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For the Pudding: 5 Tbsp. cocoa 1 Tbsp. hot water 2 cups soy milk Egg Replacer equivalent of 2 eggs 1/2 cup sugar (try Florida Crystals brand) Dash salt 1 tsp. vanilla 2 to 3 cups stale bread, torn into small pieces For the Rum Sauce: 1 cup vegan margarine, softened (try Earth Balance brand) 1 cup confectioner’s sugar 1/4 cup dark rum 1 tsp. vanilla 1/4 tsp. ground nutmeg • Combine the cocoa with the hot water until smooth. Add more water as needed. • In a large bowl, combine the cocoa mixture, soy milk, egg replacer, sugar, salt, and vanilla. Mix in the stale bread. Pour into a prepared loaf pan. • Bake at 350°F for 1 hour. • Beat the margarine until light and fluffy. • Sift the confectioner’s sugar into the margarine. Add the rum, vanilla, and nutmeg. Beat on high speed for 5 minutes. Pour over the pudding. • Serve warm. Makes 6 servings