If you’ve been looking for a really good gluten free dessert that actually impresses people, this chocolate bread pudding is it. It’s rich, chocolatey, and incredibly comforting.

I love bread pudding because it’s one of those no-fuss recipes where you basically mix everything together, pour it in a dish, and let the oven do the work. This gluten free version is no different.

The custard is made with melted semi-sweet chocolate and cocoa powder, so the chocolate flavor is intense without being too sweet. It soaks right into the bread cubes and bakes into this soft, pudding-like texture.

Serve it warm with a little powdered sugar and whipped cream on top, and trust me, nobody will even notice it’s gluten free. It’s that good.

Why You’ll Love This Recipe

It’s Gluten Free and Actually Delicious – This chocolate bread pudding proves that gluten free desserts can be just as rich, indulgent, and satisfying as any traditional version, so nobody at the table will even notice the difference.

Triple Chocolate Goodness – With melted semi-sweet chocolate in the custard, cocoa powder whisked into the eggs, and chocolate chips scattered on top, this bread pudding delivers chocolate flavor in every single bite.

Perfect Use for Stale Gluten Free Bread – If you have gluten free bread that’s getting a little dry or past its prime, this recipe turns it into something absolutely amazing instead of letting it go to waste.

The Custard is Incredibly Creamy – The combination of whole milk, heavy cream, and eggs creates the silkiest, most luxurious custard that soaks into every bread cube and makes each spoonful feel like a warm hug.

Ingredients

6 cups Gluten Free Bread, cut into 1-inch cubes
4 oz Semi-Sweet Chocolate, chopped
2 cups Whole Milk
1 cup Heavy Cream
4 Large Eggs
3/4 cup Granulated Sugar
2 tbsp Unsweetened Cocoa Powder
2 tsp Pure Vanilla Extract
1/4 tsp Salt
1/2 cup Semi-Sweet Chocolate Chips
Powdered Sugar, for dusting
Whipped Cream, for serving

How to Make

Step 1

Preheat the oven to 325 F and grease a 9×13-inch baking dish. Spread the gluten free bread cubes on a baking sheet and bake for 8 to 10 minutes until slightly dried out. Transfer to the prepared baking dish.

Step 2

Heat the milk and heavy cream together in a medium saucepan over medium heat until steaming. Remove from heat, add the chopped chocolate, and let sit for 1 minute. Whisk until the chocolate is completely melted and the mixture is smooth.

Step 3

In a large bowl, whisk together the eggs, sugar, cocoa powder, vanilla extract, and salt until well combined. Slowly pour the warm chocolate cream mixture into the egg mixture, whisking constantly until smooth.

Step 4

Pour the custard over the bread cubes in the baking dish. Gently press the bread down so it absorbs the liquid. Scatter the chocolate chips over the top. Let sit for 15 minutes so the bread fully soaks up the custard.

Step 5

Bake for 40 to 45 minutes until the custard is set around the edges but still slightly jiggly in the center. Let cool for 10 minutes. Dust with powdered sugar and serve warm with a generous dollop of whipped cream.

Helpful Tips

Dry the Bread Cubes Out First

This step is easy to rush through, but it matters a lot. Gluten free bread tends to be softer and more crumbly than regular bread, so toasting the cubes in the oven for those 8 to 10 minutes helps them firm up just enough to hold their shape in the custard.

You want them to feel dry on the outside but not hard or crunchy all the way through. If they are too soft, they will turn into mush when you pour the custard over them and you will lose that nice texture contrast in the final pudding.

If your bread is already a day or two old and a bit stale, you can cut the baking time down to about 5 or 6 minutes. Just keep an eye on them so they don’t start browning too much at the edges.

Temper the Eggs So They Don’t Scramble

When you pour the warm chocolate cream mixture into the egg mixture, you need to do it slowly and whisk the whole time. If you dump it all in at once, the heat from the cream will cook the eggs and you will end up with little scrambled egg bits floating in your custard.

A good approach is to pour in a thin stream while whisking nonstop. The first bit you add warms the eggs up gently, and after that you can pour a little faster. Take your time with this step and you will get a perfectly smooth custard every time.

Give the Bread Enough Time to Soak

The recipe says to let the bread sit in the custard for 15 minutes, and this is not optional. Gluten free bread absorbs liquid differently than regular bread, sometimes slower on the outside but faster once it breaks through. Giving it the full 15 minutes makes sure every cube is soaked all the way through.

While it is soaking, gently press down on the bread with a spatula or the back of a spoon every few minutes. You want every piece to be submerged and saturated so you don’t end up with dry, hard chunks on top after baking.

If you notice the bread on the surface still looks dry after 15 minutes, give it another 5 minutes. It is better to let it soak a little longer than to bake it too early.

Frequently Asked Questions

What type of gluten free bread works best for this pudding?

A sturdy, slightly dense gluten free bread works best here – something like a sandwich-style loaf or a French bread variety. Softer gluten free breads can get too mushy once they soak up the custard, so you want something with a bit of structure.

If your bread is very fresh and soft, you can let the cubes sit out on the counter for a few hours before baking them in the oven. That extra drying step helps the bread hold its shape and absorb the custard evenly without falling apart.