Chocolate Bread Pudding with Cinnamon Rum Sauce (Parve)
- So this is not one of my healthiest recipes but can you say DECADANT! Wow, it’s so delicious and you’ll never believe that it’s parve. Trust me, anyone you serve this to will be eating out of the palm of your hand. This recipe is adapted from a recipe I found in “Epicurious.com”
- Serves: 10 – 12 people
- Prep. Time: 20 minutes
- Cook Time: 1 hour
- Tools: 8×10 pyrex or baking dish, large bowl, whisk
- INGREDIENTS
- 1 challah bread (plain or whole wheat) with crust, cut into 1 inch cubes
- 10 tablespoons of buttery sticks (or butter), melted
- 1 cup semisweet chocolate chips
- 2 cups non-dairy creamer (or half and half)
- 2 large egg yolks
- 2 tablespoons vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons brown sugar
- ½ cup dried cherries or apricots, chopped (OPTIONAL)
- DIRECTIONS
- 1. Preheat oven to 350º and spray your baking dish with cooking spray.
- 2. Place the bread and chocolate chips in the large bowl, pour 8 tablespoons of melted butter over them and toss to coat. Transfer the bread and chips to the baking dish.
- 3. In the same bowl add the non-dairy creamer (or half and half), eggs, egg yolks, vanilla, salt and whisk well to combine.
- 4. Pour the custard mixture over the bread mixture and let stand in the refrigerator for at least 30 minutes (up to 1 day). Occasionally press the bread cubes down the coat them in the custard.
- 5. Drizzle remaining 2 tablespoons of butter over the pudding and sprinkle with brown sugar.
- 6. Bake 1 hour until puffed and brown.
- 7. Serve immediately with cinnamon rum sauce.This dish can be made up to 4 hours ahead and reheated in the oven.
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