Vegan Chocolate Bread Pudding

Rich, fudgy, and deeply chocolatey, this baked dessert is the kind of comfort food that makes a crowd of eight very happy. Full-fat coconut milk and oat milk come together to create a luscious custard that soaks into every cube of day-old bread, while cornstarch gives it that silky, set texture you'd expect from a classic pudding — no eggs required. A generous scatter of vegan chocolate chips on top melts into pockets of extra indulgence as it bakes. The cinnamon and vanilla add warmth that makes the whole kitchen smell incredible while it's in the oven. Traditional bread pudding leans heavily on eggs and dairy, but this version proves you don't need either to get that custardy, melt-in-your-mouth result. Let it rest for the full 30 minutes before baking so the bread drinks up every drop of that chocolate custard — it makes all the difference. Serve it warm with a dusting of powdered sugar and a scoop of dairy-free vanilla ice cream for a dessert that nobody will believe is entirely plant-based.

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