Rich, chocolatey, and comforting, this gluten-free Chocolate Bread Pudding Cake is made with Proud Sponsor Schär‘s Artisan Baker White Bread for a soft, custardy texture. Blended with cocoa, almond milk, and a touch of vanilla, it’s a simple dessert that feels indulgent and satisfying – perfect for sharing or enjoying on your own!
PrintChocolate Bread Pudding Cake
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- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings
Ingredients
- 1 package Schär Artisan Baker White Bread
- 4 eggs
- 1 cup almond milk
- 1 tablespoon vanilla extract
- ½ cup sugar
- ½ cup unsweetened cocoa powder
- powdered sugar, to taste
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a round metal Bundt cake pan and dust it with cocoa powder; set aside.
- In an extra-large mixing bowl, whisk together the eggs, almond milk, vanilla extract, sugar, and cocoa powder until smooth.
- Cut the Schär Artisan Baker White Bread into cubes. Add the bread cubes to the bowl and fold gently until well coated. Let the mixture sit for 1 minute, then fold again. Repeat until the liquid is fully absorbed by the bread.
- Spoon the mixture into the prepared Bundt pan, pressing gently to compact.
- Bake for 25 to 30 minutes, or until cooked through and set.
- Remove from the oven and let cool for 5 minutes. Use a rubber spatula to loosen the edges, then carefully invert the cake onto a serving plate.
- Allow to cool for another 5–10 minutes. Dust with powdered sugar, slice, and serve.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
