Pescatarian Vegan Chocolate Bread Pudding
Total time1 hr 40 min
Prep time20 min
Cook time50 min
5.0(6)
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Learn more →Ingredients
8 servings
For the pudding
- 1 loaf (about 12 oz) day-old vegan bread, cut into 1-inch cubes
- 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)
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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