Chocolate Banana Gluten-free Bread Pudding



Chocolate Banana Gluten-free Bread Pudding

As the nights get darker and colder, what better way to add a little evening comfort with a delicious vegan, gluten-free bread pudding. Did we mention this is a chocolate and banana bread pudding?


200 g sourdough bread (regular or gluten-free), cut into cubes

1 frozen banana

1 pack (396 grams) soft tofu

300 g canned coconut milk (or unsweetened plant-based drink)

60 mL maple syrup

2 Tbsp vanilla extract

Pinch of salt

2 bananas, sliced

100 g dark chocolate


  1. Preheat the oven to 180ºC/160ºC fan/ gas mark 4 and toast the bread cubes until thoroughly dry.
  2. In a blender, make your own plant-based custard by puréeing the frozen banana and tofu until smooth. Add in the coconut milk, maple syrup, vanilla and salt.
  3. Toss the cubed bread with the blended custard. Let sit for 10 minutes.
  4. Layer the bread with sliced banana and chocolate in a casserole dish. Pour any remaining custard on top.
  5. Bake for 45 minutes or until browned and the custards set. Let it cool and then refrigerate.
  6. Serve with coconut whipped cream or a plant-based alternative to ice cream

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