small heatproof dish with baking soda. Pour boiling water over dates just until they are covered. Set aside for at least 20 minutes. If using some dates instead of brown sugar, separate half, puree.
  2. Place bread in baking dish. Add eggs, 2 turns vanilla bean grinder or 1 tsp vanilla extract, and 1/4 milk into blender or food processor. Once the dates have softened, drain and add to mixture. Blend until uniform. Pour over bread. (I usually like to poke the bread around a little bit to make sure the pieces fit evenly in the dish and have all absorbed mixture well.)
  3. Bake in oven approximately 15 minutes or until golden, brown, and delicious.

Caramel Sauce:

  1. Combine coconut milk, ground vanilla bean, and brown sugar/dates. Bring to lively boil (Use a much larger pot than you think you need, coconut milk initially foams up!) Reduce to simmer, continue to cook until mixture reduces by 1/2. This process usually takes 30-45 minutes. Stir carefully and often. There's a lot of sugar in this, so use caution! They call boiling sugar liquid napalm in the food world.

    coconut milk toffee sauce caramel brown sugar dates
  2. Once mixture is reduced, add 2 tablespoons spread of choice (and 1 tsp. vanilla extract if using.) Remove from heat. Serve with bread pudding.

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This is probably a good time to mention this is not a healthy eating blog.

Sure I have a lot of gluten free and vegan recipes! As someone living a dairy free life, I don’t want to feel deprived. Deprivation is the source of so many failed diets and lifestyle changes. Isn’t it better to make it myself and know exactly what’s going in it?

I’m sure those of you living with dietary limitations can relate. Going out to a restaurant is no fun. When I was living gluten free I went to Disney World and ate at the German restaurant. As a courtesy one of the cooks came and pointed out what was dairy free on the buffet. My options were about 4.  I was nearly reduced to tears. One of the Germans working the line carefully suggested something else that was gluten free to make me feel better (I knew enough to know it wasn’t, but I appreciated the effort.) When a German stranger tries to make you feel better, you know you’re in a pathetic state. After my meal the waitstaff brought me a prepackaged gluten free brownie. It looked like a sad attempt at a cafeteria treat.

When I am in my kitchen I have no limitations.

I am free! I have all the tools I need to treat myself. I know my Kosher, Vegetarian, Vegan, and Gluten Free friends can relate. I want to congratulate you on staying strong to your values! This lifestyle has really changed my health for the better- it’s worth the occasional restaurant hassle.

Now let’s talk sticky toffee pudding.

It’s a British classic. The traditional version is a dense cake with dates blended together. Then it’s topped with an amazing toffee/caramel sauce. Oh, it’s good. My version is an easy bread pudding with whatever bread you have (even gluten free!)

We’ve been blessed with an abundance of hot dog buns due to some potluck confusion. I have become the Forrest Gump of hot dog buns. French toast sticks, croutons, subs on hot dog buns, bread crumbs. I always enjoy a food challenge. When I was thinking of what I could do with the few left, the lightning bolt of inspiration hit. My fat self is very pleased and not feeling a bit limited. My vanilla bean grinder makes an appearance here. It brings so much to a recipe! Click here to grab one from Amazon.

This sauce is rich so I suggest you serve it on the side so everyone can pour on how much they would like. I didn’t do that…I was excited. Have you ever had sticky toffee pudding?

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23 thoughts on “Sticky Toffee Bread Pudding With Vegan Caramel Sauce”

  1. Looks delicious! I appreciate how you put the recipe at the beginning! Sometimes when I make a recipe from a blog I continually have to scroll down to the end to find the recipe as I’m cooking. I love your format- much better! Can’t wait to start cooking!

    1. It makes me so happy when someone tells me they’re dairy free, gluten free, or vegan and I can recommend recipes. Better yet, everyone can enjoy these recipes without a lot of hard to find ingredients!

  2. You caught my attention once again with Vegan. That looks amazing. My wife loves caramel sauce on her plant-based ice cream, so I am going to have to give that a try as well. I will be checking out more of your recipes.

  3. This looks real good, thank you for posting it, we are trying to get to a gluten free diet in our house hold. Thank and have a blessed one!

  4. The pic made me think “omg. If I eat this I’ll immediately gain 15 lbs.” But it’s a super healthy recipe for such a tasty treat. I am definitely pinning this to try later.

  5. Yes Yes Yes, finally someone putting the recipe at the top! It’s so much easier this way! And this recipe looks delish, so definitely going to try it! Thanks for sharing 🙂

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