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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
Print Recipe
Prep Time 7 minutes
Cook Time 1 hour
Servings: 10
Course: Breakfast, brunch, Dessert
Cuisine: southern breakfast casserole
Calories: 206
Ingredients Equipment Method

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.

Equipment

  • 9x14 rectangular casserole dish
  • mixing bowl

Method
 

  1. Pre-heat oven to 350°F
  2. Lightly grease casserole dish
  3. Break stale bread of choice into chucks and spread it evenly across casserole dish
  4. Make custard by simply whisking together sugar, just egg, milk, vanilla extract, cinnamon, and nutmeg.
  5. Pour custard liberally onto stale bread chunks.
  6. Allow custard will soak into bread thoroughly.
  7. 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.
  8. Bake at 350°F for 1 hour.
  9. If you reserved any custard, pour over individual portions. Serve immediately.
  10. So good, leftovers don't really exist. If they do, use within 2-3 days. Store in fridge in an air tight container.