Bread and butter pudding is a traditional classic that brings back comforting childhood memories… French toast seems to have been the new rage recently if Instagram is anything else to go by, which is a very similar concept but baked to make a complete dish that makes a delicious breakfast or pudding option. Using Nature’s Charm coconut condensed milk for a creamy, dairy-free alternative along with their incredible, rich butterscotch sauce, I’ve paid this with dates, apples and cinnamon for the perfect combination. An indulgent, plant-based and gluten-free treat for all to enjoy, hot or cold, any time of year.
- 8-10 slices of bread of choice (I used seeded gluten-free), halved
- 2 apples, thinly sliced
- 75g dates, chopped
- 6 teaspoons Nature’s Charm Coconut Butterscotch Sauce
- 350ml milk of choice
- 1 x can Nature’s Charm Sweetened Condensed Milk
- 2 tablespoons cornflour
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Grease a deep ovenproof dish well. Place half of the bread slices in the base of the dish in an even layer.
- Scatter over half of the apple slices and date pieces and add 3 teaspoons of the butterscotch sauce drizzled around.
- Arrange the remaining slices of bread on top to cover, then scatter over remaining apple and dates and drizzle the rest of the butterscotch sauce over.
- Whisk together the milk, condensed milk, cornflour, cinnamon and vanilla until smooth then pour over the whole dish and allow to soak for 30 minutes.
- Preheat the oven to 170C then bake for 30 minutes until golden, bubbling and set.
- Leave to stand for 10 minutes then enjoy hot or cold – equally delicious!