Chocolate and almond bread and butter pudding

Chocolate and almond bread and butter pudding

By
From
Kenko Kitchen
Serves
4
Prep
5 mins
Cooking time
25 mins
Photographer
Elisa Watson

Bread and butter pudding was an absolute childhood favourite of mine. When I gave up gluten and became a vegan I said goodbye to this dish and never thought I would be able to eat it again. However, this beauty is not only gluten-free, sugar-free and vegan, it tastes just like the one I used to have when I was younger!

Ingredients

Quantity Ingredient
5 teaspoons coconut oil
or 5 teaspoons Chocolate hazelnut butter
10 slices gluten-free bread
250ml soy milk
375ml coconut cream
60g cornflour
1 teaspoon lucuma
1 teaspoon vanilla extract
75g dark chocolate
2 tablespoons flaked almonds
2 tablespoons sultanas
1 tablespoon stevia
or 1 tablespoon xylitol

Method

  1. Lightly spread ½ teaspoon coconut oil or chocolate hazelnut butter (for a more chocolatey pudding) on each slice of bread. Cut each slice in half and arrange in a greased oven-safe 24 × 18 cm dish.
  2. In a small saucepan over low heat, put the soy milk, coconut cream, stevia, cornflour and lucuma. Whisk until smooth. Add the vanilla and whisk over a gentle heat until the mixture starts to thicken slightly, around 3 minutes.
  3. Preheat the oven to 180°C.
  4. Pour the custard mixture evenly over the bread slices. Grate over the dark chocolate and sprinkle with the flaked almonds and sultanas. Bake in the oven for 15 minutes or until golden and the custard has become thick. Serve warm or hot.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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