Yields: 6 servings
2 cups unsweetened almond milk, divided
2 cups vegan semisweet chocolate chips
4 cups white bread cubes
1/2 cup chopped pecans or walnuts, optional
½ cup dried fruit, optional
3/4 cup granulated natural sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract
- Heat the almond milk in a saucepan until it is just ready to boil. Take the pan off the heat and stir in the chocolate chips. Stir until the chips are melted, then set aside. Add the sugar, cocoa, salt, and vanilla stirring to dissolve, about 2 minutes.
- Spread the bread cubes in an 8” x 8” casserole pan. Sprinkle with the nuts and dried fruit, if using.
- Pour the hot chocolate all over the bread. Press the bread cubes down so that they are submerged in the chocolate mixture.. Cover and cook on 250 degrees until the bread has soaked up most of the liquid, approximately 45 minutes.
- Let stand for at least 15 minutes before serving. Serve warm or at room temperature.
Created by Jolie Skwiercz, Pastry Chef at CTCA Western Regional Medical Center