Date: Wed, 09 Dec 1998 01:24:04 -0600
From: Sheri Slattery (slattery@txdirect.net)
We made this for Thanksgiving and thoroughly enjoyed it!
CHOCOLATE BREAD PUDDING
2 1/2 C. light chocolate soymilk
3 Tablespoons unsweetened cocoa
1 pound loaf of bread, torn into 1-inch pieces (8 C.)
2 Tablespoons brandy
1/2 C. dried cherries
2 bananas
1/2 C. sugar
1 teaspoon cinnamon
1 teaspoon vanilla
pinch salt
Brandy Topping:
10-12 ounces firm silken tofu
3 Tablespoons dark brown sugar
1 Tablespoon brandy
1 teaspoon fresh lemon juice
In medium saucepan, heat 1/2 C. soymilk, to nearly boiling. Remove from
heat and add cocoa, whisking until lumps disappear. Add remaining soymilk,
whisking to combine. Place bread pieces in large bowl and pour cocoa and
soymilk mixture over the top, stirring with a spatula until bread is
completely moistened. Set aside for 30 minutes. In small bowl, pour
brandy over cherries and set aside until cherries have plumped, about 30
minutes. In food processor, pur=E9e bananas with sugar, cinnamon, vanilla,
and salt. Pour banana mixture over bread mixture; add cherries and brandy,
and stir to combine evenly. Spread pudding into 9" square baking dish, in
an even layer. Bake at 350 degrees on center rack until pudding is set and
firm to touch, about 25-30 minutes. Cool slightly before cutting. Makes 8
servings of 252 calories and 2 grams fat each. Brandy Topping: In food
processor, combine all ingredients. Process to blend, scraping sides as
needed, until smooth. Store, refrigerated, in a tightly covered container
for 2-3 days. Makes 1 1/4 C. of 27 calories and 1 gram fat per 2=
Tablespoons.
From Veggie Life Magazine, January, 1998.
kwvegan vegan