Chocolate + pumpkin is one of my favorite combos when it comes to indulgent baked treats. This is a weighty dessert for sure, right up there with chocolate pecan pie, or triple chocolate cake – perfect for holiday time or when you want a departure from the usual. As always, I created this recipe with kids in mind who have food intolerances. You can make this with wheat bread, milk, and cream if you like, but if you can’t, there’s a way.
Gluten Free Chocolate Bread Pudding
|Cook Time||Passive Time|
- 1/3 cup canned unsweetened coconut milk
- 1/3 cup unsweetened plain almond milk
- 2/3 cup coconut sugar brown or cane sugar work also, if tolerated by your family
- 1/8 teaspoon organic powdered stevia
- 1 cup canned plain pumpkin
- 2 large eggs see substitution below if omitting eggs
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1 and 1/2 tsp ground cinnamon
- 1 and 1/2 tsp gluten free vanilla extract
- 2 Tablespoons bourbon or dark rum
- 4 ounces bittersweet baking chocolate or good quality 70% dark organic chocolate
- 6 cups cubed gluten free bread best if a bit dry or stale
Preheat oven to 350.
Cut bread into half inch cubes, transfer to a large all metal pot, and set aside.
In a separate bowl, whisk together the milks, eggs, pumpkin, coconut sugar, stevia, spices, vanilla and bourbon or rum. If omitting eggs, increase pumpkin by 3 Tablespoons and add 1 Tablespoon tapioca starch + 1 Tablespoon EnerG brand Egg Replacer; whisk in with milks, sugar, spices, and liquor.
Pour the custard mixture over the bread cubes in the pot. Add the chocolate, broken into 1/2 inch chunks. On low medium heat, let the mixture slowly melt and blend, stirring occasionally til chocolate is evenly mixed throughout, about 15 minutes.
Transfer the pudding to a baking dish greased with refined coconut oil or ghee, and bake for 25 minutes, or til toothpick comes out clean. You can also bake in individual ramekins; reduce baking time to 15 minutes and check for doneness.
Serve warm with toppings of your choice.