Toffee Bread Pudding

This Toffee Bread Pudding tastes like a warm decadent hug. It's beyond delicious and is incredibly satisfying. The toffee caramel sauce is sweet and sticky; I like to drizzle a bit extra around the crisp edges of the pudding to make for that perfect bite. I top it all with a plant based vanilla bean ice cream and extra drizzle. This is top tier plant based comfort food in a dessert!

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For the Pudding:

1 Cup Flour

Tsp Baking Powder

Tsp Baking Soda

3/4-1 Cup Finely Chopped Pitted Dates

1 1/4-1 1/2 Cup Boiling Water

1/4 Cup Plant Butter

3 TBSP Just Egg

Splash Vanilla

For the Sauce:

1 stick Plant Butter

1/2 Cup Coconut Cream

1 Cup Brown Sugar

1-2 Tsp Cinnamon

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Preheat oven to 350 degrees. Butter baking dishes or small cast iron. In a small bowl, pour boiling water over chopped dates and let soak. In a different bowl sift flour, baking powder, and baking soda.

In a separate bowl beat sugar and butter till light and fluffy. Add egg and vanilla and blend until well combined. Mix in flour mixture in small batches. I did about 3 batches. Blend in dates and water until smooth.

Pour into buttered dishes and bake until set and firm on top, about 16-19 minutes.

While that bakes add butter, coconut cream, cinnamon, and brown sugar to a saucepan and heat to a boil, stirring constantly. Then simmer on medium heat until the sauce is thick. Top cake with vanilla bean ice cream and toffee sauce. Enjoy!