If you love french toast, you’ll delight in this french-toast inspired dessert…
Chocolate Jewelled Bread Pudding
With Mother’s Day in mind, I thought this would be an ideal recipe to share. Let’s be real, though. Is anyone making this for us?
Okay, maybe you do have someone that cooks up treats for you. If so, just forward this post to said helper, stat!
In my household I do
most all of the cooking, I have to own this situation. I’ve monopolized the kitchen with my constant recipe testing for projects. You’ll find me in the kitchen at some point every day, including mom’s day.
Plus, this year mother’s day meets another hockey tournament. Damn you, hockey. Parents, if you’re getting your kids into hockey, know that it will suck the life out of your free time – holidays, anniversaries, birthdays, weekends, weekends, spring breaks, weekends. Weekends. Weekends.
But I’m not bitter. 😇
No, because I plan to book my mama self into the spa for a long overdue massage before mother’s day. Perhaps with a masseur. #heynow!
And later, I can whip together this bread pudding for a post-massage treat.
Hot out of the oven is when this bread pudding is best.
Scoop and enjoy that soft layer of bread pudding underneath with little morsels of melty-chocolate goodness all with the occasional crunch of toasted bread cubes.
I highly encourage it spooned hot over a little scoop of vanilla ice cream. Trust me on this one.
Trust me. Always trust me with ice cream 😄
The other thing I must mention about this recipe… and why I’m sharing it with you (and especially us moms that do all the cooking)… is that it is E-A-S-Y.
Here’s what you need to do to make this bread pudding:
- Whisk together some milk, ground chia, maple syrup, few seasonings.
- Toss with the bread cubes and chocolate chips.
- Eat. Eat.
- Hide from certain family members.
- Reheat and eat.
See? Easy! Steps 5 and 6 and also entirely optional. But highly recommended.
Enjoy kids, and HAPPY MOTHER’S DAY! x Dreena
Chocolate-Jewelled Bread Pudding
- 6 cups cubed wholegrain bread of choice can use heels of bread, mix varieties, use ends/pieces, use gluten-free, etc
- 1 1/4 cups plain or vanilla unsweetened non-dairy milk
- 1/3 cup coconut nectar or pure maple syrup
- 1//4 cup ground chia black or white
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp vanilla powder or 1 tsp vanilla extract
- 1/4 tsp sea salt scant
- 1/4 - 1/3 cup raisins optional
- 1/3 cup non-dairy chocolate chips or chunks see note
- Preheat oven to 350 degrees. Add cubed bread to an 8” x 8” glass baking dish. In a large bowl, add whisk together milk, coconut nectar, chia, cinnamon, nutmeg, vanilla, and salt. Add bread and raisins and toss through. Transfer to a lightly sprayed/greased baking dish. Sprinkle on chocolate chips/chunks, and press lightly into the pudding. Bake for 25-30 minutes, until golden and the bread pudding is set (can retain some softer/pudding-like consistency, but shouldn’t be sloshy). Remove from oven and let cool slightly to serve. Can also serve at room temperature or cilled, but warm is tastiest!