Chocolate Bread Pudding with Cayenne Coconut Cream

Chocolate Bread Pudding with Cayenne Coconut Cream


1 demi baguette (day old)--cut into 1/2 inch cubes

1 can coconut milk

1/3 cup brown sugar

pinch salt

1 tablespoon vanilla extract

1/2 teaspoon cinnamon

3/4 cup chocolate chips (vegan chocolate chips or carob chips)

Earth Balance (to grease ramekins)

turbinado sugar (for sprinkling)

Cayenne Coconut Cream (see below)


*Preheat oven to 350 degrees F. Cube baguette and set aside. Whisk coconut milk, brown sugar, cinnamon, vanilla, and salt. Toss in cubed bread and chocolate chips. Stir to combine. Let the bread soak in the custard mixture for at least 30 minutes stirring occasionally.

*Butter 6 small ramekins with Earth Balance. Heat 1 kettle of water until boiling. Turn down to medium low to keep warm. Coat inside of each ramekin with ~1 teaspoon of turbinado sugar. Divide soaked bread evenly between ramekins. Sprinkle the top of each filled ramekin with ~1 teaspoon of turbinado sugar. Add each ramekin to a large baking dish. Fill the baking dish halfway with hot water to create a bain marie (water bath). Bake in the center of the oven for 35-45 minutes or until the top is golden brown and the middle of bread pudding is set. Let the bread pudding cool slightly (~10-15 minutes) before serving. Serve with cayenne coconut cream.

Cayenne Coconut Cream


1 can full fat coconut milk (chilled, fat only)

dash cinnamon

~1/4 teaspoon cayenne

1 tablespoon maple syrup


*Place can of coconut milk in the refrigerator at least 2 hours before making coconut cream. When ready to make coconut cream, remove can from refrigerator and skim coconut fat from the top, leaving the liquid behind (use it in a smoothie!). Add coconut fat to medium sized bowl with remaining ingredients. Beat with electric mixer until coconut fat thickens. Serve with bread pudding. Mmmmmmmmm.