Double Chocolate Bread Pudding

Name: Double Chocolate Bread Pudding
Ingredients: 13 cup dried cranberries; 1/4 cup apple juice; 2 large eggs; 3 large egg whites; 1 cup lightly packed light brown sugar; 2 Tbs. unsweetened cocoa powder; 3 cups chocolate soy milk; 1 tsp. vanilla extract; 1-lb. loaf challah egg bread, torn into 1-inch pieces (10 cups); 1/2 cup pitted prunes, chopped

10 ingredients

14 steps

Ingredients

13 cup dried cranberries
1/4 cup apple juice
2 large eggs
3 large egg whites
1 cup lightly packed light brown sugar
2 Tbs. unsweetened cocoa powder
3 cups chocolate soy milk
1 tsp. vanilla extract
1-lb. loaf challah egg bread, torn into 1-inch pieces (10 cups)
1/2 cup pitted prunes, chopped

Directions

1

In small bowl, soak cranberries in apple juice until theyre plump, about 20 minutes.
2

Preheat oven to 350F.
3

Coat 9 1/2-inch tube pan with cooking spray.
4

In large bowl, whisk together eggs, egg whites, brown sugar and cocoa.
5

Whisk in soy milk and vanilla until well blended.
6

Add bread pieces.
7

Drain cranberries and add to bread mixture along with prunes.
8

Stir with fork until bread is thoroughly moistened.
9

Let stand 10 minutes.
10

Pack mixture into prepared pan.
11

Place pan on baking sheet and bake until bread pudding is puffed and lightly browned and a knife inserted near center comes out clean, about 50 minutes.
12

Transfer pan to wire rack and cool 20 minutes.
13

Unmold onto serving plate.
14

Serve warm.