big ol’ thick and fudge-y hunks of vegan chocolate bread pudding!
traditionally bread pudding uses crusty bread like baguettes or sourdough
like I made in my traditional version of French Bread and Butter Pudding
but today I am making ultra rich, thick and fudgy hunks made from my famous vegan mud cake!
Of course you can use crusty bread especially if you don’t want to bake an entire cake just to chop it up!
either method works great with this bread pudding base
and if you think this could be too much rich chocolate for most
make the custard base vanilla instead!
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Notes for Success
For those who think this could be too much rich chocolate make the custard base vanilla instead! Simply omit the cocoa powder and add 1 scant tablespoon more of cornstarch or follow my recipe for Traditional French Bread and Butter Pudding here!
Baking an entire mud cake recipe just to cut it up into chunks may seem like a tedious step!
Alternatively you can use a crusty bread like baguette or sourdough along with this chocoalte bread pudding base for a different spin on this recipe. It will be lighter and crispier too rather than dense and fudge-y like this one!
I’ve baked this one into a 9″ x 9″ casserole dish but it will also work in an 8″ x 8″ dish for a thicker portion. The bake time will be at least 5 mote minutes with a smaller dish
Chocolate Bread Pudding
Ingredients
- 5 cups Baked Chocolate Mud Cake cubed
- 2¼ cups Full Fat Plant Milk 533ml
- 3½ Tbs Cornstarch 28g
- ½ cup Granulated Sugar 100g
- 3 Tbs Cocoa Powder 18g
- 2 teaspoons Vanilla Extract 10ml
- pinch Salt
- ¾ cup Raisins
- 2 cups Whipped Cream for topping *optional
Instructions
- First you must bake the Chocolate Mud Cake Recipe (minus the ganache icing) or if using French baguettes or other crusty bread you will need 5 cups stale cubed bread
- Once your cake is baked & chilled to very cold, cut it into large chunks & scatter them in a lightly greased 9" x 9" casserole dish
- Now plump the raisins (if using) in hot water, brandy or apple juice. Just enough to cover. let stand for 15 minutes then drain any remaining liquid
- Preheat the oven the 350℉
- In a large bowl combine the sugar, cornstarch & cocoa powder then add the plant milk, vanilla & salt whisk smooth
- Pour this bread pudding custard base over the chunks of cake or bread in the casserole dish then sprinkle with plumped raisins
- Bake for 30-35 minutes the custard will start to bubble this is a good sign it is done as bubbling needs to occur for the cornstarch to activate. Remove from the oven cool & serve warm or refrigerate & serve cold with optional whipped cream
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