Warm, rich, and gooey, this is one of the easiest and tastiest bread puddings we have ever made…and gluten-free and plant-based to boot! A comforting chocolate lovers’ delight, these won’t last long if you’ve got samplers around, so consider making a double batch!
step 01
Preheat oven to 350F. In a medium saucepan warm almond milk, chocolate chips and sugar together until melted and smooth.
step 02
Dissolve cornstarch in a small amount of cold water and whisk into the chocolate mixture. Add salt and vanilla and mix well.
step 03
Add the dried bread cubes and let soak until the liquid is mostly absorbed.
step 04
Fill a greased muffin tray with the soaked bread mixture and bake until set, approximately 25 minutes. Serve them warm from the oven or cooled with any toppings you’d prefer.