Chocolate Bread Pudding Cake

Chocolate Bread Pudding Cake


Deliciously rich & chocolately, this bread and butter pudding will satisfy any sweet tooth.

Recipe created by Gluten Free Palate for Schär.


1 package Classico del Mastro Panettiere / Classic / Maestro Classic
4 eggs
1 cup almond milk
1 tbsp (gf) vanilla extract
1/2 cup sugar
1/2 cup unsweetened cocoa powder
to taste sugar powder


  • Preheat oven to 175°C.
  • 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.
  • 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.
  • Spoon mixture into the prepared Bundt cake pan and press to compact.
  • Bake for 25 to 30 minutes or until cooked through.
  • Remove from the oven and allow to cool for 5 minutes.
  • Loosen cake with a rubber spatula and flip onto a plate.
  • Allow to cool to for another 5-10 minutes.
  • Dust with powdered sugar, slice, and serve.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Re-heat before serving.
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