Pregnancy Friendly Dairy Free Chocolate Bread Pudding
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Learn more →Ingredients
8 servings
For the pudding
- 1 loaf (about 14 oz) day-old bread, cut into 1-inch cubes
- 2 cups dairy free milk
- 1 can (13.5 oz) full-fat coconut milk
- 4 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¾ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 23 mg per serving.
- 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.
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