Chocolate Bread Pudding
Be sure to read the Notes for Success section above the recipe!
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
Notes
Be sure to read the Notes for Success section above the recipe!
Storage Chocolate Bread Pudding must be kept refrigerated and will stay fresh for up to 1 week wrapped to prevent drying
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