Gluten Free Chocolate Bread Pudding
This gluten free chocolate bread pudding is rich, decadent, and pure comfort in every bite. Perfect for satisfying any chocolate craving.
Equipment
- 9x13 inch baking dish
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
Instructions
- Preheat the oven to 325 F and grease a 9x13-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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 311kcalCarbohydrates: 38gProtein: 6gFat: 15g
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