When I was younger, I used to be real fan of bread pudding… but I haven’t had it for a while. When I was asked to make up a bread pudding recipe for Dempsters Gluten Zero, it took me back to one of my childhood memories. Of course it wouldn’t be a traditional bread pudding, it had to be a little different and include chocolate! 🙂
This is a very quick and easy…(it does need some arm work.) recipe. Perfect ending to a meal- I am not a huge overly sweet stuff fan so I put in less sugar rather than more and using unsweetened cocao helps keep the sweetness of the pudding itself down. The caramel more than makes up for any lack of sweetness and is the perfect complement to the bread pudding.
Six slices Gluten Zero gluten free bread torn in small pieces
1/3 cup of 10% cream
One egg yolk
1/6 cup of sugar + 1 tablespoon sugar
1/2 cup of milk
3 1/2 tablespoons of cocao
1/2 tsp Vanilla extract
Pinch of salt
Butter a 9 inch glass pie plate add in and spread out the pieces of bread and set aside. Preheat oven to 325 degrees.
In a small sauce pan bring the milk, cocoa and cream to simmer over medium high heat, stir constantly to mix together and keep from burning. Once it stars to summer turn off heat – whisk the eggs and yolks together with the sugar and salt. Once they are whisked together then add in the hot milk mixture slowly slowly into the egg mixture.
Pour the chocolate mixture over the top of bread in the pie plate, make sure to mix thoroughly and press down the bread into the custard mixture until it all evenly soaked in then let stand for 20 to 30 minutes.
Set baking dish in the middle of a roasting pan and fill the pan halfway with hot water. Bake for 50 minutes, or until a knife inserted in center comes out clean. Once it is done remove the dish from water bath and let it stand for about 20 minutes. Can be served warm with caramel sauce.
1 cup sugar
1/4 cup water
1/2 tbsp honey
1/2 cup cream
In a small saucepan, bring the sugar, water and honey to a boil over high heat. Cook until the sugar is dissolved, scraping down the side of the pan. Continue cooking, without stirring, until an amber caramel forms. Remove from the heat and carefully stir in the cream, as it will sizzle and splash. Let cool for 1 minute. Bring the mixture to a boil over moderate heat and cook, stirring, for 1 minute. Let the caramel sauce cool slightly and serve warm or at room temperature over the bread pudding.
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*Disclosure: Although I have received compensation for this post; all opinions and ideas are my own.”