Minimalist Baker blogger Dana Shultz is on a mission to make delicious cooking and baking way, way easy. Her strategy is to create recipes that either take less than 30 minutes to make or require 10 or fewer ingredients. Her new cookbook, Minimalist Baker's Everyday Cooking: 101 Entirely Plant-Based, Mostly Gluten-Free, Easy and Delicious Recipes, delivers just that.
Take this chocolate skillet bread pudding recipe, for example, which would make an excellent brunch dish. Let these 10 ingredients work their magic overnight in the refrigerator and next morning bake into a molten, chocolaty delight, and you've got your new favorite weekend treat.
Upon taking my first bite of this experimental dessert, I audibly squealed. I didn’t know if tofu would work in the same way eggs do in traditional bread pudding, and I was so pleasantly surprised when the answer was a resounding yes! This bread pudding is tender on the inside, crisp on the outside and loaded with chocolate flavor. Serve this crowd-pleasing dessert at holiday gatherings or dinner parties with a little coconut whipped cream or dairy-free ice cream.
Prep time: 2 hours 15 minutes | Cook time: 50 minutes | Total time: 3 hours 5 minutes
Note: *Be sure to use silken tofu for this recipe, or the texture will not get as creamy and smooth, and the flavor will be negatively affected.
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