Chocolate Caramel Bread Pudding
For the Chocolate Bread Pudding:
1 can of coconut milk
4 Tbsp. cocoa unsweetened
1/4 cup natural cane sugar
1 Tbsp maple syrup
5 cups of day-old bread (I used a gluten-free bread)
Preheat oven to 350 degrees. Whisk first 4 ingredients together in a bowl. Throw in bread and stir until fully coated. Add as many chocolate chips as you want (I used about 1/8 cup.) Divide between 12 greased muffin tins. Bake for about 30 minutes. Take out of oven and let cool for about 5 minutes.
(from Oh She Glows Twix or Tweat fingers)
1/2 cup brown rice syrup
6 tbsp Soy Free Earth Balance
2 tsp fleur de sel (or salt)
2 tbsp pure maple syrup
1 tbsp almond butter
In a sauce pan, add the Earth Balance and syrup and bring to a boil. Stir well and reduce heat to medium. Stir for a few minutes. Add in the salt, maple syrup, and almond butter and stir well for another couple minutes. Heat over low for about 10 more minutes.
When the bread pudding has cooled for about 5 minutes, turn one over onto a plate and pour caramel sauce over the top. Top with your favorite non-dairy ice cream (mine is Larry and Luna's Coconut Bliss in Cappuccino) and ENJOY!!!