Vegan Caramelised Apple Bread Pudding Recipe

Twisted’s Caramelised Apple Bread Pudding recipe is completely vegan and 100% delicious! Made using Viocreme for the perfect plant based dessert.

1 hour cook

Serves 4

Tom Jackson
Twisted: Unserious food tastes seriously good.

Ingredients

    For the Bread Pudding
  • 100gbrown sugar
  • 100g vegan butter
  • 4 apples, sliced
  • 8stale bread, sliced
  • 80gVioblock
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1zest of an orange
  • 1vanilla pod
  • 400mlViocreme
  • 400mlplant based milk
  • 5 tbsp cornflour
  • 5 tbsp sugar

Method

  • To make your caramelised apples, Melt the brown sugar and Vioblock together in a pan, stirring the sugar into the butter. Add the apple pieces and cook, turning them over once, until they are just tender. Turn off the heat.
  • Preheat the oven to 180ºC. Combine the vegan butter, cinnamon, ginger and orange zest in a bowl. Use a small amount to grease a medium ovenproof dish, then spread the remaining butter mix onto the bread.
  • Halve the bread slices diagonally, then place roughly a third into the dish in a single layer. Then add most of your caramelised apples followed by the remaining bread. Then top with the remaining apple slices. 
  • To make the custard, halve the vanilla pod lengthways and scrape out the seeds. Add the seeds to a medium pan with your Viocreme, soy milk, cornflour, sugar and 400ml of water. Whisk well until smooth and combined, then place over a medium–low heat. Simmer gently for 6 to 8 minutes, or until the custard is almost boiling and coats the back of a wooden spoon, whisking continuously.
  • Pour almost all of the custard over the bread, keeping some back to serve with the bread pudding. Leave to soak for around 20 minutes, then place in the hot oven for 25 to 35 minutes, or until lightly golden and starting to set.
  • Enjoy with your deliciously creamy vegan custard

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    Tom Jackson

    Tom Jackson

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    Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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