Dark Chocolate Bread Pudding Loaf
Dark chocolate bread pudding loaf is made using Angelic Bakehouse Sprouted 7-Grain Bread for a rich, decadent and simple dessert.
Ingredients
- 1 1/2 cup coconut milk full fat from the can
- 3/4 cup dark chocolate chips dairy free
- 3 eggs large
- 1/3 cup granulated sweetener
- 3/4 Loaf of Angelic Bakehouse Bread Sprouted 7-Grain
- 1 tsp vanilla extract
- 1/2 tsp salt
topping
- 1/4 cup dark chocolate chips dairy free
Instructions
- Prepare a loaf pan with parchment paper for easy removal. Cut the Angelic Bakehouse Sprouted 7-Grain Bread into 1" inch cubes and place them in a large mixing bowl, set aside.
- Place the chocolate chips into a heat proof bowl and set aside. Place the coconut milk into sauce pan over medium heat. Remove from heat just before it boils and then pour the milk over the chocolate chips. Let stand for 2 minutes before stirring smooth.
- In another bowl, whisk together the sweetener, vanilla and eggs until smooth. Add the chocolate mixture and stir until combined. Transfer half of the mixture to the bread bowl and toss until the bread is well coated. Transfer the coated bread to the loaf pan. Pour the remaining chocolate over the bread and let stand for 30 minutes to soak. Top with chocolate chips.
- Preheat oven to 350 F. Bake the bread pudding for 25-30 minutes. Let cool before slicing and serving.