Bread and butter pudding! Since Rachel studies in the UK, it was one of the first few things she suggested when we were brainstorming. We’ve departed from the typical bread and butter pudding by using chocolate bread and OJ! We winged it and made a vegan, low-calorie/fat version, omitting the usual eggs and cream custard mix. (Surprisingly) it tasted great!
Dissolve some sugar, depending on how sweet you like it, into your orange juice! Tear up the stale chocolate bread (it absorbs better!) into pieces, filling your jelly mould with the bread and raisins, and pack them as tightly together as you can. Pour the OJ mixture over the bread, letting it absorb slowly. Refrigerate for about 2-3 hours or until firm.
Sophia and Rachel