Chocolate Orange Bread and Butter Pudding


Vegan bread and butter pudding

Warming and comforting, with fewer calories than the traditional pudding.


  1. 8-10 slices gluten free white bread
  2. 25g dairy free soya spread
  3. 1 tablespoon of vegan custard powder
  4. 750ml soya milk
  5. 130g bag Nākd Cocoa Orange Bits, chopped into small pieces
  6. The finely grated rind of 1 orange
  7. 2 tablespoons orange juice
  8. 50g vegan dark chocolate, chopped


Serves: 4

Preparation time: 5 minutes, plus 10 minutes standing time

Cooking time: 30 minutes



  • Preheat the oven to 180C, Gas Mark 4 and lightly grease a 1 litre ovenproof dish
  • Remove the crusts from the bread, then cover each slice with the soya spread and cut in half to form triangles
  • To make the custard, place the custard powder in a small bowl and blend with 2 tablespoons of soya milk
  • Place the remaining milk and the Nākd Cocoa Orange Fruit & Nut Bits in a medium saucepan, with the orange rind and heat until nearly boiling. Add some of this mixture to the custard and mix well
  • Return to the pan, along with the remaining milk and whisk over a medium heat, until the mixture starts to thicken. Add the orange juice and simmer gently for 1-2 minutes
  • Pour a little of the chocolate custard into the bottom of the dish, then arrange half the bread over the top, in overlapping rows. Sprinkle over a little of the chopped chocolate, cover with more of the chocolate custard and arrange the remaining bread over the top
  • Sprinkle over the remaining chocolate, then pour over the remaining custard ensuring that all the bread is covered. Leave to stand for 10 minutes
  • Cook for 20-25 minutes until bubbling and allow to stand for 5 minutes before serving



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