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!
Preheat oven to 350F. In a medium saucepan warm almond milk, chocolate chips and sugar together until melted and smooth.
Dissolve cornstarch in a small amount of cold water and whisk into the chocolate mixture. Add salt and vanilla and mix well.
Add the dried bread cubes and let soak until the liquid is mostly absorbed.
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.