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Recipe by Estee Kafra

Rich Chocolate “Babka” Pudding

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Parve Parve
Easy Easy
12 Servings
Allergens
2 Hours, 45 Minutes
Diets

Bread pudding has become a favorite way to use leftover challah. It’s an incredibly rich and tasty dessert, and so simple to make! Check out my favorite recipe for bread pudding in my cookbook Cooking Inspired. Last week I actually had a whole babka left over from Shabbos (hard to believe, I know), and I didn’t want it to be thrown out, so I decided to treat it like I do any other leftovers… to remake it. Let’s just say there were no leftovers of this one.

Ingredients

Main ingredients

  • 1 24-oz (680-g) loaf chocolate babke

  • 14 ounces (400 milliliters) coconut milk 

  • 1 and 1/2 cups vanilla soy milk

  • 2 whole eggs plus 4 yolks

Directions

For the Babka

1.

Rip the pieces of the babka into small, bite-size pieces and place in a bowl.

2.

In a separate bowl, whisk all the ingredients together and then pour over the cake pieces. Let sit for 1–2 hours, covered. Mix once or twice to distribute the cake.

3.

Preheat oven to 350°F (180°C).

4.

Spoon the mixture into 12 ramekins, place on a baking sheet, and bake for 30 minutes. Serve warm or at room temperature.

Rich Chocolate

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Shira Keller
Shira Keller
6 years ago

freezer friendly? Can this be made ahead of time and frozen in the ramekins?

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Cnooymow{shman
Cnooymow{shman
Reply to  Shira Keller
6 years ago

I would freeze them raw and bake last minute.

g~oo}mous
g~oo}mous
Reply to  Cnooymow{shman
6 years ago

any substitute for coconut milk?

Cnooymow{shman
Cnooymow{shman
Reply to  g~oo}mous
6 years ago

Almond milk? Rice milk?

g~oo}mous
g~oo}mous
Reply to  Cnooymow{shman
6 years ago

Thank you!