Coconut Chocolate Chip Bread Pudding Cake

A rich and comforting bread pudding cake made with a blend of coconut and soya milk, infused with baking spices, sweetened with dates and raisins, and enhanced by crunchy almonds and fragrant rose water. Finished with luscious chocolate soya milk for a delightful twist.

Steps

1. Preheat oven to 175°C (350°F). 2. In a bowl, whisk together coconut milk, chocolate soya milk, plain soya milk, egg, baking spice, rose water, and sugar if using. 3. Add torn bread pieces into the milk mixture and gently fold to soak the bread fully. 4. Stir in chopped dates, raisins, and sliced almonds. 5. Pour the mixture into a small greased baking dish. 6. Bake for 35-40 minutes until the pudding sets and the top is golden brown. 7. Let it cool slightly before serving. Enjoy warm or cold.

2 slices of white or brown bread, torn into pieces 100 ml coconut milk 50 ml chocolate soya milk 50 ml plain soya milk 1/4 tsp baking spice (cinnamon, nutmeg, clove blend) 2 dates, chopped 1 tbsp raisins 1 tbsp sliced almonds 1/2 tsp rose water 1 tbsp sugar or maple syrup (optional) 1 small egg