Chocolate Bread Pudding Cake

Chocolate Bread Pudding Cake

Tags: cakes | cookies
6
17

This savory dish is perfect when feeding big groups! Bake in a big casserole dish to feed and satisfy all!

Recipe created by Gluten Free Palate for Schär.

Ingredients

package
4
eggs
1 cup
almond milk
1 tbsp (gf)
vanilla extract
½ cup
sugar
½ cup
unsweetened cocoa powder
to taste
sugar powder

Preparation

  • 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.

At a glance

Preparation time
20 min
Cooking time
30 min
Cooling/resting time
10 min
Difficulty
medium
Servings
10
Products in this recipe