Vegetarian: Gluten-Free Chocolate Bread Pudding

Nov 09, 2012

Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...

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Bread pudding is a go-to comfort food when the weather takes an inclement turn. This warm, rich gluten-free bread pudding is dense with chocolate, butter, cream, and sugar, making it the ultimate eat when your sweet tooth arises.

1 loaf of 1-inch cubed crustless Canyon Bakehouse Mountain White Bread

1/4 cup (1/2 stick) unsalted butter, melted

1-3/4 cups whole milk

1 cup whipping cream

4 ounces unsweetened chocolate, chopped

1 cup granulated sugar

4 large egg yolks

Freshly whipped cream or vanilla ice cream (optional)

Directions:

Butter 8x8x2-inch glass baking dish.

Place bread cubes in large bowl and drizzle with butter, tossing to coat. Transfer bread to the prepared baking dish.

In a large heavy saucepan over medium-high heat, bring milk and cream just to a simmer. Remove from heat.

Add chocolate to milk mixture and whisk until melted and smooth.

In a medium bowl, whisk sugar and yolks to blend. Whisk chocolate mixture into sugar mixture.

Pour liquid mixture over bread, stirring to distribute liquid evenly. Cover with plastic and let stand for 1 hour (some of the liquid will not be absorbed).