Chocolate Chip Challah Bread Pudding- (non-dairy & low-fat)
October 10, 2011 3 Comments
Chocolate Chip Challah Bread Pudding- (Non-Dairy & low-fat)
As I type up this recipe and look through the pics I find myself craving this Chocolate Chip Challah Bread Pudding all over again. I made this for Rosh Hashana as a last minute dessert and it turned out so great that I surprised myself. I am actually embarrassed to admit that I ate most of it by myself in just a few days. It just has that comforting and addicting quality that makes you go back for seconds and thirds. Plus it is so quick and easy to make, I whipped it up in 5 minutes and used basic pantry ingredients I had laying around. My sister recently made this recipe and omitted the chocolate chips and she said her family LOVED it too. So make it your own— try it with raisins, dried fruit, nuts … the sky is the limit. I hope you enjoy and indulge as much as I did!!
Beauty Bonus: Every serving of pure ALMOND MILK contains 50% of our recommended daily value of Vitamin E. This powerful nutrient has antioxidant abilities in that it helps regulate Vitamin A use and availability- (great for skin!).
- 2 1/2 cups Almond Milk (vanilla flavor)
- ¾ cup non-dairy Chocolate Chips (Trader Joes makes the best I have ever tasted)
- 2 teaspoons Vanilla extract
- ½ teaspoon ground Cinnamon
- 11/4 teaspoon Salt
- 4 large Eggs (organic)
- ½ cup organic Turbanado Sugar + 1 tablespoon for sprinkling
- 8 cups (1-inch) cubes Challah
- 1 tablespoon organic vegan butter
Preheat oven to 325°.
Combine the first 8 ingredients in a large bowl. Add challah cubes, tossing to coat. Let challah mixture stand 10-15 minutes, stirring occasionally. Coat an 11 x 7-inch baking dish with organic vegan butter. Spoon the challah mixture into dish, and sprinkle with sugar. Bake at 325° for 55 minutes or until pudding is set. Let pudding stand 15 minutes before serving.