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Chocolate Bread Pudding
1 medium size challah, broken into chunks
1 cup non-dairy creamer or vanilla soymilk
1 cup sugar
4 eggs
1 package instant chocolate pudding
1 cup semi-sweet chocolate chips
½ cup margarine
Preheat oven to 375 degrees. Soak challah pieces in non-dairy creamer for about 10 minutes. Mix together remaining ingredients (excluding margarine) and pour over challah. Mix well. Pour entire mixture into greased 9 x 13-inch pan. Dot with margarine and sprinkle with 2 teaspoons of sugar combined with ½ teaspoon cinnamon, if desired. Bake for about 45 minutes. Best served warm.
Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon lemon juice
1/2 cup pareve whipping cream
2 tablespoons to 1/4 cup pareve milk
Combine the sugar, water, and lemon juice in a medium heavy saucepan. Place over medium-high heat and cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn’t burn. Carefully add the pareve cream or it may splatter, whisk to combine, and remove from the heat. Add the pareve milk, 2 tablespoons at a time, until the desired consistency is reached. Remove from the heat and allow to cool before using.
Chocolate Sauce:
3/4 cup pareve whipping cream
1 tablespoon unsalted margarine
1/2 pound semisweet chocolate chips (1-1/3 cups)
1/4 teaspoon pure vanilla extract
Scald the pareve cream and margarine in a small heavy saucepan over medium heat. Remove from the heat.
Place the chocolate and vanilla in a medium heatproof bowl. Add the hot pareve cream and let sit for 2 minutes, then whisk until smooth. Serve slightly warm. (The sauce can be kept refrigerated in an airtight container for up to 3 days; rewarm gently before serving.)
