A recipe from www.JeanPatterson.com:

Espresso Bread Pudding With Dark Chocolate Sauce

Makes 6 servings

You'll need 4 shots of espresso for this bread pudding and its velvety sauce. Substitute an equal amount of strong brewed coffee if desired.

4 cups cubed French bread
2 1/2 tablespoons plus 1/4 cup espresso, cooled
2 large eggs or 1 tablespoon egg replacer mixed with 1/4 cup water
1/2 cup plus 1 tablespoon sugar
6 ounces (3/4 cup) firm silken tofu
1 1/2 cups plain soy milk
1 teaspoon vanilla extract
4 ounces dairy-free dark chocolate, chopped
Cooking spray

1. Preheat oven to 350 degrees. Lightly coat a 2-quart baking dish with cooking spray. Spread bread cubes evenly in the prepared baking dish.

2. In a food processor, combine 2 1/2 tablespoons of the espresso, eggs, 1/2 cup of the sugar, tofu, soy milk, and vanilla. Blend until smooth. Pour over bread cubes, moistening completely.

3. Place dish in a larger shallow baking pan. Pour hot water into the baking pan until it comes halfway up the sides of the baking dish. Bake 40 minutes, or until golden. Remove from hot water and cool on wire rack at least 15 minutes.

4. Just before serving the bread pudding, combine remaining 1/4 cup espresso and 1 tablespoon sugar in a small, heavy saucepan. Cook over low heat until sugar is dissolved. Add chocolate and cook, stirring, until melted. Drizzle 1 tablespoon sauce over each serving of warm pudding.

OVO/VEGAN

Jean Patterson is a freelance food writer based in Pasadena, California.

"Custard's Last Stand"
Copyright 2000 by Veggie Life. All rights reserved.
Originally published in Veggie Life, Spring 2000.