Vegan Date & Chocolate Bread & Butter Pudding Recipe
Introduction
This vegan date and chocolate bread and butter pudding is a comforting dessert that combines sweet medjool dates with rich dark chocolate. Made with a smooth, cinnamon-spiced custard and crispy edges, it’s perfect for a cozy treat that’s entirely plant-based.
Ingredients
- 3 tbsp cornflour
- 500ml Alpro Soya Original
- ½ tsp ground cinnamon
- ½ lemon, zested
- ½ tbsp vanilla bean paste
- 2 tbsp maple or agave syrup
- Flavourless oil (such as vegetable oil), for the dish
- 6-8 slices stale vegan white bloomer, halved into triangles
- 4 medjool dates, pitted and finely sliced
- 50g vegan dark chocolate chips
- Alpro Plain Yogurt, to serve (optional)
Instructions
- Step 1: In a pan, whisk together the cornflour, Alpro Soya Original, ground cinnamon, lemon zest, vanilla bean paste, and maple syrup until smooth.
- Step 2: Place the pan over low heat and cook, whisking continuously, for 8-10 minutes until the mixture thickens slightly to a thin custard that coats the back of a spoon.
- Step 3: Lightly grease a baking dish approximately 20 x 25cm with flavourless oil. If desired, remove the crusts from the bread, then arrange the slices in the dish, overlapping slightly.
- Step 4: Stir most of the sliced dates into the custard, then pour the custard over the bread, gently pressing the bread down with the back of a spoon to help it absorb the liquid. Let it soak for 15 minutes.
- Step 5: Preheat the oven to 200°C (180°C fan)/gas mark 6. Scatter the vegan dark chocolate chips and remaining sliced dates evenly over the top of the pudding.
- Step 6: Bake for 20-25 minutes until the pudding is golden and crisp around the edges.
- Step 7: Allow the pudding to rest for 10 minutes before serving. Offer with a spoonful of Alpro Plain Yogurt or your preferred dairy-free ice cream if you like.
Tips & Variations
- Use day-old or stale bread to ensure the pudding absorbs the custard well without becoming too soggy.
- Swap medjool dates for raisins or dried cherries for a different fruity flavor.
- Add a splash of orange juice or a pinch of nutmeg for extra warmth and complexity.
- For a nuttier texture, sprinkle chopped toasted almonds or walnuts on top before baking.
Storage
Store any leftover pudding covered in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. The texture is best enjoyed fresh but keeps well for a quick dessert the next day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other plant-based milks in this recipe?
Yes, you can substitute Alpro Soya Original with other plant-based milks like almond, oat, or coconut milk. Just choose an unsweetened variety for best results.
What can I serve instead of Alpro Plain Yogurt?
If you don’t have vegan yogurt, dairy-free ice cream, coconut cream, or a drizzle of maple syrup also make excellent toppings for this pudding.
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Vegan Date & Chocolate Bread & Butter Pudding Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A comforting and delicious vegan date and chocolate bread and butter pudding made with a creamy plant-based custard, studded with medjool dates and dark chocolate chips, and baked to golden perfection. This dairy-free dessert is perfect for cozy evenings and can be served with vegan yogurt or dairy-free ice cream.
Ingredients
Custard
- 3 tbsp cornflour
- 500ml Alpro Soya Original
- ½ tsp ground cinnamon
- ½ lemon, zested
- ½ tbsp vanilla bean paste
- 2 tbsp maple or agave syrup
Bread Pudding
- flavourless oil (such as vegetable oil), for the dish
- 6–8 slices stale vegan white bloomer, halved into triangles
- 4 medjool dates, pitted and finely sliced
- 50g vegan dark chocolate chips
To Serve (Optional)
- Alpro Plain Yogurt or dairy-free ice cream
Instructions
- Prepare the custard mixture: In a pan, whisk together cornflour, Alpro Soya Original, ground cinnamon, lemon zest, vanilla bean paste, and maple or agave syrup until smooth. Place over low heat and cook, whisking continuously for 8-10 minutes until the mixture thickens slightly to a thin custard that coats the back of a spoon.
- Prepare the baking dish and bread: Lightly oil a roughly 20 x 25cm baking dish with flavourless oil. If preferred, cut the crusts off the bread slices, then arrange the triangles in the dish overlapping slightly.
- Combine dates with custard and soak bread: Stir most of the finely sliced medjool dates into the custard mixture. Pour this custard over the arranged bread in the dish, gently pressing the bread down with the back of a spoon to help it absorb the mixture. Leave the bread to soak for 15 minutes.
- Preheat oven and add toppings: Preheat the oven to 200°C (180°C fan) or gas mark 6. Scatter the vegan dark chocolate chips and remaining sliced dates evenly over the top of the soaked bread pudding.
- Bake the pudding: Bake in the preheated oven for 20-25 minutes until the pudding is golden and crisp around the edges.
- Rest and serve: Remove from the oven and let the pudding rest for 10 minutes. Serve warm with a spoonful of Alpro Plain Yogurt or your choice of dairy-free ice cream if desired.
Notes
- Using stale bread helps absorb the custard better for a moist pudding.
- You can substitute medjool dates with any soft dates or dried fruits.
- If you prefer a gluten-free version, use gluten-free bread.
- The pudding can be served with vegan yogurt or any dairy-free ice cream for extra creaminess.
- For a sweeter pudding, increase maple syrup slightly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan bread and butter pudding, vegan dessert, dairy-free pudding, date chocolate pudding, plant-based dessert
