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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

Hearty, traditional, a little decadent, and hard to resist. Serve warm with toppings as tolerated by your family – whipped cream, whipped coconut cream, ice cream, or cashew or coconut based ice creams that are dairy free.
Servings Prep Time
6-8 people 20
Cook Time Passive Time
15 30
Servings: people
  1. Preheat oven to 350.
  2. Cut bread into half inch cubes, transfer to a large all metal pot, and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Serve warm with toppings of your choice.

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