Oh my…this Apple Cinnamon Bread Pudding is so good! The flavors in this bread pudding work perfectly together…apple, cinnamon, maple…nestled all warm and cozy together in a perfect individual serving then drizzled with the creamy, sweet, slightly salty caramel sauce. You’ll want to devour this dreamy bread pudding morning, noon and night. And because it’s loaded with healthy ingredients, you won’t feel guilty if you dig in upon waking (after you’ve had your coffee, of course!)

Apple Cinnamon Bread Pudding With Salted Caramel Sauce [Vegan]



Cooking Time




For the Bread Pudding:

  • 6 slices thick cinnamon raisin bread, cubed
  • 3/4 cup unsweetened applesauce
  • 1/4 cup cashew butter
  • 1/4 cup pure maple syrup
  • 1 cup unsweetened soy milk
  • 1 tablespoon lucuma powder, optional
  • 2 teaspoons ground cinnamon
  • 1/2 apple, diced

For the Salted Caramel Sauce:

  • 1/4 coconut cream or coconut butter
  • 2 teaspoons lucuma powder or maple syrup (optional)
  • 1/2 cup soy milk
  • 1/4 cup coconut sugar or brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350°F.
  2. Place the cubed bread in a large bowl.
  3. In a medium bowl, whisk together the applesauce, cashew butter, maple syrup, soy milk, lucuma powder, and cinnamon until smooth.
  4. Pour the wet ingredients over the cubed bread and stir to make sure every piece of bread is coated.
  5. Add the diced apple and stir.
  6. Set aside for 10-15 minutes for the mixture to thicken.
  7. Lightly spray four individual ramekins with coconut oil.
  8. When bread pudding mixture has thickened a bit, spoon the mixture into the ramekins and bake for 30 minutes.
  9. With about 5-10 minutes left of cooking time, start your caramel sauce.
  10. In a small saucepan over medium heat, whisk together the coconut creme, lucuma powder, coconut sugar, salt, vanilla, and soy milk.
  11. Bring mixture to a simmer, whisking constantly.
  12. Turn down heat to low and continue to simmer while whisking for about 10 minutes until mixture thickens to desired consistency.
  13. Drizzle the caramel sauce over the bread pudding and serve.


The caramel sauce will thicken considerably once it cools. If you have leftover sauce (you likely will), store in an airtight container in the fridge. Reheat over low heat on the stove while whisking. You may need to add a splash or two more of soy milk. The sauce is amazing on fresh apple slices as a snack!