This recipe is (slightly) adapted from Jessica Seinfeld’s Double Delicious!. It calls for carrot purée, which you could never tell is there, and dried cherries, which are a wonderful addition. This was a really good dessert, but I could see it being a decadent weekend breakfast as well. We loved it!
3 cups lactose-free milk
6 Tbsp. cocoa powder
½ cup light brown sugar
1 cup carrot purée
8 oz. soft whole-wheat bread, cubed (about 10 cups)
½ cup dried cherries
2 large eggs
2 tsp. vanilla
2 tsp. almond extract
1 pinch salt
Preheat the oven to 375 °F. Grease an 8” square baking dish.
In a small saucepan, whisk the milk, cocoa powder, and sugar. Bring the milk mixture to a near boil. Remove from the heat. Pour into a large bowl and stir in the carrot purée. Add the bread and stir to coat. Soak for 10 to 15 minutes, until the milk mixture cools enough to touch.
Add the cherries, eggs, vanilla, almond extract, and salt. Stir well, until the eggs are incorporated, and the liquid becomes smooth and coats the bread.
Transfer to the baking pan and bake until the bread pudding is crusty on top and puffy in the center, 45 to 50 minutes.
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