Tuesday, December 17, 2013

Sweet Chocolate Bread Pudding

This is my gluten, soy and dairy free version of the traditional Chocolate Bread Pudding. I have substituted the traditionally used half and half or evaporated milk with a lite coconut milk from a can. This works beautifully in creating a rich and delicious warm chocolate dessert. Perfect for the holiday dessert table.

Chocolate Bread Pudding

Note: Not only is this decadent dessert delicious but it is super quick and can be assembled in 15 minutes or less. Additionally, it is easy on the budget and although I use raisin bread in my recipe you can use virtually any leftover bread, muffins, waffles or bagels you may have laying around. You can even stockpile them in an air tight container until you have enough (the equivalent of a loaf of bread).


  • 1 loaf or the equivalent of bread  Note: I used Udi's GF Cinnamon Raisin Bread in this recipe.
  • 2 cups of lite coconut milk from a can  Note: I used Thai Kitchen Pure Lite Coconut Milk.
  • 1 cup coconut milk beverage; this is in lieu of using regular whole milk. I would recommend using the So Delicious Vanilla Flavored Coconut Milk Beverage found in the refrigerator section of your market. 
  • 1 package Enjoy Life semi-sweet chocolate chunks or chips
  • 3/4 cup of granulated sugar
  • 1/2 cup unsweetened cocoa powder  Note: I like to use the Nova Monda Organic Cocoa Powder, but in general plain cocoa powder should be gluten and soy free. You can also use unsweetened "raw" cocoa nibs or beans from the health food store which are also gluten and soy free.
  • 4 eggs
  • 2 tsp vanilla extract
  • Fudge sauce for drizzling on top of the pudding (optional)  Note: While at Canyon Ranch I came across a terrific fudge sauce by Wax Orchards. It is fruit sweetened, fat free as well as gluten, soy and dairy free. 


  1. Cut the bread into cubes approximately 1 1/2 inch in size. Place in a lightly greased 13x9 inch glass baking dish. Set aside.
  2. In a large saucepan over low heat, whisk together the lite coconut milk, the coconut milk beverage, eggs and sugar until warm.
  3. Add the chocolate chunks and cocoa powder and continue whisking until the chocolate is fully melted.
  4. Turn off the heat and add the vanilla extract.
  5. Pour mixture evenly over the bread making sure all pieces of the bread are covered. Allow to sit for 30 minutes so the mixture can absorb into the bread.
  6. Preheat the oven to 325 degrees. Bake the pudding, uncovered for 35 minutes.
  7. Serve warm in a martini glass, drizzle with the fudge and garnish with raspberries.

This recipe was shared at Allergy-Free Wednesday, www.realfoodallergyfree.com. 

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