Pareve chocolate bread pudding, adapted from The Joy of Cooking by Irma S. Rombauer
The original recipe calls for heavy cream. I’ve substituted soy milk and made this a pareve recipe. You can use non-dairy creamer and it’ll still be pareve, but it won’t be free of trans fats.
1 large challah
3 cups soy milk
3/4 cup sugar
1/8 teaspoon salt
12 ounces pareve chocolate chips
2 large eggs plus 2 additional large egg yolks
1 teaspoon vanilla
Cut a challah into 1/2-inch pieces and discard crusts. Cut the bread into cubes, making 6-7 cups. Bring 1 cup of the soy milk, the sugar, and the salt to a boil. Remove from heat, then add the chocolate chips. Let that stand for 2 minutes, then whisk until smooth.
In a large bowl, whisk together the eggs and extra yolks, then add the 2 remaining cups of soy milk and the vanilla. Whisk in the chocolate mixture, then stir in the bread. Let that stand for 2 hours, pressing the bread down with a spatula so it absorbs the liquid.
Preheat oven to 325.
Use spray oil (the baking kind is best) to generously grease a shallow 2-quart baking dish. Pour the pudding mixture into the dish, and smooth the top. Bake in a water bath until the center feels firm when pressed, 55-65 minutes. Let cool for 45 minutes.
You can cover and refrigerate for up to 3 days. To reheat, bake in a water bath in a 300-degree oven until a knife inserted into the center for 2 seconds comes out warm (15-30 minutes).