Thursday, 11 October 2012

Nut-free Vegan Chocolate bread pudding

Doing things a little differently here. We're playing with our "toys', i.e. the video function on my iPhone and so, pardon the bloopers.

I present you today with my Vegan Chocolate Bread Pudding. Check that the chocolate spread is vegan and we are good to go. This started with my brother waxing lyrical over a warm chocolate bread pudding he had eaten recently. It was served with warmed chocolate spread, drizzled over  just before you dig in. Sounds heavenly! So here's my take. It can be made just egg free, using milk and regular chocolate spread or veganised with dairy free milk and vegan chocolate spread. So just suit the recipe to your preference.

Ingredients for Chocolate Bread Pudding

Vegan Chocolate Bread Pudding

French Bread Slices - 18, 1" thick pieces
Chocolate spread - as needed
Rice Milk (regular milk) - 3 1/2 cups
Custard powder / Corn starch - 4 tablespoons
Vanilla - 1teaspoon
Sugar - 1/4 cup
Fine salt - 1/4 teaspoon
Butter - 2 tablespoons, softened

Method: Preheat oven to 180 degrees celcius or 350 degrees fahrenheit. Whisk the custard powder/corn starch, vanilla, salt and sugar into the milk and set aside. Spread the chocolate onto the bread slices and make into sandwiches. Line a glass dish with the sandwiches laid side by side neatly. Pour the milk-custard mixture over the bread and leave to soak for 1 hour or till the liquids are fully absorbed. Dot with butter and bake for 30 minutes till top is browned. Cool slightly and serve with melted chocolate spread.

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