Preheat oven to 350 degree F.
Place the cubed bread in a large bowl.
In a medium bowl, whisk together the applesauce, cashew butter, maple syrup, soy milk, lucuma powder and cinnamon until smooth.
Pour the wet ingredients over the cubed bread and stir to make sure every piece of bread is coated.
Add the diced apple and stir.
Set aside for 10-15 minutes for the mixture to thicken.
Lightly spray 4 individual ramekins with coconut oil.
When bread pudding mixture has thickened a bit, spoon the mixture into the ramekins and bake for 30 minutes.
With about 5-10 minutes left of cooking time, start your caramel sauce.
In a small saucepan over medium heat, whisk together the coconut creme, lucuma powder, coconut sugar, salt, vanilla and soy milk.
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 devour!