Low Sodium Dairy Free Chocolate Bread Pudding

Total time1 hr 40 min

Prep time20 min

Cook time50 min

Low Sodium Dairy Free Chocolate Bread Pudding

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Ingredients

8 servings

For the pudding

1 loaf (about 14 oz) day-old bread, cut into 1-inch cubes
Dutch Country Potato Bread, 2 pk./20 oz.
See all
Chef's tip
If the recipe relies on dry or stale bread, toast fresh slices briefly first.
2 cups dairy free milk
1 can (13.5 oz) full-fat coconut milk
4 large eggs
¾ cup granulated sugar
⅓ cup unsweetened cocoa powder
2 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup dairy free chocolate chips
1 tbsp vegan butter, for greasing

For serving

powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with the vegan butter and set aside.
2
Spread the bread cubes in a single layer on a baking sheet and bake for 8–10 minutes, until lightly dried and just beginning to turn golden at the edges. Remove from the oven and let cool slightly.

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