Raspberry Chocolate Bread Pudding

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease a small baking dish with 1 tablespoon of butter.

2. 2

   Spread raspberry jam evenly on one side of each slice of white bread. Cut the bread into cubes or triangles as desired.

3. 3

   Arrange the bread pieces, jam side up, in the prepared baking dish.

4. 4

   In a mixing bowl, whisk together the eggs, rice milk, sugar, and chocolate syrup until well combined.

5. 5

   Pour the egg mixture evenly over the bread in the baking dish, pressing the bread down gently to soak up the liquid.

6. 6

   Dot the top with the remaining 1 tablespoon of butter.

7. 7

   Let the mixture sit for 10 minutes to allow the bread to absorb the custard.

8. 8

   Bake in the preheated oven for 30–35 minutes, or until the pudding is set and the top is golden brown.

9. 9

   Remove from the oven and let cool slightly before serving. Enjoy warm, optionally with extra chocolate syrup or fresh raspberries.