Chocolate Cinnamon Bread Pudding

I’m on a low carb diet which means challah on shabs is a major no no. Apparently, I’m a big bread eater since now that I am off of it, there was an entire challah leftover. One giant loaf was greeting me this morning. Sitting nicely on my counter begging to be ripped into. I had to get rid of it and since throwing it out was not an option, and I was too lazy to go feed the birds, the next obvious choice was to make something delicious with it that I could not eat. Like bread pudding. When I am on a diet you would think the rational thing to do would be surround myself with people who think soups and salads are better than a sandwich but instead I cook up food that I am not allowed to eat and force others to enjoy it for me. Back to the bread pudding. It’s one of those things that tastes amazing and you assume since it’s that good it must be complicated to make but once I looked it up I realized it’s as easy as making french toast or pancakes, or maybe even easier since once it’s all assembled in the baking pan you throw it in the oven and there is no need to continuously flip the batter! So it’s actually easier than making the usual Sunday breakfast spread of eggs and pancakes. There are some decadent versions out there but I like to stick with fast and tasty and this is the basic way to make bread pudding. You can use dairy milk and dairy chocolate or keep it non dairy like I did with soy milk and dark chocolate. (I actually used white chocolate chips and dark chocolate chips since that’s what I had in the kitchen but next time I will use a good quality dark chocolate bar broken up into pieces)

1 large challah
2 cups soy milk (or cows milk or heavy cream if making it dairy)
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/4 cup of brown sugar
1 cup of chocolate chips or dark chocolate bar broken into pieces

Grease a 9×13 baking pan. Break the challah into small pieces using your hands. Place the challah pieces into the baking pan. Sprinkle the chocolate chips or chocolate pieces on top of the challah, mixing it so it blends with the challah. In a large bowl, combing the milk, eggs, vanilla, cinnamon and brown sugar. Pour the mixture over the challah and chocolate. Press the challah down in the pan so every piece of challah gets coated with the milk mixture. Place in oven and bake on 350 for 30-40 minutes. Serve warm with ice cream, whipped cream or fresh fruit.

~ Recipe submitted by Nina Safar

Print Friendly, PDF & Email


5 thoughts on “Chocolate Cinnamon Bread Pudding”

Leave a Reply

Your email address will not be published. Required fields are marked *

You might also like