Vegetarian: Gluten-Free Chocolate Bread Pudding

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.
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.

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Gluten-Free Chocolate Bread Pudding

Serves 6 to 8

Ingredients:

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

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

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• 1-3/4 cups whole milk

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• 1 cup whipping cream

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• 4 ounces unsweetened chocolate, chopped

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• 1 cup granulated sugar

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• 4 large egg yolks

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• Freshly whipped cream or vanilla ice cream (optional)

Directions: 

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1. Butter 8x8x2-inch glass baking dish.

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

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

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

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

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6. 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).

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7. Preheat oven to 350 degrees F.

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8. Bake bread pudding until custard is just set but center moves slightly when dish is shaken, about 35 minutes.

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9. Serve warm or at room temperature with whipped cream or ice cream, if desired.

More tasty vegetarian dessert recipes!