For the Bread Pudding:

• 1 (1 pound) country bread torn into 1-inch pieces

• 3/4 cup good bourbon, divided

• 3 cups coconut cream

• 1 cup non-dairy milk

• 1 1/2 cup light brown sugar

• 1 teaspoon orange zest

• 1 tablespoon vanilla extract

• 1 1/2 teaspoons ground cinnamon, divided

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 3 tablespoons granulated sugar

• 6 tablespoons vegan butter cut into 1/4-inch pieces and chilled


For the Chef Ed Caramel Sauce:

• 1 cup light brown sugar

• 1/2 cup vegan butter

• 1/2 cup non-dairy milk

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt



To make the Bread Pudding:
Step 1

Adjust an oven rack to the middle position and preheat the oven to 450 degrees F. Coat a 9x13-inch baking dish with nonstick spray.

Step 2

On a rimmed baking sheet, spread bread pieces out in a single layer. Toast until crisped and browned, stirring occasionally, about 12 minutes. Cool completely. Reduce oven temperature to 300 degrees F.

Step 3

In a small saucepan over medium-high heat, add 1/2 cup of bourbon and bring to a simmer (do not boil). Simmer, about 2 to 3 minutes. Reserve the liquid.

Step 4

In a large bowl, whisk together the reserved raisin liquid, remaining 1/4 cup bourbon, cream, milk, brown sugar, vanilla, 1 teaspoon cinnamon, nutmeg, and salt. Add the toasted bread and toss until evenly coated. Let the mixture sit, tossing occasionally until the bread begins to absorb the custard and is softened, about 30 minutes.

Step 5

Pour the bread mixture into the prepared baking dish and cover with foil. Bake covered for 45 minutes.

Step 6

Meanwhile, in a small bowl mix the remaining 1/2 teaspoon cinnamon and granulated sugar. Using your fingers, work the butter into the sugar mixture until the size of small peas.

Step 7

Remove foil from the bread pudding and sprinkle with the cinnamon-butter mixture. Rotate the dish and continue to bake, uncovered, until the custard is just set, about 20 to 25 minutes.

Step 8

Increase the oven temperature to 450 degrees F and bake until the top is crisp and golden, about 10 minutes. Let the bread pudding cool for 30 minutes.

For the Caramel Sauce:
Step 1

In a saucepan over medium heat, melt brown sugar and butter together. Bring to a boil and remove from heat.

Step 2

Whisk in milk, vanilla, and salt. Pour over bread pudding and serve.