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Preheat oven to 350°F.
Place the cubed bread in a large bowl.
In a medium bowl, whisk together the applesauce, vegan butter, maple syrup, silk plant based heavy cream, flax seed mixture and cinnamon until smooth.
Pour the wet ingredients over the cubed bread and stir to make sure every piece of bread is coated.
Put a pan on medium heat, add some plant based butter and sauté the diced apples until soft.
Add the sautéed diced apple and stir.
Set aside for 10-15 minutes for the mixture to thicken.
Lightly spray a Bundt pan with oil of your choice.
When bread pudding mixture has thickened a bit, spoon the mixture into the bundt and bake for 45 minutes.
With about 5-10 minutes left of cooking time, start your caramel sauce.
In a small saucepan over medium heat, whisk together the silk plant based heavy cream, lucuma powder or maple syrup , coconut sugar, salt, vanilla.
Bring mixture to a simmer, whisking constantly.
Turn down heat to low and continue to simmer while whisking for about 10 minutes until mixture thickens to desired consistency.
Drizzle the caramel sauce over the bread pudding and serve.