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Chocolate Bread Pudding With Rum Sauce

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


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