Chocolate Bread Pudding with Challah (Gluten-Free Option)
There are dozens of ways to make bread pudding, but this is one of my favorite. Serve each slice warm or at room temperature, alone or with a scoop of dairy-free ice cream. If you want a richer texture, use half dairy-free milk beverage and half full-fat canned coconut milk for the liquid.
Ingredients
- 3 cups plain or unsweetened vanilla dairy-free milk beverage
- 1 1/2 cups sugar
- 4 eggs
- 1/2 cup oil
- 1/2 cup cocoa powder
- Dash rum or brandy
- Pinch salt
- 1 medium-size challah
Instructions
- 1
Preheat your oven to 375°F and grease a 9x13-inch baking dish.
- 2
In a large mixing bowl, whisk together the milk beverage, sugar, eggs, oil, cocoa powder, coffee, rum or brandy, and salt. Add the bread and stir to coat.
- 3
Pour the bread and liquid into your prepared baking dish and even it out.
- 4
Bake the chocolate bread pudding for 40 minutes, or until the center is puffy and barely firm.
Cook it from the original
This recipe comes from godairyfree.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on godairyfree.org