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Hazelnut , Cashew and Pecan Bread Pudding with Caramel Sauce

A delicious, nutty cinnamon bread pudding filled with hazelnuts, pecans, cashews.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 6

Ingredients

  • 3/4 cup brown sugar
  • 3 cups Silk Cashew
  • 4 eggs or equivalent in egg substitute
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1 1 pound loaf of whole grain bread cut into 1 inch cubes
  • 1/4 cup each chopped pecans hazelnuts and cashews
  • Prepared Caramel Sauce

Instructions

  • Preheat oven to 325 degrees Fahrenheit.
  • Coat a 9 x 13 pan with cooking spray.
  • In a large bowl whisk together Silk, eggs, sugar, spices, salt, nuts and vanilla extract.
  • Gently stir in bread cubes and coat evenly.
  • Spoon mixture into pan and cover with plastic wrap. Let sit for 30 minutes or refrigerate for 8 - 24 hours.
  • Cover pan with tin foil and place on cookie sheet and bake 30 minutes.
  • Remove foil and bake another 40 minutes or until middle is no longer runny.
  • Spoon into dishes and serve warm.
  • Drizzle caramel sauce on top of each serving.

Notes

You can make this recipe in individual ramekin dishes too!