Dark Chocolate & Coconut Bread Pudding

ROSE & IVY Journal Dark Chocolate & Coconut Bread Pudding

Chocolate and bread is an unexpected combination that is delicious - think Nutella on a baguette à la the French.  This recipe for Dark Chocolate & Coconut Bread Pudding is the same idea, except incorporating coconut milk, toasted coconut, flakey sea salt and combining it with a fresh loaf of bread.  This recipe is incredibly easy and is great for a dinner party since it is individual sized - plus it is dairy-free.  Serve with a scoop of vanilla ice cream or freshly whipped cream to take this to another level.

ROSE & IVY Journal Dark Chocolate & Coconut Bread Pudding


2 eggs

3/4 cup lite coconut milk

1 teaspoon pure vanilla extract

1/4 teaspoon salt

2  1/2 tablespoons light brown sugar, packed

4 cups bread*, cubed

1/2 cup dark chocolate chips

sea salt

unsweetened coconut flakes, lightly toasted

Preheat oven to 400 degrees.  Lightly oil 4 ramekins and place on a baking sheet.  In a bowl, whisk eggs, coconut milk, vanilla, salt and brown sugar.  Mix to combine.  Add bread and gently fold into egg mixture.  Sprinkle in chocolate.  Divide among four ramekins.  Sprinkle with sea salt.  Bake for 20 to 25 minutes or until set.  Let cool slightly before eating.  Sprinkle with coconut flakes if desired.  

Photography & Styling by Alison