Wild Blueberry Bagel Bread Pudding with Whiskey Date Caramel

This Wild Blueberry Bagel Bread Pudding with Whiskey Date Caramel is a perfect dairy free dessert for Canada Day featuring local Canadian ingredients.

Course Dessert

Cuisine Canadian

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 594kcal

Author Abbey Sharp

Ingredients

Bread Pudding:

4 ACE Bakery bagels cut into small pieces
1 ripe banana mashed
1 1/2 cups unsweetened vanilla almond milk
2 tbsp Canadian whiskey
4 whole eggs beaten
¼ cup maple syrup
1 tsp vanilla
1 tsp cinnamon
¼ tsp salt
½ cup wild blueberries (fresh or frozen)
½ cup toasted walnuts
2 tablespoons melted virgin coconut oil

Date Caramel:

1 cup Medjool dates pitted and finely chopped
1 cup unsweetened vanilla almond milk
1/2 cup pure maple syrup
¼ cup Canadian whisky
Pinch sea salt
Coconut yogurt for serving
Wild blueberries for serving
Toasted walnuts for serving

Instructions

Preheat oven to 350 F.
Place the ACE bagel pieces on a baking sheet in a single layer and bake for 7 minutes, or until toasted.
Combine the banana, milk, whiskey, eggs, maple syrup, vanilla, cinnamon and salt. Add the bagel cubes, and toss in the mixture until well-coated. Let sit for 10 minutes.
Add in the blueberries and walnuts, and transfer to a greased 9 inch square baking dish. Drizzle with the coconut oil and bake for 40 minutes.
Meanwhile, place the dates and almond milk in a small saucepot and bring to a simmer, covered, over medium low heat. Simmer for 10 minutes. Add the maple syrup, whisky and sea salt and stir on low for 5 minutes until gently bubbly. Transfer to a food processor or blender and puree until very smooth.
Serve warm with the date caramel, a dollop of coconut yogurt, wild blueberries and toasted walnuts.

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