Cranberry-Apricot Bread Pudding with Caramel Sauce


Bread Pudding

6 cups Sourdough French bread cubes (8 - 12 ounces - fill pan)
1/2 cup dried, sweetened cranberries
1/2 cup dried apricots, chopped fine
2 cups Hazelnut, Vanilla or Plain Silk Soy Creamer
2 cups vanilla soy milk
2 Tbsp. Earth Balance margarine, melted
1/2 cup pure maple syrup
2 tsp. vanilla extract
1 tsp. ground cinnamon or cardamom
1/4 tsp. salt

Caramel Sauce
1-½ cups Sucanat Organic Brown Sugar
1/8 cup unbleached flour
1 cup Soy Silk Creamer
1/2 cup Earth Balance margarine
2 tsp. vanilla


  1. Heat oven to 350 degrees. Place bread cubes in sprayed 9 X 13" baking pan. Sprinkle dried fruit evenly over bread crumbs.
  2. Mix together creamer, margarine, maple syrup, vanilla, cinnamon and salt. Pour evenly over bread, moistening completely.
  3. Bake 40 minutes or until knife inserted in center comes out clean.
  4. Serve warm with caramel sauce

Caramel Sauce:

  1. Mix sugar and flour in 2 quart saucepan.
  2. Stir in soy creamer and bring to a slow boil.
  3. Reduce heat and stir in margarine and vanilla.
  4. Continue cooking until caramel reaches desired thickness..

Yields: Approximately 1-½ cups of sauce. Serve warm for a wonderfully rich, vegan dessert.

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