For Bread Pudding

1. Heat oven to 350 degrees
2. Mix 1 tsp of your cinnamon, nutmeg, cardamom and ginger in a bowl and set aside
3. If the bread is fresh, place bread chunks in an even layer on a flat surface for 1 hour to air out or spread evenly on a cookie sheet and place in hot oven for 10 minutes.  Hardo bread is a very moist bread and this process dries it out and gets it primed to soak up our wet mixture.
4. Using a dab of your vegan butter, grease a 2-quart casserole dish
5. In a large bowl toss Hardo bread chunks, 1 tsp cinnamon, melted butter and pecan (if using)
6. In another bowl, whisk vegan egg replacer, vegan coffee creamer, coconut sugar and your spice mix until well combined.
7. Once we mix is combined, use an electric mixer to beat in your sweet potato puree.
8. Add vanilla extract. Your wet mix is now complete and it’s time to assemble.
9. Spread half of bread chunks in your greased casserole dish in one even layer.
10. Pour half of sweet potato mixture over bread; make sure that the mixture has moistened all of the bread.
11. Repeat with remaining bread chunks and sweet potato mixture, making sure the mixture has moistened all of the bread
12. Place the vegan butter pieces intermittently over the bread
13. You can let the bread pudding stand for 20 minutes before putting it into the oven.  Letting it stand allows the bread to soak in the mixture before cooking on it’s own or you can simply pop it right in!
14. Bake for 25-35 minutes

For the Bourbon Praline Sauce

1. Melt vegan butter in a medium, heavy-bottomed saucepan over medium heat.
2. Add light brown sugar and stir with a wooden spoon until sugar melts. Once mixture comes to a slight boil, reduce the heat to low. Simmer for approx. 5 minutes, stirring occasionally.
3. Stir in pecans
4. Add bourbon OR Madagascar Bourbon Vanilla Extract slowly, Caution: it will fizzle!.
5. Spoon warm sauce over bread pudding. I prefer to use a fork and poke holes in bread pudding before spooning over the sauce