Recipe by Mindelicious
Easy, creamy, chocolatey!! Recipe from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.
Top Review by Lalaloula
OMG, this is soooooooooo delish! I made this for lunch with my sis today and we could not believe how yummy it was. There was chocolate and gooey banana goodness everywhere. YUM! :)
The taste is sweet (even though I decided to leave out the syrup as my bananas were very ripe) and very moreish! Loved the custard the milk and banana formed with the bread. When pouring all that liquid into the dish I thought this isnt gonna work out, but it did so wonderfully! Instead of using all the chocolate I halved it and added some granola to the mix. Mmmm, crunchy.
For the bread I used Kat's Recipe #384703 and that made for a very satisfying chewy hearty pudding.
THANK YOU SO MUCH for sharing this sweet indulgence with us, Mindy!
Made and reviewed for Adopt a Veggie Tag January 2011.
- 6 cups cubed stale bread (about 1 lb)
- 1 cup chocolate chips
- 3 ripe bananas, sliced 1/2 thick
- 2 -2 1⁄4 cups rice milk or 2 -2 1⁄4 cups almond milk or 2 -2 1⁄4 cups soymilk
- 3 tablespoons arrowroot or 3 tablespoons tapioca flour
- 1⁄2 cup maple syrup
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground nutmeg
- Preheat oven to 350 degrees and grease a 9 x 5 loaf pan with softened margarine. Place cubed bread in a large bowl.
- In a small bowl whisk together ½ cup soy milk and the arrowroot powder till no lumps remain. Add 1½ cups soy milk, maple syrup, vanilla, cinnamon and nutmeg and whisk to combine.
- Pour over cubed bread and stir to coat every piece. Allow to sit for at least 15 minutes for liquid to soak into bread. Depending on what kind of bread you use and how stale it is, add more soy milk (¼ cup at a time) and allow more soaking time till every piece of bread is saturated and there’s a little bit of extra liquid. Mixture should look mushy and wet.
- Fold in chocolate chips and bananas (using hands is the easiest for this), mashing up a little bit of the bananas.
- Pour mixture into loaf pan, patting down to make an even top.
- Bake 28-35 minutes till top is puffed, slightly browned and feels firm. Allow to cool slightly before slicing and serving. Also pudding can be scooped with an ice cream scoop when slightly cooled.