Mexican Chocolate Bread Pudding

Mexican Chocolate Bread Pudding

Mexican Chocolate Bread Pudding


  • 7 Cups loosely packed cubed bread (I used country white bread)
  • 3 Cups Coconut Milk (Unsweetened preferred)
  • 1/2 Cup Sugar in the Raw
  • 1 Teaspoon Vanilla Extract
  • 1 Flax/Chia Egg (2 Teaspoons Chia seeds, 1 Teaspoon ground Flax, 1/4 Cup hot water)
  • 3 Tablespoons Raw Cocao Powder
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Chili Powder
  • A dash of Cayenne
  • Coconut Oil
  • Chocolate Chips and a bit more Coconut Milk for the chocolate drizzle
  • Cocao Nibs for topping


Preheat oven to 350.

In a small bowl, make the Flax/Chia egg by mixing the ground flax and chia seeds with a quarter cup of hot water and then letting it sit for 5 minutes or until it gels.

In a large bowl, combine the coconut milk, sugar, vanilla, flax/chia egg, cocao and spices. Mix thoroughly and then add the bread cubes. When the bread is fully incorporated, let it stand for 10 minutes so all the liquid really absorbs. The bread will puff up a bit.

Grease a cast-iron skillet with coconut oil and add the bread pudding. Bake for 35-38 minutes-- the top pieces of bread will be a little crispy but the inside will be perfectly gooey :)

For the chocolate drizzle, I melted vegan dark chocolate chips in a non-stick skillet and kept adding coconut milk until the desired thinness. Then sprinkled the top with cocao nibs!

Enjoy warm or room temperature! I let my bread pudding sit overnight before eating.