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Chocolate-Jewelled Bread Pudding

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

Ingredients

  • 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

Instructions

  • 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!

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.