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Chocolate Mocha Bread Pudding

What you need: 

1 loaf Italian bread
3 cups nondairy milk
3/4 cup granulated sugar
pinch salt
1 1/2 cup carob chips
1-2 small ripe bananas
1 tablespoon vanilla extract
1-2 cup strong coffee

What you do: 

1. Remove crust from bread and cut into cubes.
2. In a large saucepan, boil 1c. of the milk, the sugar, and salt.
3. Remove from heat, add in the carob chips, and stir until the mixture is smooth.
4. In another bowl, thoroughly mash the banana(s) and mix with the 2 cup soy milk and vanilla.
5. Combine two mixtures and add in the bread. Let this sit for 1-2 hrs. The longer hte better, so the chocolaty goodness soaks through.
6. Preheat oven to 345 degrees F.
7. Butter a 8" pan and pour the bread mixture in.
8. Bake in water bath for about 55-60 min.
9. After it's done baking, add the coffee for a more mocha-ish flavor.
10. Enjoy.
This recipe was modified from one in the Joy of Vegan Baking.

Preparation Time: 
Cooking Time: 
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SO HOW'D IT GO?

This didn't turn out very well for me... I only used one banana but the flavour of that completely overpowered the chocolate and coffee so it wasn't really a mocha pudding.
I think if I was to make it again I'd do what the other poster did and replace the banana with egg replacer so that I could taste the mocha.

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This was quite a good recipe. I didn't have carob chips so I used 1 1/4 cups of cocoa powder instead and added 2 tbsp. more sugar to compensate for the bitter taste. I also used egg substitute for 2 eggs (I didn't have any bananas) and only used 2 1/4 cups of soy milk instead of 3 cups to compensate for the lack of the banana. Overall tasted like chocolate teddy grahams, though I only used one baking tin and it turned out hard as a rock on top and still a little too moist on the inside and I think it was because there was too much batter in one pan. I didn't use the coffee either, but it was still delicious.

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