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Chocolate-Jewelled Bread Pudding

Morsels of melted chocolate are studded throughout this easy french toast-like 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


  1. 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!

Recipe Notes

Leftovers Note: If you’ve refrigerated leftovers, you can easily gently reheat, either in same glass pan, or transferring to a smaller oven-proof dish to warm (it will heat through more quickly in a dish that isn’t already cold).

Chocolate Chips Note: You can use regular chocolate chips, mini, or chocolate chunks. I used the Enjoy Life chocolate chunks here.