Gluten-Free Red Velvet Chocolate Chip Bread Pudding Recipe
I’m a fan of bread pudding, if you haven’t noticed. I’ve made several variations, which you can see here. In my opinion, bread pudding is one of the most versatile and simple recipes. It can be made for a crowd in a casserole dish, made in individual portions in ramekins, made sweet or savory and with all kinds of ingredients. This Gluten-Free Red Velvet Chocolate Chip Bread Pudding is my newest bread pudding creation and I have to say it’s probably the prettiest one yet!
It’s made with gluten-free bread from Kinnikinnick, which has great texture and can withstand the ingredients of a bread pudding without being soggy. The bread cubes are colored a gorgeous red velvet shade from natural food coloring that is free from artificial dyes. Throw in some chocolate chips and drizzle with a creamy icing and you’ve got yourself a bread pudding to rule over all bread puddings – the queen of bread puddings, if you will!
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- ½ tablespoon butter
- 6 large eggs
- 3 cups buttermilk
- 1 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons red food coloring gel (I used 2 packets Color Kitchen Red Velvet dye-free food color mixed with 2½ teaspoons water)
- 1 tablespoon white or apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon kosher or fine sea salt
- 1 loaf Kinnikinnick gluten free white or multigrain bread cut into 1-inch cubes
- 1 cup semi-sweet chocolate chips
- 4 ounces cream cheese at room temperature
- ¾ cup powdered sugar
- 4 tablespoons milk
Butter a 9- by 12-inch (or similar) baking dish.
In a large mixing bowl, whisk the eggs. Add the buttermilk, sugar, cocoa powder, red food coloring, vinegar, vanilla, baking soda, and salt. Whisk well. Stir in the bread cubes and chocolate chips. Let sit for 30 minutes, stirring occasionally.
Preheat the oven to 325 degrees. Pour the mixture into the prepared baking dish and bake for 50-60 minutes or until set. Let sit for 10-15 minutes.
In the bowl of an electric mixer, combine the cream cheese, powdered sugar, and milk. Beat until smooth. Drizzle on top of the bread pudding while still warm.
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