Chocolate Bread Pudding

Day 1 of Quarantine: We can get through this! We’ll both have work to do, we can binge watch all those shows we’ve been meaning to see, we have enough food and TP. Great opportunity to clean up and clear out closets and cupboards. We are all good!

Day3: Wait. What day is it? Still only March? Seriously? Check the calendar again. Are we sure it isn’t really May? They both begin with an M. Maybe we read the calendar wrong. Feels like May. Or maybe even June. No, I don’t want to watch American Pickers, Storage Wars, Cash Cab, Netflix, Fox, CNN, MSNBC, FNN, or even the morning news anymore! Maybe you can watch it in another room? Love you!

Day 5: OMG! Has the dog always barked out the front window at EVERYTHING that moves like that?? Seriously, is that really necessary? Is there actually anything even out there, or is she just yelling for help? Because when I go look, there is absolutely nothing there. N.O.T.H.I.N.G. Maybe she is writing SOS in the breath fog on the window, hoping someone will rescue her from being stuck at home with her parents 24/7. And having to listen to the news. 24/7.

Day 7: Starting to answer robocalls. Yes, please tell me more about how I’ve won a free vacation…THAT I CANT TAKE! Of course I’d like to hear more about medicare benefits, even though I am not a senior. Just let me get a cup of tea and a shawl to put over my housecoat and we’ll have a good long chat by the fire while I darn my support hose.

Day 8: We need a bigger house. Something like Buckingham Palace, only larger. One room away is not enough distance. Are they still selling seats on rockets to the moon? Wait. Too close. Mars. Is that an option?

And the saga continues…

So to keep myself entertained, I’ve been playing with my chocolate waffle/brownie/muffin mixture and seeing exactly how many things I can make from the same recipe. Today is it chocolate bread pudding…

Ingredients:

4 cups stale chocolate cake/muffins/cupcakes, cut into bite-sized pieces.
1/2 cup almond milk
1/2 cup silken tofu
2-3 Tablespoons monk fruit (or sugar-like sweetener)
2 Tablespoons cacao powder
Chocolate chips or nuts (optional)

Directions:

Preheat the oven to 350
Place the chocolate cake in either 4 ramekins, or a small, shallow baking dish. Add a sprinkle of chocolate chips and/or nuts if desired (you can mix them in or just put them on top).
In a blender, combine the milk, tofu, monkfruit, and cacao. Pour it over the cake (dividing it as evenly as possible if using ramekins), and allow it to sit for 5 minutes or so to soak into the stale cake.
Bake for 20-25 minutes.

Enjoy!