Coconut Chocolate Chip Bread Pudding Cake

A moist, fragrant bread pudding cake combining the creamy richness of coconut and soya milk with sweet dates, raisins, and chocolate. Enhanced by aromatic baking spices and a hint of rose water, this comforting dessert offers a delightful balance of flavors and textures.

Steps

1. Preheat the oven to 170°C (340°F). Grease a small baking dish or ramekin. 2. Tear bread into small cubes and place in a mixing bowl. 3. In another bowl, whisk together coconut milk, chocolate soya milk, soya milk, baking spice, rose water, and sugar until well combined. 4. Pour the milk mixture over the bread cubes and gently mix to coat all pieces. Let soak for 10 minutes. 5. Fold in chopped dates, raisins, sliced almonds, and chocolate chips evenly. 6. Transfer the mixture into the greased baking dish and press down lightly. 7. Bake for 30-35 minutes until the pudding is set and the top is slightly golden. 8. Remove from oven and let cool for 10 minutes before serving. Enjoy warm or at room temperature.

40g white or brown bread, cubed 100ml coconut milk 50ml chocolate soya milk 25ml soya milk 1/4 tsp baking spice (cinnamon, nutmeg, allspice blend) 3 chopped dates 2 tbsp raisins 10g sliced almonds 1/2 tsp rose water 1 tbsp dark chocolate chips 1 tbsp sugar (optional)