This is a decadent treat that feeds that need for chocolate and you would not even know it was both gluten and dairy free!
6 cups stale, cut up Rudi’s bread
3 cups Silk Hazelnut creamer
1 cup Silk plain creamer
1 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tsp vanila
10 oz chopped semisweet chocolate
1. Spray a 9 x 13 pan with non-stick spray, put the cut up bread cubes in the pan.
2. Whisk the eggs, then add the creamers, sugar, salt, cinnamon, nutmeg and vanilla. Once mixed well, add the chopped chocolate, then pour the mixture over the bread cubes, tossing it all together. Refrigerate for 4 – 5 hours.
3. Preheat the oven to 350 degrees. Put the bread pudding pan in a larger pan that has been filled with approxmately 3 cups of boiling water. Bake the bread pudding until the center is firm, approximately 55 minutes to an hour.
Recipe by Mary Wikle