Citric Acid Free Dairy Free Chocolate Bread Pudding
Total time1 hr 40 min
Prep time20 min
Cook time50 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the pudding
- 1 loaf (about 14 oz) day-old bread, cut into 1-inch cubes
See allDave's Killer Bread Organic White Bread Done Right, 24 oz
Schär Gluten-Free Artisan Baker White Bread Baked with Ancient Grains, 14.1 oz (400g)
Nature's Own Perfectly Crafted Thick Sliced White Bread, 22 Oz
Pepperidge Farm Hearty White Bread - 24 Oz
Dave's Killer Bread White Bread Done Right Thin Sliced Organic Bread, 20.5 oz
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!