Italian Chocolate Bread Pudding

5 from 2 votes

Author: Chiara Rota

Prep Time: 10

Cook Time: 1

Resting Time 2

Total Time: 3 10

Servings:

A traditional northern Italian chocolate bread pudding, made with stale bread, cocoa, cookies, and raisins. This is a vegan version with almond milk.

In a large bowl, add roughly chopped stale bread and cover with almond milk. Stir a few times until bread chunks start to break down. Add crushed cookies and cocoa powder. Stir a few more minutes and leave to rest in a cool place at least 2 hours, ideally overnight.
300 grams (10.5 oz) stale bread*, 1 litre (4 cups) almond milk, 100 grams (1 cup) crumbly cookies, 50 grams (½ cup) cocoa powder
Stir the mixture around until all the bread chunks are broken down and you’re left with a smooth, thick but still runny batter. Add in raisins and pine nuts, saving a handful of those for garnish.
70 grams (⅓ cup) raisins, 40 grams (¼ cup) pine nuts
Preheat oven to 180°C (350°F). Line a 20 cm (8 inch) cake pan with parchment paper, pour the mixture in, and garnish with reserved pine nuts.
Bake the cake for one hour. The cake will feel slightly squishy and underdone, but as long as the top is firm and dry you’re good to go. Let cool completely before removing from the pan and serve.

* Loaves with a light, airy crumb work best in this recipe, like a baguette.

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.