Warm Chocolate Bread Pudding

Warm Chocolate Bread Pudding

Before Serving, Warm the pudding and spread some more chopped up chocolate and allow to melt. Whipped Cream works well here, honest!


  • *6 Cups Bread Cubes (*leave crust unless it’s a brittle crusty type of bread)
  • 1 ¾ Cups Dark Chocolate chopped up
  • 2 ½ Cups Milk ( non dairy milk is fine too)
  • ½ Cup of Cocoa Powder
  • ½ Cup of Maple Syrup
  • ½ Cup Brown Sugar
  • ½ Cup of Unsweetened Coconut Cream
  • 6 Eggs
  • ½ TSP Salt
  • 1 TSP Vanilla (optional)
  • Oil or Healthful variety of butter substitute to oil 2 narrow long loaf pans


  • Preheat oven to 350 degrees.
  • Prepare 2 long narrow loaf pans and oil them with a neutral oil like grapeseed or a
  • healthful margarine substitute or some coconut oil.
  • Combine bread cubes with the chopped up chocolate in a large bowl and set aside.
  • In a saucepan combine the milk with the cocoa powder, maple syrup and brown sugar and heat gently whisking until everything is blended evenly. Don’t boil.
  • (Alternatively, you can add the milk, cocoa, maple syrup, brown sugar in a microwavable bowl and heat briefly just till everything blends well)
  • Add the coconut cream salt, vanilla.
  • Make sure your mixture is blended but NOT HOT enough that when you add the eggs they will
  • curdle. Add eggs
  • Now, pour liquid mixture into the bowl with the bread cube/ chocolate mixture and fold gently
  • with a spatchula.
  • When everything is incorporated pour into 2 narrow long loaf pans that have been oiled.
  • Bake for about a half hour. Check after 20 minutes. Mixture should be set and pull away
  • from the edges. When ready, turn off the oven and let it stay in the oven for about 15 minutes
  • more. You want a firm but moist result.