vegan - Chocolate Bread Pudding

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* Exported from MasterCook *

 

Chocolate Bread Pudding

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups cubes of slightly stale Italian or French

bread -- crusts removed

2 cups soy milk

1 tablespoon powdered egg replacer

1/4 cup water or cold strong coffee

2 teaspoons vanilla

2 tablespoons coffee, chocolate, orange, or nut liqueur

(optional)

1/3 cup unsweetened Dutch cocoa

1/3 cup unbleached sugar

1/4 teaspoon salt

1/4 cup toasted chopped nuts

1/2 teaspoon cinnamon (optional)

 

This is a low-fat treat that uses not only soy but leftover bread. Serve with

your favorite non-dairy whipped topping. A good brand of powdered egg replacer

to use here is Ener-G Egg Replacer, available at most natural food stores.

 

In a medium bowl, soak the bread cubes in the soymilk for 10 minutes.

Meanwhile, in a small, deep bowl, beat the egg replacer and water or coffee

until it has the texture of softly beaten egg whites. Fold into the bread

mixture along with the vanilla and liqueur, if using.

 

Preheat the oven to 375F. In a small bowl, mix together the cocoa, sugar, salt,

and cinnamon if using. Fold the dry ingredients into the bread mixture, mixing

well. Pour the mixture into either a lightly greased 9-inch square or 7 x

11-inch baking pan, and bake for 45 minutes. Cool for at least a half hour

before serving.

 

 

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Per Serving (excluding unknown items): 31 Calories; 2g Fat (45.8% calories from

fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 99mg

Sodium. Exchanges: 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0