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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Chocolate Bread Pudding with Challah, Gluten-Free, and Flavor Variations

    Chocolate Bread Pudding with Challah, Gluten-Free, and Flavor Variations

    0
    By Alisa Fleming on November 29, 2010 Dairy Free Desserts, Dairy-Free Recipes

    This rich, indulgent, dairy-free chocolate bread pudding recipe was shared with us by Levana Kirschenbaum, a celebrity chef and cookbook author. She originally shared this dessert with us in 2010, but we’ve updated it and moved it to our recipe section.

    Levana is all about options. She makes this as a chocolate challah bread pudding, but gives you the flexibility to use another bread, including gluten free. She also shared two flavor variations: mocha and chocolate cranberry.

    Dairy-Free Chocolate Bread Pudding Recipe with Gluten-Free, Challah, Mocha, and Cranberry Options

    Special Diet Notes: Chocolate Bread Pudding

    By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, soy-free, and vegetarian.

    Chocolate Bread Pudding with Challah (Gluten-Free Option)
     
    Print
    Prep time
    10 mins
    Cook time
    40 mins
    Total time
    50 mins
     
    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.
    Author: Levana Kirschenbaum
    Recipe type: Dessert
    Cuisine: American
    Serves: 12 servings
    Ingredients
    • 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)
    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.
    Notes
    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.
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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