Chocolate Chai Bread Pudding w/ Haupia Cream Sauce Recipe

A German-style bakery in a Japanese department store in Hawaii? I had to check out the gluten-filled goodies at the new Brug Bakery inside Shirokiya,Ala Moana Center. Due to the hype of the grand-opening, the selection was limited but I managed to grab a loaf of the white bread(no eggs,no dairy). I wish I could tell you about the pillowy softness or about how the special rye made the bread taste special. Instead,I totally forgot about the bread until two days later when it was predictably stale.

When life hands you stale bread, you can either make croutons or bread pudding and I favor the latter. And so,I present to you this delicious vegan mess  topped with an insanely yummy haupia sauce. I’ll go gluten-free in my next life.


Chocolate Chai Bread Pudding w/ Haupia Cream Sauce Recipe
Prep time
Cook time
Total time
Spicy chai and rich chocolate are topped off with a creamy haupia(coconut) sauce in this delicious vegan bread pudding recipe.
Serves: 8-10 servings
  • For the Bread Pudding
  • 6 cups stale bread,cubed
  • 2 cups plant milk (almond,hemp,soy,etc)
  • 2T. The Vegg
  • 2T. Masala Chai Powder
  • 1 tsp. vanilla
  • ½ cup coconut palm sugar
  • 1 cup vegan chocolate chips
  • For the Haupia Cream Sauce
  • 1 can coconut milk (about 2 cups)
  • ¼ cup organic white sugar
  • ¼ cup coconut palm sugar
  • 1T. cornstarch dissolved in 2T.cold water
  • Equipment
  • Blender
  • Large mixing bowl
  • 8x8 pan
  • additional pan (larger than 8x8)
  • Large saucepan
  • Wooden spoon
  1. For the Bread Pudding
  2. Place cut & cubed bread in a large mixing bowl.Set aside.
  3. Add plant-milk,vanilla,sugar,chai powder and dry Vegg powder to a blender.
  4. Blend on high speed for 20 seconds.
  5. The Vegg will slightly thicken the mixture.
  6. Pour mixture over bread,mix well to coat and let the bread soak up the liquid for about 15 minutes.
  7. Mix in chocolate chips.
  8. Grease an 8x8 pan and pour bread pudding mixture into it.
  9. Press down with a spatula to eliminate air pockets.
  10. Pour hot water into a larger pan and place the 8x8 pan into the water bath.
  11. Bake at 350F degrees for 35-45 minutes.
  12. Remove from oven and let cool for 15 minutes before serving with Haupia Cream.
  13. For the Haupia Cream
  14. In a large saucepan,mix 1 can of coconut milk,sugars,and cornstarch slurry.
  15. Bring to a boil,stirring continuously.
  16. Once it reaches a boil,remove from heat.
  17. The sauce will continue to thicken as it cools.
  18. Store unused portion in an airtight container in the fridge for up to 5 days.
  19. Notes
  20. Depending on the type of bread you use,the pudding may come out slightly drier.You can add an additional 1 cup of plant-milk if your mixture seems too dry before you bake it.If it's dry after baking,no worries,just pour on the haupia cream sauce!

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  1. This sounds great, I specially like the addition of chocolate chips 😉

  2. I cannot wait to try this!

  3. This looks absolutely amazing! I cannot wait to try this!

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