Double Chocolate Black Cocoa Bread Pudding

• Course Dessert
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• Double Chocolate Black Cocoa Bread Pudding
• 8-10 slices Sprouted 7 Grain bread, cut into 1-inch cubes
• 1 1/2 cups vegan dark chocolate chips, divided (we used Enjoy Life Dark Chocolate Morsels)
• 1 cup cane sugar
• 3/4 cup black cocoa powder
• 3 cups oat milk (or unsweetened non-dairy milk of choice), divided
• 3 tbsp ground flaxseed or ground chia
• 7 1/2 tbsp water (to mix with ground flaxseed or ground chia for the equivalent of 3 flax or chia eggs)
• 2 tsp Vanilla
• 1/2 tsp Salt
• 1 tbsp non-dairy butter or olive oil (for the baking dish)
• to Serve
• 1/4 - 1/2 cup vegan dark chocolate chips, melted
• 1/2 cup frozen cherries (optional)
• 1/4 cup icing sugar (optional)

Instructions

1. Pre-heat your oven to 325℉. Lightly grease a 9-inch square casserole or baking dish (or baking dish of similar capacity) with non-dairy buttery spread or brush with olive oil and set aside.
2. In a small bowl, prepare your flax/chia eggs. Mix ground flaxseed or chia with water and set aside.
3. In a large bowl, mix the bread cubes with 1 cup of chocolate morsels.
4. In a small pot over medium-low heat, melt ½ cup of the chocolate morsels with 1 cup of cane sugar, ¾ cup of black cocoa, and 1 ½ cups of oat milk. Cook until chocolate is melted and mixture is smooth and slightly thickened.
5. Remove from heat and add another 1 ½ cups of milk, prepared flax/chia egg, salt and vanilla. Mix well until mixture is smooth and ingredients are incorporated.
6. Pour the batter over the bread and stir gently until batter is fully absorbed. Pour into a baking dish and bake 40 – 50 mins until set.
7. Remove from oven and top with frozen cherries. The frozen fruit will come to temperature by the time this dessert is plated and adds a nice bit of texture!
8. Drizzle extra melted chocolate over the top, and dust with powdered sugar right before serving.
9. Enjoy!