Eosinophilic Esophagitis Friendly Vegan Chocolate Bread Pudding

Total time1 hr 40 min

Prep time20 min

Cook time50 min

Eosinophilic Esophagitis Friendly Vegan Chocolate Bread Pudding

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Ingredients

8 servings

For the pudding

1 loaf (about 12 oz) day-old vegan bread, cut into 1-inch cubes
Bread Alone Bakery Rye Brod
Pacha Multi-Seed Sourdough Buckwheat Organic & Gluten Free Bread Loaf
See all
1 can (13.5 oz) full-fat coconut milk
1 cup oat milk
⅓ cup unsweetened cocoa powder
½ cup organic cane sugar
3 tbsp cornstarch
2 tbsp vegan butter, melted
2 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp salt
¾ cup vegan chocolate chips

For serving

powdered sugar, for dusting (optional)
dairy free vanilla ice cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with vegan butter or cooking spray.
2
Spread the bread cubes in a single even layer in the prepared baking dish.

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