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Caramel Apple Cider Donut Bread Pudding

makes 6-8 servings
prep time 1 hour and 15 mins


18 Apple Cider Donut Cookies, left out on counter overnight
3/4 c. Firmly packed Medjool Dates, seeds removed
1/2 c. Dairy free milk
1/4 t. Salt
1 t. Pure vanilla extract
1 T. Flax meal
3 T. Water
1 T. Melted vegan and allergy free margarine


  1. Preheat oven to 350.
  2. Place the dates in a heatwave bowl and cover with boiling water. Let sit 15 minutes.
  3. Drain the dates and place in a food processor along with the dairy free milk, salt and vanilla extract. Turn on and puree until smooth and it smells like caramel! This should take just a couple minutes.
  4. Add the flax meal and the hot water to the bottom of a medium sized mixing bowl, whisk together.
  5. Pour the melted margarine and the date caramel “milk” into the flax mixture and whisk until combined.
  6. Tear the cookies in half and stir into the mixture. Let it rest 30 minutes.
  7. Pour the mixture into a lightly greased (with olive oil or allergy free margarine) 8×8 baking dish and bake at 350, covered with foil, for 30 minutes.
  8. Remove the foil and bake an additional 15 minutes until lightly bubbling.
  9. Enjoy warm!