Chocolate Bread Pudding with Rum Sauce
I told you I’ve been on a comfort food kick, and here’s even more proof! Between the coffee cake, cocoa and a few other test recipes I’ve been playing around with, I definitely need to up my workouts if I want to keep fitting into my clothes! I don’t know what I’m thinking having these temptations around, especially because I’m a sugar junkie who usually can’t stop myself. Bread pudding is by far one of my favorite desserts, and this one was definitely worth the extra calories.
This is another recipe from the fabulous PETA site. I printed this one up years ago and am so glad I finally got around to making it. Going through the many binders of recipes that I’ve collected over the years has yielded some yummy treats as of late, and I’m kicking myself for not making some of these recipes sooner.
Now, I should warn you that there were a couple things that I found confusing about this recipe, but I’ll be working on them the next time I make this. And I will definitely be making it again! I know the photo below might look a little scary (those dark spots aren’t burns, just areas where the chocolate pudding mixture had bubbled up around the bread), but this was really, really delicious and actually pretty easy to make.
The main problem I found was that the rum sauce is more of a frosting than a sauce. And when I say “frosting”, I mean butter bomb. (Vegan butter, of course.) I reduced the amount from the original recipe because it seemed like an awful lot to me at first glance, but even with that change this was less of a sauce that I would have liked it to be.
Rather than put all of it on top of the pudding, as the recipe indicates, I spooned some of it over portions that I’d scooped into bowls (see the top photo). That way I could at least control how much I was using as the recipe makes way more of the “sauce” than I think you actually need. The top of the pudding dries a bit as it bakes, but the inside is super moist and flavorful, so a little of the sauce goes a long way.
The topping did melt down once it was spooned over the hot pudding, and it tasted incredible, but I know there has to be a way to make a version that isn’t going to pack the pounds the way this one will. I just found it to be way, way too buttery.
All that being said, I think that a bit of tweaking could make this a pretty killer recipe, and I’m more than happy to volunteer myself to keep making it until it’s just right. It’s a tough job, but some one’s gotta do it. Until I get around to tweaking this one, why not try this semi-tweaked version? You can just do some jumping jacks or something like that after you eat it.
Chocolate Bread Pudding with Rum Sauce
Makes 6 servings
For the Pudding
5 tablespoons cocoa powder
1 tablespoon hot water
2 cups soy milk
1 tablespoon Ener-G Egg Replacer mixed with 1/4 cup warm water (2 eggs worth)
1/2 cup sugar (try Florida Crystals brand)
1 teaspoon vanilla
2 to 3 cups stale bread, torn into small pieces [I used a large loaf of white french bread]
For the Rum Sauce
Preheat the oven to 350 degrees and oil a casserole or loaf pan.
In a large bowl, combine the cocoa with the hot water until smooth. Add more water as needed. [I added about 1/4 cup total] Add the soy milk, egg replacer, sugar, salt, and vanilla, and whisk to combine. Mix in the stale bread, transfer the mixture to your prepared pan, and bake 1 hour. [I rotated the pan after 30 minutes]
To make the “sauce”, beat the margarine until light and fluffy. Sift the confectioner’s sugar into the butter, and mix again. Add the rum, vanilla, and nutmeg. [As I re-type this I realize I left the nutmeg out! Not sure it needs it...] Beat on high speed for 5 minutes, and pour over the pudding.
Serve warm. (You can keep leftovers in the fridge for about a day – just reheat them before serving).