Oh. My. This vegan bread pudding is the best. Peanut butter custard soaked bread, baked and topped with an easy, delicious berry compote!
Preheat the oven to 350 degrees.
Next, cut the bread into small cubes and put the bread into a casserole dish sprayed with non-stick spray. I like to use a 9x13 in. dish. If you want a really thick pudding, use a smaller casserole dish.
Now, in a medium sized sauce pan, heat the non-dairy milk, peanut butter, maple syrup, sugar, vanilla and salt on medium low. Bring to a simmer.
Whisk the mixture until the peanut butter and sugar have melted and everything is fully combined. Reduce heat to low and simmer for about 2-3 minutes so it is hot and bubbly.
Then, pour the peanut butter mixture over the bread. Stir it around and make sure the bread is all soaked in the peanut butter mixture. Press the bread down and kind of squish it so it absorbs the liquid. Spread the bread out evenly in the dish. Let it sit for about 5 minutes to make sure all the liquid has soaked through the bread.
Now, bake the bread pudding at 350 degrees for 30-45 minutes or until the pudding seems pretty firm, but still moist.
While the bread pudding is baking, make the berry compote. In a small sauce pan, heat the berries and maple syrup on medium.
Stir and simmer, reducing heat as needed until the berries have burst and you have a nice sauce. About 5-7 minutes. Turn the heat off.
When the bread pudding is done, let cool for a few minutes. Then cut into squares, drizzle with some compote and serve. I like to serve it warm! It is definitely best. It is still super tasty cold too.