Single-serve bread pudding with chocolate, walnuts and cranberries

A simple, seasonal dessert that easily doubles.


1 slice, stale whole wheat bread
1T plant only margarine
2T sugar (1)
1T brown sugar (1)
A pinch of cinnamon
1/2t baking powder
1/2 cup unsweetened soy milk
1T packed sweetened dried cranberries (1)
1T chopped walnuts, divided and a few pieces for garnish
20g bittersweet chocolate, divided (1)


Once the bread is stale, preheat the oven to 375F.
Spread the margarine evenly on the bread.
Tear the bread into even pieces and pack about half in the bottom of a ramekin.
Mix the sugar, brown sugar, cinnamon and baking powder.
Sprinkle the cranberries onto the first layer of bread.
Add half the sugar mixture.
Chop coarsely and add half the chocolate.
Sprinkle with 1/2T walnuts.
Add the remaining bread.
Add the rest of the sugar mixture.
Sprinkle with 1/2T walnuts.
Pour the soy milk evenly over the bread.
Push the bread down a little so that it’s well-soaked in the soy milk.
Cover loosely with aluminum foil.
Bake covered on the middle rack for 10 minutes.
Remove the foil.
Bake 10-15 minutes until the bread is starting to brown. Ovens vary; use the colour as a guide.
Add the remaining chocolate in squares or chop if you like.
Bake 5 minutes, then remove from heat and add a couple of walnut pieces for garnish.
Allow to cool at least 30 minutes before serving.

  1. A growing number of cane sugars do not use animal bone charcoal during the manufacturing process. Organic, beet, or otherwise unrefined sugars are typically fine. Organic or fruit-sweetened cranberries and organic, free-trade chocolate are good choices.
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