Chocolate Bread & Butter Pudding - Plant-Based & refined Sugar Free
If you only ever made one of our recipes, make it this one.
This plant-based Chocolate Bread and Butter Pudding is absolutely divine.
Normally this recipe uses heaps of butter, heavy cream and refined sugars, but The Unrefined Bakery have replicated all the fabulous flavours of the traditional version but using only plant-based and far more nutritious ingredients.
7 Slices of good quality bread (at least a day old)
190g Cacao butter
380g Coconut sugar
35g Cacao powder
115ml Oat milk
1/2 can (200ml) Coconut milk (make sure it's well mixed first)
2 tbsp Rum
A pinch of Cinnamon
Optional toppings: flaked almonds, grated chocolate
1). Place all the ingredients except the bread in a bowl set over a saucepan of simmering water. Stir regularly until they are melted into a chocolatey mixture.
2). Remove the crusts off each slice of bread. Cut each slice into 4 triangular pieces.
3). Pour half of the chocolate mixture into a heatproof oven dish (about 30cm x 20cm or similar).
4). Arrange the bread triangles over the chocolate in overlapping rows (see pic below), then pour on the other half of the chocolate.
5). Put some cling film over the top and pop in the fridge for 24 hours (or if you are super impatient like us at The Unrefined Bakery HQ, at LEAST 3 hours. Note, the longer it is refrigerated the better the end result).
6). Remove the cling film and bake in a pre-heated oven at 180* celsius for 30-35 minutes until the top is crispy and the inside is soft and squidgy.
7). If adding any toppings sprinkle these over the top and leave to stand for 10 mins. Then DIG IN!
This delicious desert goes best with vanilla ice cream or oat milk custard, but it is also lovely just on its own.