Chocolate Orange Bread Pudding Recipe
This chocolate orange bread pudding is a creamy, delicious sweet breakfast casserole. It uses vegan custard too. Dairy-free & Vegan Recipe. 31g Carbs 6g Fat 6.5g Protein
Equipment
- 9x14 rectangular casserole dish
- mixing bowl
Ingredients
- ⅔ loaf thick crusty bread (brioche, challah, etc.) see my Homemade Chocolate Orange Braided Bread Recipe. This is the bread of choice for this recipe
- ¾ cup granulated white sugar
- 1¼ cup Just Egg if non-vegan, use 6 eggs
- 3 cups non-dairy unsweetened coconut milk I use Silk brand
- 1½ tsp pure vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2-4 tbsp chocolate syrup (Torani sugar-free chocolate syrup) optional! ONLY USE IF NOT USING MY BRAIDED BREAD RECIPE as the homemade bread recipe has this in it already.
Instructions
- Pre-heat oven to 350°F
- Lightly grease casserole dish
- Break stale bread of choice into chucks and spread it evenly across casserole dish
- Make custard by simply whisking together sugar, just egg, milk, vanilla extract, cinnamon, and nutmeg.
- Pour custard liberally onto stale bread chunks.
- Allow custard will soak into bread thoroughly.
- Top bread pudding with 2-3 TBSP of orange marmalade mixture from my Homemade Chocolate Orange Braided Bread Recipe, and ½ cup of semi sweet baking chocolate chips or dark chocolate chips.
- Bake at 350°F for 1 hour.
- If you reserved any custard, pour over individual portions. Serve immediately.
- So good, leftovers don't really exist. If they do, use within 2-3 days. Store in fridge in an air tight container.