i am sitting at my desk eating spoonfuls of chocolate peanut butter as i attempt to write this post
as joy would say - real life
what was that, you ask is there anything better than eating peanut butter by the spoonful?
why yes, yes indeed there is
chocolate, booze & bread
baked in a custardy filling and topped with brown sugar and baked again until just caramelized
on Monday i told you about our st patty's day potluck we are so lucky to be attending
and guess whose bringing dessert ?
if you guessed me 10 points!
you all are such good guessers
the first time i ever had bread pudding was 2 years ago, about 6 months before becoming a vegan. for some reason the name bread pudding never appealed to me - so i never tried it. the power of a name - it kept me from trying the most amazing dessert ever.
day old bread toasted, is combined with Irish whiskey, cheesecake filling & chocolate chunks. after the bulk of the baking is done, the final dish is sprinkled with brown sugar and baked a bit longer until the sugar begins to caramelize - so amazingly good.
mimi creme is absolutely amazing. i have heard so much about it but never used it before. I remembered seeing it on the bottom shelf at sunflower a while back, I stopped in and they still had a few cartons in stock, specifically for whipped cream. Oh WOW this stuff is really amazing, the others weren't lying - easy vegan whipped cream, and that little carton sure made a lot...Justin kept asking my why I made so much whipped cream - yeah, I had no idea that little carton would whip up so much!
i think the only thing that makes this bread pudding Irish, is the Irish whiskey
regardless, it still tastes good
Irish Whiskey & Chocolate Bread Pudding
you will need:
1 loaf of day old bread : about 12 cups cubed & toasted
1 - 14oz package silken tofu
2 - 8oz packages tofutti cream cheese - better than cream cheese
2/3 cup sugar
1/4 cup apple cider (not vinegar, real apple cider)
2 tsp vanilla
2 tsp cornstarch
1 cup vegan chocolate chips
1 cup brown sugar divided (1/2 cup for filling & 1/2 cup for topping)
1/2 cup Jameson Irish Whiskey
1 cup vegan creamer
1 tsp butter
mimi creme for whipped cream topping or other vegan whipped cream
vegan vanilla ice cream (optional)
pre heat the oven to 350*
cube bread into 1/2 - 1 inch cubes
spread onto a rimmed baking sheet and toast for 15 minutes, turning cubes about half way though or until golden brown
remove from oven and set aside
in a food processor or using an immersion blender (use a medium bowl), process silken tofu and cream cheese for about a minute
add sugar & process until smooth 3-5 minutes
in a small bowl combine apple cider & 2 tsp vanilla with cornstarch, whisk until smooth and cornstarch has dissolved
pour apple cider mixture into food processor or bowl, process until very smooth
in a large sauce pot combine 1/2 cup brown sugar, whiskey & cream cheese mixture cook over medium heat for about 3 minutes
turn off heat and add bread, vegan creamer & chocolate chips stirring until cubes are well coated - transfer to a buttered baking dish
bake at 350* for 35 minutes until bubbly - sprinkle with remaining 1/2 cup of brown sugar and bake an additional 10 minutes
remove from oven and allow to cool for 10 minutes prior to serving
serve warm topped with vegan whipped cream or vanilla ice cream