Rum Chocolate Bread Pudding by @sandrine_healthy

1h25

6 servings

🍞

300 g

Stale bread

🥚

4

Eggs

🥛

350 ml

Almond milk

🥥

40 g

Coconut sugar

🥃

22 ml

Rum

🍫

80 g

Chocolate chips

  1. Preheat

    Preheat the oven to 180°C (350°F).

  2. Place
    • stale bread

    Place the stale bread slices in the mixing bowl.

  3. Crack
    • egg

    Crack 4 eggs into the mixing bowl and whisk until combined.

  4. Pour
    • almond milk

    Pour in 350 ml almond milk and whisk the custard mixture.

  5. Add
    • coconut sugar
    • rum

    Add 40 g coconut sugar and 1 to 2 tablespoons rum.

  6. Pour
    • stale bread

    Pour the custard mixture over the bread until all slices are covered.

  7. Refrigerate
    • Stale bread

    Refrigerate the soaked bread for 30 minutes.

  8. Transfer
    • stale bread

    Transfer the soaked bread and remaining liquid to the blender.

  9. Blend
    • almond milk

    Blend until completely smooth. Add a little extra almond milk only if needed to blend.

  10. Stir
    • chocolate chips

    Stir 80 g chocolate chips into the smooth batter.

  11. Pour

    Pour the batter into the 17 cm silicone cake mold.

  12. Bake

    Bake at 180°C (350°F) for 40 minutes, until set.

  13. Cool

    Let the pudding cool completely, then unmold it.

  14. Chill

    Chill the pudding in the refrigerator before serving.

Rum Chocolate Bread Pudding by @sandrine_healthy

1h25

6 servings

🍞

300 g

Stale bread

🥚

4

Eggs

🥛

350 ml

Almond milk

🥥

40 g

Coconut sugar

🥃

22 ml

Rum

🍫

80 g

Chocolate chips

Preparation Steps

  1. Step 1/14

    Preheat the oven to 180°C (350°F).

  2. Step 2/14

    Place the stale bread slices in the mixing bowl.

    🍞stale bread
    🥣mixing bowl

  3. Step 3/14

    Crack 4 eggs into the mixing bowl and whisk until combined.

    🥚egg
    🥣mixing bowl
    🥄whisk

  4. Step 4/14

    Pour in 350 ml almond milk and whisk the custard mixture.

    🥛almond milk
    🥣mixing bowl
    🥄whisk
    🥛measuring jug

  5. Step 5/14

    Add 40 g coconut sugar and 1 to 2 tablespoons rum.

    🥥coconut sugar
    🥃rum
    🥣mixing bowl
    🥄tablespoon

  6. Step 6/14

    Pour the custard mixture over the bread until all slices are covered.

    🍞stale bread
    🥣mixing bowl

  7. Step 7/14

    Refrigerate the soaked bread for 30 minutes.

    🥣mixing bowl

  8. Step 8/14

    Transfer the soaked bread and remaining liquid to the blender.

    🍞stale bread
    🥄spatula

  9. Step 9/14

    Blend until completely smooth. Add a little extra almond milk only if needed to blend.

    🥛almond milk

  10. Step 10/14

    Stir 80 g chocolate chips into the smooth batter.

    🍫chocolate chips
    🥄spatula

  11. Step 11/14

    Pour the batter into the 17 cm silicone cake mold.

    🍰silicone cake mold
    🥄spatula

  12. Step 12/14

    Bake at 180°C (350°F) for 40 minutes, until set.

    🍰silicone cake mold

  13. Step 13/14

    Let the pudding cool completely, then unmold it.

    🍰silicone cake mold

  14. Step 14/14

    Chill the pudding in the refrigerator before serving.

Composition

Ingredients

Types

Bakery, Eggs, Dairy alternatives, Sweeteners, Alcohol, Chocolate

Ingredients

Stale bread, Eggs, Almond milk, Coconut sugar, Rum, Chocolate chips

Notes

Stale bread (leftover sliced round loaf, amount not given), Almond milk (milk of choice, almond milk used here), Rum (1 to 2 tbsp according to taste), Chocolate chips (amount not given)

Allergens

Gluten, Egg, Tree nuts, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

390 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 57g, Fat: 13g, Fiber: 4g, Sugars: 26g

Nutritional Information

Minerals

Calcium: 120mg, Iron: 2.4mg, Potassium: 210mg

Vitamins

Vitamin A: 95µg, Vitamin B12: 0.8µg, Vitamin D: 1.1µg

Preparation

Time Information

Preparation

45 minutes

Cooking

40 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, whisk, measuring jug, tablespoon, silicone cake mold, spatula

Appliances

Refrigerator, Blender, Oven

Type

Type

Type Of Dish

Dessert, Breakfast, Snack

Occasions

Breakfast, Afternoon tea, Dessert

Origin

Source

Platform

instagram

Original Creator

@sandrine_healthy

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Smooth, Soft, Moist, Creamy

Flavors

Chocolatey, Sweet, Rum, Caramel-like

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Cool completely before storing,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep at 4°C or below), freezer : 2 months (Wrap individual portions tightly,Thaw overnight in the refrigerator)