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Listed in: Dessert
Cooking oil spray
2 cups (475 ml) unsweetened almond milk
1/4 cup (50 g) Sucanat, sugar, or xylitol, optional
8 ounces (225 g) high-quality dark chocolate chips
1 package (12.3 ounces, or 350 g) soft silken tofu
1 teaspoon vanilla extract
4 cups (200 g) 3/4-inch (1.9-cm) day-old whole-grain bread cubes
1/2 cup (63 g) dried tart cherries
Spray an 8 × 8-inch (20 × 20-cm) baking pan lightly with cooking oil and set aside.
Combine the almond milk and Sucanat in a large saucepan over medium-high heat and bring just to a boil, stirring frequently. Remove from the heat and stir in the chocolate chips until melted. Set aside to cool slightly.
Combine the tofu and vanilla in a food processor and process until very smooth. Add the chocolate mixture and process until smooth and well combined. Put the bread cubes and the cherries into a large bowl and pour the chocolate mixture over all. Mix gently to combine.
Pour the mixture into the prepared baking pan, press the bread cubes under the liquid mixture, cover with a lid or tightly sealed plastic wrap, and let rest at room temperature for 20 to 30 minutes.
Preheat the oven to 350°F (180°C, or gas mark 4), remove the covering, press the bread under the chocolate mixture, and bake for 35 to 45 minutes, until thick and hot throughout.
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