Gluten-Free, Vegan Serves 12

• 1 loaf Gluten-Free Vegan Bread
• 8 oz package vegan cream cheese
• 2 cups apples diced
• 6 Tbsp vegan butter
• 1 cup Cashew Yogurt Vanilla
• 2 1/2 cup whole fat coconut milk
• 1 cup Apple Sauce
• 1/4 cup maple syrup
• 2 tsp ground cinnamon
• 1/2 cup chopped pecans

Caramel sauce

• 1 cup Coconut Cream
• 3/4 cup Brown Sugar
• 1 Tbsp Corn Starch

Directions:

Coat a 9×13 inch baking dish with a non-stick option of choice. Cube the bread into 1/2 inch size. Place bread cubes at the bottom of the dish and spoon cream cheese evenly over the bread. Place diced apples over the bread and cheese. This is a great time to add nuts or raisins if you would like. In a large bowl combine yogurt, milk, applesauce, butter, and maple until completely combined. Pour liquid over bread mixture and cover. Refrigerate for at least 2 hours (I do overnight). Preheat the oven to 325 degrees F and bake for 45 minutes. To prep, caramel combines all ingredients into a saucepan and cook until desired texture is reached. Make sure you stir often and are close by it will boil over if left alone! Let cool for 10 minutes prior to serving. When ready to serve top with caramel sauce.