Bread Pudding with Butterscotch Sauce
[Vegan]

For Butterscotch Pudding:

1. In a medium saucepan, melt the butter over medium heat. Add the coconut sugar, creamer, non-dairy milk and agave syrup. Bring to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally.
2. Stir in the vanilla and salt.
3. Whisk corn syrup in 2 tablespoons milk; add this to the butter mixture. Whisking continuously cook for 1-2 minutes or until the sauce thickens. Turn off the heat and let the syrup cool. This can be made up to 1 week in advance and chilled in an airtight container until ready to use.

For Bread Pudding:

1. Preheat the oven to 350°F. Lightly spray your pan. 
2. In a large bowl, combine the bread, dates, raisins (or other dry fruit) and walnuts (if using).
3. In a medium bowl, combine non-dairy milk, applesauce, coconut sugar, vanilla, cinnamon, nutmeg, salt and 1/2 cup of the butterscotch sauce. Add this mixture to the bread mixture and stir until combined. Soak for about 5 minutes.
4. Transfer the mixture into the prepared pan(s). Bake for 30-40 minutes, until the top is set and beginning to turn golden brown. Remove and let cool in the pan for about 10 minutes.
5. Serve with a drizzle of the remaining butterscotch sauce. Enjoy!!