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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
Prep Time 7 mins
Cook Time 1 hr
Course Breakfast, brunch, Dessert
Cuisine southern breakfast casserole
Servings 10
Calories 206 kcal


  • 9x14 rectangular casserole dish
  • mixing bowl


  • 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
  • cup Just Egg if non-vegan, use 6 eggs
  • 3 cups non-dairy unsweetened coconut milk I use Silk brand
  • 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.


  • 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.
Keyword bread pudding, southern breakfast casserole, vegan bread pudding, vegan breakfast