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    Home » Recipes » Desserts

    Modified: Apr 16, 2024 · Published: Apr 18, 2018 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Chocolate Peanut Butter Microwave Bread Pudding

    Jump to Recipe Pin Video

    Bread pudding in a mug - yes, please! This easy Chocolate Peanut Butter Microwave Bread Pudding takes minutes to make, making it perfect for a late-night craving or a quick dessert.

    Chocolate Peanut Butter Microwave Bread Pudding in two ramekins

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    I am not a big dessert person, but when I crave dessert, I like it to be easy and in small portions. This Chocolate Peanut Butter Microwave Bread Pudding hits both of those requirements.

    It takes minutes to make and it's a great way to use up leftover bread. This easy microwave bread pudding is perfect for when you have a craving but don't want to spend much time in the kitchen.

    Other recipes to try are my Dark Chocolate Hummus recipe and Gluten Free Chocolate Peanut Butter Bars.

    I also have a Chocolate Peanut Butter Banana Microwave Bread Pudding recipe. The addition of the banana adds a sweet flavor and creamy texture.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 🔪 Instructions
    • 💭 Tips
    • 👩🏻‍🍳 Recipe FAQs
    • Other Easy Desserts
    • 🎥  Video
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • It is made in minutes. You can make it when a craving hits.
    • It is sweet and rich. It will satisfy your sweet tooth.
    • It's a great way to use up stale bread.
    • There's no baking involved and you can make it for one person!

    🧾 Ingredients

    Bread pudding ingredients on a cutting board with labels.
    • Cacao powder (or unsweetened cocoa powder): Adds a chocolate flavor.
    • Peanut butter: I used all-natural peanut butter. You could also use shelf-stable peanut butter.
    • Maple syrup: Adds sweetness. You could also use agave syrup, date paste, or brown sugar.
    • Salt: Enhances sweetness. I like to use sea salt.
    • Bread: I used gluten-free brown rice bread. Use your favorite bread.
    • Coconut milk: Adds a rich creamy flavor. I used full-fat coconut milk. You could also use almond milk, oat milk, soy milk, or another dairy-free milk for a lighter version.
    • Chocolate chips: Adds a sweet, rich chocolate flavor. You could also use dark chocolate baking chunks.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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    🔪 Instructions

    Ingredients for topping the bread in a small bowl.

    Step 1: Add the cacao powder, peanut butter, maple syrup, and salt to a small bowl.

    Chocolate peanut butter mixture in a small mixing bowl.

    Step 2: Mix until smooth and creamy.

    Chocolate peanut butter mixture on two slices of bread that are stacked.

    Step 3: Spread the mixture on both pieces of bread. Sandwich the two pieces together and slice them into small cubes.

    Bread with chocolate mixture and chocolate chunks in a microwave safe bowl.

    Step 4: Place bread cubes into a microwave-safe dish. Distribute chocolate chips in between the cubes.

    Coconut milk being poured over bread mixture in a bowl.

    Step 5: Pour coconut milk over the top. Let sit for 10-15 minutes. Heat in the microwave for 2 minutes. Let sit for 2-3 minutes.

    💭 Tips

    • All microwaves are different, so the cooking time will vary. You may want to start at 1 minute, then add time in 30-second increments.
    • For a lighter version, use unsweetened almond milk. I tried it both ways and liked it both ways, although the coconut milk version is a bit richer.
    • For a dryer vegan bread pudding, toast the bread or use day-old bread. Gluten-free bread is quite dense, so you might want to try it out of the package first before trying it toasted. I did both and prefer it straight from the package.
    • To get the chocolate peanut butter mixture on all pieces of bread, it's best to spread it on both slices, sandwich them together, then add another layer on top.
    • If you're really in a hurry, you can buy store-bought chocolate peanut butter spread.
    Chocolate Peanut Butter Microwave Bread Pudding in a ramekin.

    👩🏻‍🍳 Recipe FAQs

    Do you heat up bread pudding or eat it cold?

    You can eat this recipe warm, at room temperature, or cold. I prefer it warm right out of the microwave.

    How long does bread pudding last in the refrigerator?

    This single-serving bread pudding recipe will last 5 days in an airtight container in the fridge.

    Other Easy Desserts

    • Apple Nachos
      Healthy Apple Nachos
    • 2 Ingredient Vegan Peanut Butter Fudge
      The Ultimate 2 Ingredient Vegan Peanut Butter Fudge
    • Strawberries and Coconut Cream
      Strawberries and Coconut Cream
    • Chocolate Banana Peanut Butter Microwave Bread Pudding
      Chocolate Banana Peanut Butter Microwave Bread Pudding

    🎥  Video

    This chocolate bread pudding with peanut butter is perfect for those late-night cravings when you want something fast!

    If you tried this Chocolate Peanut Butter Microwave Bread Pudding Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    📋 Recipe

    Chocolate Peanut Butter Microwave Bread Pudding in a ramekin.
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    5 from 3 votes

    Chocolate Peanut Butter Microwave Bread Pudding

    Bread pudding in a mug - yes, please! This easy Chocolate Peanut Butter Microwave Bread Pudding takes minutes to make, making it perfect for a late night craving or quick dessert. 
    Course Dessert
    Cuisine English inspired
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 5 minutes minutes
    Cook Time 2 minutes minutes
    resting 17 minutes minutes
    Total Time 24 minutes minutes
    Servings 1
    Calories 609kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • Microwave

    Ingredients

    • 2 teaspoons cacao powder (or cocoa powder)
    • 2 teaspoons peanut butter - I used one with coconut mixed in
    • 2 teaspoons maple syrup
    • Pinch salt
    • 2 pieces gluten free bread - I used brown rice
    • 6 tablespoons full fat coconut milk (or unsweetened almond milk)
    • 1 tablespoon chocolate chips (optional)
    US Customary - Metric

    Instructions

    • Mix cacao powder, peanut butter, maple syrup, and salt. Spread on both pieces of bread.
    • Put two pieces of bread together, like a sandwich. Spread remaining mixture on top piece of bread. Slice into small cubes.
    • Place bread cubes in a microwave-safe mug or ramekin. Distribute chocolate chips in between bread, if using, or melt first and pour on top when done microwaving. Pour coconut milk over bread. Let sit for 10-15 minutes.
    • Microwave for 2 minutes, and let sit for 2 minutes.

    Notes

    This vegan bread pudding recipe will last 5 days in an airtight container in the fridge.

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    Nutrition

    Calories: 609kcal | Carbohydrates: 64g | Protein: 10g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 2mg | Sodium: 417mg | Potassium: 301mg | Fiber: 4g | Sugar: 21g | Vitamin C: 0.9mg | Calcium: 49mg | Iron: 3.7mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Vegan Desserts

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    • Christmas Tree Rice Crispy Treats on a plate.
      Christmas Tree Rice Crispy Treats
    • Cucumber Mint Sorbet in a glass.
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    • Chocolate Coconut Chia Pudding in a jar with sliced coconut and almonds.
      Chocolate Coconut Chia Pudding

    Reader Interactions

    Comments

      5 from 3 votes (3 ratings without comment)

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      Recipe Rating




    1. Kathy says

      April 20, 2018 at 8:33 am

      I found this recipe on Instagram and had to try it. What an easy delicious dessert! I will be making this again!5 stars

      Reply
      • Willow Moon says

        April 20, 2018 at 3:44 pm

        Thanks Kathy! I'm so glad that you like it!

        Reply

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    I've been vegan for 26 years and
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