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

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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)
 
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.
Author:
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.

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About Author

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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