Chocolate Bread Pudding with Challah (Gluten-Free Option)
Prep time
Cook time
Total time
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.
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
  • 3 cups plain or unsweetened vanilla dairy-free milk beverage
  • 1½ cups sugar
  • 4 eggs
  • ½ cup oil
  • ½ cup cocoa powder
  • Dash rum or brandy
  • Pinch salt
  • 1 medium-size challah, broken into 1-inch pieces (can sub gluten-free challah or other bread)
  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.
Mocha Variation: Add 2 tablespoons instant coffee powder to the liquid mixture.
Chocolate Cranberry Variation: Omit the sugar and the rum or brandy, but add 3 tablespoons crème de cassis and a 15-ounce natural jellied cranberry sauce. Taste the liquid and add sugar, to taste, if desired. It will depend on the sweetness of your sauce.
Recipe by Go Dairy Free at