Pantry Bread Pudding

Feel like a recipe that is like a warm, cozy hug for your taste buds?  Well then, you are in the right place because this pantry Chocolate Chip Bread Pudding is just the thing. And guess what? This delicious dessert happens with hardly any effort and without denting your wallet. Seriously, it's the kind of dessert that proves you don't need a ton of fancy ingredients or hours in the kitchen to create something utterly amazing.

INGREDIENTS:

• ¾  loaf day-old french bread ( about 5-6 cups)

• 1 (13 oz.) can full-fat, unsweetened coconut milk (use 2 cans if you like very moist)

• ¼  C  maple syrup

• 3 T  sugar (vegan-friendly)

• 2 tsp. cinnamon

• 2 T  butter (vegan, can sub coconut or vegetable oil)

• 1 C  chocolate chips (vegan-friendly)

• 2 tsp. vanilla extract

• 2 tsp. rum extract

• 1 tsp. almond extract

• 6 T  aquafaba (chickpea brine) or vegan liquid egg substitute

• pinch salt

Preheat oven to 350° F/ 177 ° C

DIRECTIONS:

• In a medium-size bowl, mix together milk, extracts, 1 tsp. cinnamon, aquafaba, salt, two tablespoons of sugar, and maple syrup.

• Cube bread into about 2” pieces.

• Grease baking pan with 1 tablespoon of butter.

• Add bread to pan and add liquid mixture.

• Mix until well coated, fold in the chocolate chips.

• Let sit 30 minutes to an hour (your bread pudding will come out more custard-y this way).

• Dot the remaining butter over the top of the bread pudding mixture and sprinkle over the remaining cinnamon and sugar.

• Bake 30-45 minutes or until the bread has turned golden brown. 

• Let sit for 10 minutes and enjoy warm.