In addition to the Chickpea Nuggets-of-Delicious and the Sweet BBQ Sauce, I brought some Vegan Chocolate Cherry Soy-Free Bread Pudding.
I had never made anything like this before, but, knowing the logistics of a regular bread pudding, I was convinced it would work. People seemed to like it. It turned a bit too pudding-ey for a picnic, though; I was hoping to get it to a consistency where it could be eaten with one’s hands, but luckily people had plates and spoons and were able to eat it anyway. In the future, I’d probably add some vegetarian gelling agent like arrowroot powder even some Ener-G Egg Replacer.
Most importantly, it was super easy.
Without further ado:
- about 10 slices of whole wheat bread, decrusted and cut into cubes
- 710 mL oat milk
- About half a bar of vegan dark chocolate, cut into small chunks
- 3 tbsp cocoa powder
- 1 tbsp vanilla extract
- 180g raw cane sugar
- 1 tin black cherries in syrup, drained completely and chopped
Step one Warm milk in a pot over the hob and then add cocoa powder and sugar. Stir to combine so that most of the cocoa powder has dissolved. Remove from heat. Stir in cherries.
Step two Scatter bread cubes across the bottom of a square cake pan (or whatever cake pan you have). Pour milk mixture over the bread cubes. Scatter the cherries and chocolate chunks over the top. Fold everything through and make sure all the bread has begun to suck up the milk.
Step three Bake in the oven at 200C for 35-40 minutes, until you take it out and the centre just wobbles a bit and the crust is a bit hard.