Preheat oven to 425 degrees and spray a 9×9 inch baking pan with cooking spray. Place cubed bread in a large mixing bowl and set aside. In a blender, combine soymilk, soaked cashews, Splenda brown sugar, Spiced Rum, cinnamon, nutmeg, and vanilla extract. Blend on high until silky smooth. Transfer the contents in blender to a medium saucepan over medium-high heat. Add all-purpose flour and tapioca starch. Stirring constantly with a whisk, cook 6-7 minutes until mixture has thickened. Remove from heat and pour over bread cubes. Add cubed pear and fold together until well incorporated. Pour mixture into baking pan. Press down on mixture to pack soaked bread tightly and remove remove air pockets. Bake for 25-30 minutes. While baking, prepare the vanilla rum sauce by combining vegan vanilla ice cream and vanilla rum in a saucepan over medium heat. Stir until ice cream has melted and remove from heat. Once bread pudding is golden brown and bubbling, remove from oven and let cool for 5-10 minutes. With the back of a spoon, poke holes into the bread pudding Spoon vanilla rum sauce over the bread pudding, allowing the sauce to fill into the holes. Let sit for 20 minutes before serving. ⁠

Print Recipe