¼cuphome made coconut milkor other milk of your choice
Instructions
In a large mixing bowl, add coconut milk, unsweetened applesauce, eggs, cinnamon and nutmeg. Beat ligthly with a whisk until well incorporated.
Fold in bread cubes, walnuts, apple and raisins.
Transfer to oven safe dish, cover and refrigerate for at least an hour. This will allow the bread to soak up the liquid.
Preheat your oven to 350F and bake the bread pudding for 45-50 minutes, until it's set and the top turns nice and golden brown.
Remove from oven and allow to cool until it reaches room temperature, then cover and transfer to refrigerator once again to cool completely. (This pudding is best served cold)
When ready to serve, make the sauce by adding protein powder and yogurt to a mixing bowl and mix with a spoon or whisk until well incorporated. It might look like there is too much powder at first, but it will come together eventually. Same goes for the "lumpy" feeling. Just let the mixture rest for about a minute and give it another quick stir. It will become nice and smooth.
Add milk and stir until nice and creamy looking.
Pour generously over bread pudding.
Both the sauce and bread pudding will keep in the refrigerator for up to 5 days.