Chocolate Bread Pudding With Rum Sauce
Chocolate Bread Pudding With Rum Sauce
PrintIngredients
- For the Pudding:
- 5 Tbsp. cocoa
- 1 Tbsp. hot water
- 2 cups soy milk
- Egg Replacer equivalent of 2 eggs
- 1/2 cup sugar
- Dash salt
- 1 tsp. vanilla
- 2 to 3 cups stale bread, torn into small pieces
- For the Rum Sauce:
- 1 cup vegan margarine, softened
- 1 cup confectioner’s sugar
- 1/4 cup dark rum
- 1 tsp. vanilla
- 1/4 tsp. ground nutmeg
Instructions
- 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
