After seeing pics of this magnificent bread pudding mixed in with pics from Dorklepork's Magnificent Tofurky Day Feast and having fantasized for the past month or so about trying it, I finally decided to tackle it this weekend. I've never ever had bread pudding before. In fact, it's something that I've always found to be a bit creepy. I mean, bread? In pudding? WTF?
What won me over on this one was the chocolate-factor. I am not a fan of vanilla pudding, period. So it makes sense that I've never had bread pudding before since it's typically vanilla. With this recipe, however, that is so very much *NOT* the case. This version is rich and decadent with all sorts of chocolatey goodness.
Having decided to make it, I purchased a nice, fresh, crusty loaf of italian bread at the WSM. However, I was not patient enough to let it stale up (since I wanted to make it that same night). I let it sit out all day, but it only got a bit hard. So while we ate dinner, we tossed chunks of the loaf in the oven on super-low and let it harden up some. Worked wonders.
The bread pudding itself is as easy-peasy as they come. Takes maybe all of 5-10 minutes to whip together. And when it's ready to toss in the oven, it kinda looks like gross bread sopping in chocolate milk--tee hee...
The rum sauce was just as easy, though I would've preferred someone else to have made it SIMPLY SO I COULD'VE CONVINCED MYSELF IT WASN'T TERRIBLY HORRIBLY BAD FOR YOU. But alas, after dumping a whole cup of margarine into a food processor, it's hard to cling to that illusion.
End result: chocolatey rummy goodness. I will forewarn you--E's first response when he sunk his teeth into this beauty of a recipe was "Oh my god, is this rummy." And ladies and gents, by god, it certainly is. I mean, it has 1/4 cup of fricking rum in it. That's like a couple shots. And you can definitely taste it.
But oh man, is it good. We weren't quite so liberal with the rum sauce as Ms. Dorklepork was--we spooned a couple spoonfuls on each helping of bread pudding, just enough to melt delectably into the oozy gooey nooks and crannies. Because of that, I ended up with about 1/4 cup or so left over after all the pudding was gone. But any more I think might've been a bit too potent.
All that being said and done, I don't think I'd change a damn thing about the recipe. Yeah, the rum's potent. But that's why you embrace minimalism when dousing your bread pudding with it.
Seriously folks, if you're looking for a scrumptious, luxuriant, decadent, oozy, yumtastic dessert for the holiday season, this is the one. I plan on making it again for Christmas, if all goes well.
(Oh yeah--and it works well as leftovers. The rum sauce hardens up into a margarine-consistency, but scrape chunks over your bread pudding and pop it into the microwave for a few, and it'll soften right up.)
For the Pudding:
- 5 Tbsp. cocoa
- 1 Tbsp. hot water
- 2 cups soy milk
- Egg Replacer equivalent of 2 eggs
- 1/2 cup sugar (try Florida Crystals brand)
- Dash salt
- 1 tsp. vanilla
- 2 to 3 cups stale bread, torn into small pieces
For the Rum Sauce:
- 1 cup margarine, softened (try Earth Balance brand)
- 1 cup confectioner’s sugar
- 1/4 cup dark rum
- 1 tsp. vanilla
- 1/4 tsp. ground nutmeg
Combine the cocoa with the hot water until smooth. Add more water as needed. In a large bowl, combine the cocoa mixture, soy milk, egg replacer, sugar, salt, and vanilla. Mix in the stale bread. Pour into a prepared loaf pan. Bake at 350°F for 1 hour.
Beat the margarine until light and fluffy. Sift the confectioner’s sugar into the butter. Add the rum, vanilla, and nutmeg. Beat on high speed for 5 minutes. Pour over the pudding.
Makes 6 servings
(Original recipe from VegCooking)