Fudgy, chocolate bread pudding full of fresh strawberries and topped with a sweet glaze.
20 oz cubed, stale bread (about 6–8 cups packed)
1 c non-dairy milk
3 tbsp cornstarch
1 c canned coconut milk
1 tbsp vegan butter
1/2 c chocolate chips
1/4 c cocoa powder
1/4 c granulated sugar
1 tsp vanilla extract
2–3 cups sliced fresh strawberries
For the glaze
1 c powdered sugar
2 tbsp non-dairy milk
1/2 tsp vanilla extract
1. Preheat oven to 350 degrees F (175 C) and lightly grease a 9 in square pan. Place cubed bread in a large bowl and set aside.
2. In a small measuring cup, combine non-dairy milk and cornstarch and whisk with a fork until cornstarch completely dissolves. Set aside. In a microwave-safe bowl, heat coconut milk and vegan butter until mixture is warm and butter is completely melted. Do this in thirty second increments. Remove from microwave and stir in chocolate chips until completely melted.
3. To the bowl with the melted chocolate add in the non-dairy milk/cornstarch mixture slowly while whisking continuously. Once combined, whisk in the cocoa powder, sugar, and vanilla extract. Pour over cubed bread chunks and let sit for about 10 minutes. Fold in the strawberries.
4. Add bread pudding to prepared pan and bake for 30-35 minutes or until top looks crisp and golden. While the bread pudding is in the oven, whisk glaze ingredients together in a small bowl. Add to finished bread pudding once it has cooled slightly. Bread pudding can keep in a sealed container in the refrigerator for 3-5 days or be frozen for up to a month.
Keywords: vegan, chocolate, strawberry, bread pudding