This is such a classic family favourite pudding and always goes down well. You can make many variations of this. If you want to make a plain one, just reduce the orange zest by half and omit the chocolate. If you do make a plain one you can add raisins or sultanas in place of the chocolate, or other dried fruits. Fresh berries such as raspberry or blueberry, are lovely in the summer. Pear and chocolate is also a delicious combination.
100g vegan butter
Zest of 1 orange or 2 clementine’s
1 tsp cinnamon
¼ nutmeg grated
400ml whole oat milk/almond milk/soy
400g oat cream
1 vanilla pod split open
¼ cup maple syrup
4 tsp cornflour
6-7 slices of stale bread
80g dark choc drops
2 tbsp. coconut sugar
2 tbsp. marmalade or apricot jam
In a small bowl combine the butter, cinnamon, nutmeg and zest.
In a blender add the milk, cream, vanilla extract and paste, maple syrup and cornflour. Blitz till combined. Pour into a saucepan add the vanilla pod and gentle heat, stirring regularly.
Spread a little butter into a baking dish and then butter the slices of bread and cut the in half diagonally. Lay them into the dish.
Sprinkle half the chocolate drops in between the slices of bread.
Once the milk has heated through it should thicken slightly and coat the back of a spoon lightly. Pour over bread and top with the remaining chocolate and sprinkle on the coconut sugar.
Pre heat the oven to 180°C.
Leave to soak for at least 20 minutes, you want the milky mixture to soak into the bread slices.
Place in the hot oven for 20-30 minutes until cooked through, bubbling at the edges and golden in top.
Remove from the oven and glaze the top buy gentle heating the marmalade or jam with 2 tbsp. water in a small pan and brushing it on top.
Leave to sit for a few minutes before serving with oat cream, crème fraiche, vegan vanilla ice cream or vegan custard. It’s very delicious as it comes.