Chocolate Bread Pudding

This recipe was developed by Chef Dell Peters at Virginia Tech during one of our product trainings.

Servings: 6
Serving size: 6 ounces

Ingredients

4 cups stale bread, cut into 1 inch cubes
2 tablespoons AcreMade egg substitute
1/2 cup water
3 cups non-dairy milk
3/4 cup granulated sugar
1 tablespoon vanilla extract
1 cup vegan semi-sweet chocolate chips
1/4 cup powdered sugar

Preparation

1. Combine egg substitute with water and stir to combine, let rest for 1 minute.
2. Add plant-based milk, sugar and vanilla extract and whisk together to create custard batter.
3. Add chocolate chips and bread cubes to mixture and gently fold together, allowing the bread to soak up some of the custard batter.
4. Gently place in lightly coated baking pan.
5. Bake in preheated 350 degrees Fahrenheit oven for 3-40 minutes or until custard has set and top has lightly browned.
6. Serve warm or chilled.
7. Garnish with dusting of powdered sugar at time of service.