Challah Bread Pudding With Chocolate and Cherries (Pareve)

Sep 12 2022

A dairy free Chocolate Cherry Challah Bread Pudding recipe, featuring vanilla custard soaked challah cubes, baked with dried cherries and chocolate.

Ingredients

2
tablespoons coconut oil (or non-hydrogenated pareve margarine, such as Earth Balance, melted and cooled to room temperature, plus extra for greasing pan)
1
pound challah (cut into 1-inch cubes; about 8 cups)
4
large eggs
¾
cup sugar
3
cups pareve vanilla soymilk
2
tablespoons Amaretto
1
teaspoon vanilla bean paste (or pure vanilla extract)
¼
teaspoon cinnamon
½
cup cherries (dried; preferably tart)
½
cup pareve bittersweet chocolate chips (or chopped dark chocolate)
Optional: pareve ice cream, whipped cream, or maple syrup (for serving)

Step 1
Preheat the oven to 350 F / 180 C.
Step 2
Grease a 9 x 13" baking dish with a bit of coconut oil or margarine.
Step 3
Place the challah cubes in a large bowl.
Step 4
In a separate bowl, whisk together the sugar, soymilk, Amaretto, vanilla, and cinnamon. Whisk in the melted coconut oil or margarine.
Step 5
Pour the custard mixture over the challah cubes and stir gently until all of the challah is saturated with the egg mixture.
Step 6
Fold in the cherries and chocolate chips until they are evenly distributed.
Step 7
Pour the challah mixture into the prepared baking dish and smooth the top with a spatula.
Step 8
Bake 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 9
Remove from the oven and cool on a wire rack for 15 to 20 minutes.
Step 10
Serve 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.