Pareve Chocolate Bread Pudding

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
Spray oil

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).

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