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
Prep Time: 15 minutes
Cook Time: 45 minutes
Keywords: bake dessert dairy free soy-free vegan vegetarian nut-free
Ingredients (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
- 1/2 cup coconut palm sugar
- 1 cup vegan chocolate chips
For the Haupia Cream Sauce
- 1 can coconut milk (about 2 cups)
- 1/4 cup organic white sugar
- 1/4 cup coconut palm sugar
- 1T. cornstarch dissolved in 2T.cold water
- Large mixing bowl
- 8×8 pan
- additional pan (larger than 8×8)
- Large saucepan
- Wooden spoon
For the Bread Pudding
Place cut & cubed bread in a large mixing bowl.Set aside.Add plant-milk,vanilla,sugar,chai powder and dry Vegg powder to a blender.Blend on high speed for 20 seconds.The Vegg will slightly thicken the mixture.Pour mixture over bread,mix well to coat and let the bread soak up the liquid for about 15 minutes.Mix in chocolate chips.Grease an 8×8 pan and pour bread pudding mixture into it.Press down with a spatula to eliminate air pockets.Pour hot water into a larger pan and place the 8×8 pan into the water bath.Bake at 350F degrees for 35-45 minutes.Remove from oven and let cool for 15 minutes before serving with Haupia Cream.
For the Haupia Cream
In a large saucepan,mix 1 can of coconut milk,sugars,and cornstarch slurry.Bring to a boil,stirring continuously.Once it reaches a boil,remove from heat.The sauce will continue to thicken as it cools.Store unused portion in an airtight container in the fridge for up to 5 days.
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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