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Chocolate Bread Pudding Cake

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  • Author: Meghan Donnelly
  • 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

  1. Preheat the oven to 350 degrees Fahrenheit. Grease a round metal Bundt cake pan and dust it with cocoa powder; set aside.
  2. In an extra-large mixing bowl, whisk together the eggs, almond milk, vanilla extract, sugar, and cocoa powder until smooth.
  3. 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.
  4. Spoon the mixture into the prepared Bundt pan, pressing gently to compact.
  5. Bake for 25 to 30 minutes, or until cooked through and set.
  6. 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.
  7. Allow to cool for another 5–10 minutes. Dust with powdered sugar, slice, and serve.
  8. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Find it online: https://eat-gluten-free.celiac.org/chocolate-bread-pudding-cake/