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Chocolate Bread Pudding Cake

Name: Chocolate Bread Pudding Cake
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 package Maestro Classic; 4 eggs; 1 cup almond milk; 1 tbsp vanilla extract; 1/2 cup sugar; 1/2 cup unsweetened cocoa powder; to taste sugar powder

10 people

60 min

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

Recipe created by Gluten Free Palate for Schär.

Cook

Preparation

in 20 minutes

Cooking

in 30 minutes

Cooling

in 10 minutes

Temperature

175 °C

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.

Ingredients

package

Maestro Classic

eggs

cup

almond milk

tbsp

vanilla extract

(gf)

1/2

cup

sugar