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Tiramisu Bread Pudding for Caterers

2 spoon difficulty rating

30 minutes

Serves:

Tiramisu Bread Pudding for Caterers

This lovely pudding is a dairy-free version of the classic Italian dessert. It uses day-old white bread instead of trifle sponge so is quick to make.

Ingredients: 

Base

  • 12 slices x 2cm/1 inch thick of good quality white bread
  • 240ml soya milk
  • 1 tsp vanilla essence
  • 180g caster sugar
  • 1-1 1/2 tbsp cocoa powder

Mocha Creme

  • 330g raw cashew pieces, ground to a fine powder
  • 3 x packs silken tofu (350g each)
  • 270g caster sugar
  • 90ml/6 tbsp brandy or Amaretto
  • 9 tsp instant coffee granules plus a little hot water to dissolve
  • 3 tsp vanilla essence
  • 1-1 1/2 tbsp cocoa powder
  • Grated dark chocolate (ensure it is vegan, ie no butterfat, butter, whey, milk powder etc)

Method: 

1. Remove the crusts from the bread and discard them. Cut the bread into triangles and lay evenly on the base of a large ceramic dish.

2. Heat the soya milk in a saucepan and add the sugar, stirring until it has dissolved. Add the vanilla essence. Pour evenly over the bread slices. Sieve 1- 1 1/2 tbsp of the cocoa sugar evenly over the top and set aside.

3. Now make the Mocha Creme. Grind the cashew nuts into a fine powder if you haven't already done so. Blend the silken tofu until very smooth and creamy. Add the cashew powder to the tofu and blend again. Add the sugar, brandy, coffee mixture and vanilla essence. Give everything a final whizz.

4. Pour the Mocha Creme mixture evenly over the bread base. Sprinkle with the remaining cocoa powder then with grated chocolate.

5. Chill for at least an hour before serving.

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