Quick Chocolate Bread Pudding Recipes

Bread pudding is the answer to the perennial question, what to do with all that leftover bread, we always ask ourselves after Shabbos (attention Gluten-Free diners: this is for you too!). Turn in into bread pudding in a jiffy, that’s what! Here are two interesting and delicious ways to make bread pudding. They are hardly recipes, so they are widely adaptable to whatever you might have on hand, only please use the real thing each time! if you want a bread pudding with a richer texture, use half milk (or dairy-free milk) and half coconut milk.

There are dozens of ways to make bread pudding: Here are two of my favorites! serve them warm or at room temperature, alone with a scoop sorbet or ice cream.

Ingredients

Chocolate Coffee Bread Pudding:

Preheat the oven to 375 degrees. In a mixing bowl, mix a medium-size challah or other bread, gluten-free OK, cut up in chunks, with:

• 3 cups milk or dairy free milk
• 4 eggs
• 1/2 cup cocoa powder
• 2 tablespoons instant coffee powder
• 3 tablespoons rum or brandy (liquor stores)
• 1/2 cup vegetable oil
• 1 1/2 cups sugar.

Pour into a greased 9x13 pan and bake about 40 mn, until the center is puffy and barely firm.

Chocolate Cranberry Bread Pudding:

Preheat the oven to 375 degrees. In a mixing bowl, mix a medium-size challah or other bread, gluten-free OK,cut up in chunks, with:

• 3 cups milk or dairy free milk
• 4 eggs
• 1/2 cup vegetable oil
• 3 tablespoons creme de cassis (liquor stores)
• 1 15-ounce can natural jellied cranberry sauce (health food stores)

Pour into a greased 9x13 pan and bake about 40 mn, until the center is puffy and barely firm.