Gluten Free Chocolate Bread Pudding Recipe
Bread pudding has always been a favorite of mine. And what’s better than regular bread pudding? Gluten free chocolate bread pudding!
This recipe is rich, chocolatey, creamy on the inside, and crunchy on the outside. And best of all, it is loaded with chocolate.
The perfect weekend treat for brunch!
- 1 tablespoon butter softened
- 6 large eggs
- 3 cups chocolate milk
- ½ cup brewed coffee cooled
- ½ cup Wholesome! light brown sugar lightly packed
- ¼ cup heavy cream
- 1 tablespoon pure vanilla extract
- 4 tablespoons unsweetened cocoa powder
- 1 loaf gluten free white sandwich bread cut into 1-inch cubes
- 1 cup semisweet or bittersweet chocolate chips
- Whipped Cream
- Cocoa powder
Preheat oven to 325 degrees. Grease a 12-inch cast iron skillet or 9 by 12 baking dish with the butter.
Whisk the eggs in a large mixing bowl. Add the chocolate milk, coffee, brown sugar, cream, and vanilla, and whisk well. Whisk in the cocoa powder. Add the bread, stir, and let sit for 15-20 minutes, stirring occasionally. Pour the bread mixture into the prepared skillet, add the chocolate chips, and stir to distribute the chips throughout. Bake for 1 hour or until the custard is set and the top is browned.
Serve with whipped cream and a dusting of cocoa powder, if desired.
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