Chocolate Bread Pudding Cake

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Chocolate Bread Pudding Cake

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  • 1 package Artisan Baker White Bread
  • 4 Eggs
  • 1 cup Almond Milk
  • 1 tbsp Vanilla Extract
  • 1/2 cup Sugar
  • 1/2 cup unsweetened cocoa powder
  • to taste sugar powder


  1. Preheat oven to 350°F. Grease a round metal Bundt cake pan, dust with cocoa; set aside In an extra-large mixing bowl, whisk together the eggs, almond milk, vanilla, sugar, and cocoa.
  2. Add bread cubes and fold until combined and well coated. Let sit for a minute, then fold again. Repeat until all the liquid is absorbed by the bread.
  3. Spoon mixture into the prepared Bundt cake pan and press to compact.
  4. Bake for 25 to 30 minutes or until cooked through.
  5. Remove from the oven and allow to cool for 5 minutes.
  6. Loosen cake with a rubber spatula and flip onto a plate. Allow to cool to for another 5-10 minutes.
  7. Dust with powdered sugar, slice, and serve. Store in an airtight container in the refrigerator for up to 3 days. Re-heat before serving.
Chocolate Bread Pudding Cake
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