Chocolate Orange Bread and Butter Pudding


  1. 8-10 slices of gluten-free white bread
  2. 25g dairy-free soy spread
  3. 1 tbsp vegan custard powder
  4. 750ml soy milk
  5. 130g bag of Nākd Cocoa Orange Chunks, cut into small pieces
  6. Finely grated zest of one orange
  7. 2 tablespoons orange juice
  8. < li>50g vegan dark chocolate, chopped


  • Preheat the oven to 180 °C, gas mark 4 and lightly grease a 1 liter casserole dish
  • Derind the bread, then spread it cut into slices with the soy spread and halve into triangles
  • For the vanilla sauce, put the custard powder in a small bowl and mix with 2 tablespoons soy milk soup
  • Remaining milk and Nākd Cocoa Orange Fruit & Place nut chunks in a medium saucepan along with the orange zest and heat until boiling. Add some of this mixture to the pastry cream and mix well
  • Return to the pan with the remaining milk and stir over medium-high heat until the mixture begins to thicken. Add the orange juice and simmer gently for 1 to 2 minutes
  • Place a little chocolate pastry cream in the bottom of the pan, then place half of the bread on top, in overlapping rows. Sprinkle with some chopped chocolate, cover with more chocolate cream and arrange the rest of the bread on top
  • Sprinkle over the remaining chocolate, then pour over the rest of the pudding, making sure to cover the whole bread. Let stand 10 minutes
  • Cook until bubbling for 20-25 minutes and let stand 5 minutes before serving



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