Vegan Date Chocolate Bread Butter Pudding Recipes

VEGAN DATE & CHOCOLATE BREAD & BUTTER PUDDING

Steps:

• Mix the cornflour, soya milk, cinnamon, lemon zest, vanilla and maple syrup together in a pan and whisk until smooth. Set over a low heat and cook, whisking continuously, for 8-10 mins until the mixture has thickened slightly to a thin custard that just coats the back of a spoon.
• Lightly oil roughly 20 x 25cm wide baking dish. Cut the crusts off the bread, if you like, and arrange in the dish, overlapping slightly. Stir most of the dates into the custard, then pour over the bread, pressing the bread into the mixture gently with the back of a spoon to help it absorb the liquid. Leave to soak for 15 mins.
• Heat the oven to 200C/180C fan/gas 6. Scatter the chocolate chips and remaining sliced dates over the bread pudding, and bake for 20-25 mins until golden and crisp at the edges. Leave to rest for 10 mins before serving with a spoonful of vegan plain yogurt or dairy-free ice cream, if you like.

VEGAN CHOCOLATE PUDDING

Steps:

• Watch the video in the post for easy visual instructions.In a medium-sized saucepan, combine all ingredients except vanilla extract, peanut butter, and chocolate. Whisk until the cornstarch dissolves completely, only then turn on the heat. This step is important to avoid any lumps.
• Bring the mixture to a boil over medium heat, whisking frequently.
• Once the pudding starts boiling turn the heat to low and whisk continuously for about 30-60 seconds. You will notice that the pudding thickens.
• Remove from heat, add vanilla extract, peanut butter, and dairy-free chocolate (if using). Whisk until the peanut butter and chocolate melted and no lumps remain.
• Pour the pudding into jars, cover with a plastic wrap to avoid a film, and refrigerate for a couple of hours until set. Enjoy!

VEGAN BREAD PUDDING

Steps:

• Place the bread cubes in a large mixing bowl and set aside.
• Add all the remaining ingredients to a blender and blend until smooth.
• Pour the mixture all over the bread, stir and set aside for about 1 hour at room temperature.
• Preheat the oven to 350ºF or 180ºC.
• Place the pudding mixture in a 9×9 inch (23×23 cm) baking dish and bake for 60 to 70 minutes or until the bread pudding is golden brown on the outside and cooked on the inside. Baking time may vary depending on your oven, my pudding was ready in 70 minutes. If the pudding is golden brown but uncooked, cover with some aluminum foil and cook until it's ready.
• Remove from the oven and allow to cool slightly.
• Serve your vegan bread pudding with some brown sugar glaze, nuts, or even fruits.
• Store the leftovers in an airtight container in the fridge for 5-7 days, or in the freezer for up 2 months (you will need to freeze it before you add any sauce or toppings). To thaw, place the bread pudding in the fridge until completely defrosted. For best results, reheat in an oven rather than a microwave to maintain the proper texture. It also can be reheated directly from frozen.

VEGAN CHOCOLATE PUDDING

Steps:

• Add the sugar, cocoa powder, cornstarch and salt to a saucepan and mix them together.
• Then add soy milk (or other non-dairy milk) and whisk it in.
• Heat to medium heat, keep whisking while it heats and bring it to the boil. Let it boil for a full minute to thicken.
• Then remove it from the heat and stir in vegan butter and vanilla extract.
• Transfer to small glasses or ramekins and smooth down.
• Refrigerate to set. Serve topped with vegan chocolate shavings and vegan whipped cream

VEGAN BREAD PUDDING

Steps:

• Preheat the oven to 350°F (180°C).
• Cut the bread into chunks and then add to a mixing bowl with the raisins.
• To a blender jug add coconut cream, cashews, coconut oil, white sugar, cinnamon and vanilla and blend until very smooth.
• Pour the blended mix over the bread chunks and raisins in the mixing bowl. Toss it carefully, being careful not to break up the bread, so that all the bread pieces are covered with the sauce.
• Transfer to a 9x13 baking dish and smooth down evenly.
• Melt 3 Tbsp of the vegan butter and brush it over the top. If you have some leftover then keep it for later.
• Place into the oven (uncovered) and bake for 45 minutes.
• When it comes out the oven it should be all browned and crispy on top. Melt the remaining 2-3 Tbsp of vegan butter and brush over the top. I usually start with 2 Tbsp but if I run out then I melt another 1 Tbsp.
• Dust the top with powdered sugar (optional) but it does look pretty.
• Serve with vegan whipped cream, vegan ice cream or vegan custard.