Challah Bread Pudding With Chocolate and Cherries (Pareve)
A dairy free Chocolate Cherry Challah Bread Pudding recipe, featuring vanilla custard soaked challah cubes, baked with dried cherries and chocolate.
- Serves: 10 persons
- 2tablespoons coconut oil (or non-hydrogenated pareve margarine, such as Earth Balance, melted and cooled to room temperature, plus extra for greasing pan)
- 1pound challah (cut into 1-inch cubes; about 8 cups)
- 4large eggs
- ¾cup sugar
- 3cups pareve vanilla soymilk
- 2tablespoons Amaretto
- 1teaspoon vanilla bean paste (or pure vanilla extract)
- ¼teaspoon cinnamon
- ½cup cherries (dried; preferably tart)
- ½cup pareve bittersweet chocolate chips (or chopped dark chocolate)
- Optional: pareve ice cream, whipped cream, or maple syrup (for serving)
Step 1Preheat the oven to 350 F / 180 C.
Step 2Grease a 9 x 13" baking dish with a bit of coconut oil or margarine.
Step 3Place the challah cubes in a large bowl.
Step 4In a separate bowl, whisk together the sugar, soymilk, Amaretto, vanilla, and cinnamon. Whisk in the melted coconut oil or margarine.
Step 5Pour the custard mixture over the challah cubes and stir gently until all of the challah is saturated with the egg mixture.
Step 6Fold in the cherries and chocolate chips until they are evenly distributed.
Step 7Pour the challah mixture into the prepared baking dish and smooth the top with a spatula.
Step 8Bake in the preheated oven until puffed and golden and a tester inserted in the center comes out clean, about 55 minutes to 1 hour, 5 minutes.
Step 9Remove from the oven and cool on a wire rack for 15 to 20 minutes.
Step 10Serve warm, topped with pareve ice cream, pareve whipped cream, or a drizzle of maple syrup, if desired. Leftovers may be stored, covered in the refrigerator, for 2 to 3 days.