This gluten-free bread pudding has a fabulous combination of chocolate and raspberries. And you should make it right away!
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About This Bread Pudding Recipe
This gluten-free chocolate and raspberry bread pudding consists of four raspberry jam and chocolate hazelnut spread sandwiches put together with a custard on top and baked until crispy and the chocolate is ooey gooey. And it’s absolutely BONKERS.
It's the best dessert I've made in ages!
I originally made this back in 2012 shortly after we moved to the Boston area. I was beginning to experiment in the kitchen and cook for myself, and for Dylan. Bread pudding looked like a treat for a special occasion, so I tried it out using gluten-free bread. Using this recipe, I made adaptations using gluten-free bread and dairy-free milk, but it took some time to find the right bread for it!
Ingredients You Will Need
-Gluten-Free Bread: You'll need about 8 slices. The brands I recommend are listed below.
-Raspberry Preserves or Jam: I use Bonne Maman, which is gluten-free.
-Nutella or Chocolate Hazelnut Spread: Nutella is gluten-free, and it's my go to! Especially after eating it in Italy.
-Milk of your choice: I've made this with regular cow's milk, oat milk, and almond milk.
-Granulated Sugar: This is the sweetness for the custard that goes over the bread.
-2 Eggs: These will provide moisture and also go into the custard.
-Vanilla Extract: More sweetness.
-Chocolate chips or fresh raspberries: These are for additional garnish, when serving, to add to the chocolate and raspberry flavor.
-Coconut oil or butter: This is just to grease your pan, so nothing sticks.
How To Make Gluten-Free Bread Pudding
First, you'll assemble a series of chocolate spread and raspberry jam sandwiches on the gluten-free bread.
Then, you'll cut the sandwiches into small squares and place them in a greased corningware or glass baking dish.
Then, you'll assemble the custard with the milk, sugar, eggs, and vanilla, and pour it over the bread pieces.
The last step is to bake it, and then you're ready to eat!
You can also sprinkle chocolate chips or fresh raspberries on top, drizzle on more Nutella, or even a mint leaf if you want to be extra fancy.
Watch me make this bread pudding here on Instagram!
Gluten-Free Bread for Bread Pudding
When I originally made this recipe, I used Udi's bread and didn't have much luck. The bread was extremely small and dense, and it didn't absorb much of the custard. This time, I used Canyon gluten-free bread and it was a significant improvement. I would also recommend Trader Joe's gluten-free bread or Schar gluten-free bread for this recipe!
Looking for a comparison of the most common gluten-free bread on the market? Check out this post.
Can I Make This Dairy-Free?
Yes! To make this dairy-free, you'll need to use dairy-free milk, and dairy-free chocolate spread. Nutella is gluten-free but contains milk. I find melting about ¼ cup of Enjoy Life Foods dairy-free chocolate chips works great!
This recipe is also perfect for Valentine's Day - and hey, I won't judge if you decide you want to have a bowl of it for breakfast! I definitely have.
Can I Prep This Ahead of Time?
I don't see why not! This recipe reminds me a lot of my gluten-free French toast casserole, which you prep the night before and bake the morning after. So I think this would also work for this recipe! If you prefer, prepare everything the night before and keep this covered in the refrigerator over night. When you are ready to bake, remove it from the fridge and cook according to the directions.
How To Serve Gluten-Free Bread Pudding
This bread pudding is perfect as a dessert, but it's also really tasty for breakfast! You can serve it with more chocolate chips and raspberries on top, with fresh whipped cream, a drizzle of more Nutella, or even a dollop of Greek yogurt.
No matter what way you serve it, it's bound to be scrumptious!
How To Store Gluten-Free Bread Pudding
The bread pudding will keep in the refrigerator for a few days. Be sure to tightly cover and then reheat when you'd like another piece. But be warned - it probably won't last long, it's that good!
More Gluten-Free Baking Recipes
Feel like an easy quickbread? This banana bread with walnuts hits the spot.
Looking for a scones recipe? Bake a savory version with bacon, cheddar, and chives.
Want to practice your pie making skills? Check out this gluten-free peach pie with lattice design.
Ready to take your baking skills to the next level? Try these delightful, buttery, and flaky gluten-free croissants.
Discover all the gluten-free baking recipes on the blog right here.
Here’s how to make this gluten-free bread pudding!
If you love this recipe, please leave a comment! Thank you!
Gluten-Free & Dairy-Free Chocolate Raspberry Bread Pudding
Gluten-Free Bread Pudding
A decadent treat for dessert - or maybe breakfast. Shh, I won't tell.
Recipe Adapted From Evil Shenanigans
- 8 slices gluten-free bread
- ¼ cup or more of raspberry jam, gluten-free
- ¼ cup or more chocolate hazelnut spread,
- 1 ½ cups milk of choice
- ⅓ cup of sugar
- 2 eggs
- 1 teaspoon vanilla
- Coconut oil, to grease the pan
Preheat the oven to 350 degrees Fahrenheit. Grease a baking pan (9x11, 9x9, or 8x8) with coconut oil.
Make 4 raspberry jam and chocolate spread sandwiches. Spread a portion of the raspberry jam on one piece of bread, and then do the same with chocolate on the other. Put the two pieces of bread together, then using a knife, cut into small cubes.
Place the sandwich cubes into the greased pan. Nestle them together good and close!
In a small bowl, combine the milk, eggs, vanilla, and sugar. Whisk until smooth, then pour over bread evenly. Dust with additional sugar if desired (this step is encouraged)! Let stand for 10 minutes to allow the liquid to absorb into the bread.
Bake the bread pudding in the oven for 35 minutes, adding 5 more minutes if custard still needs to set. Allow the pudding to rest for ten minutes before eating, but it will be hard to resist.
Drizzle with additional chocolate if desired, or top with fresh raspberries. Serve warm and enjoy!
To make this recipe dairy-free, use a chocolate spread such as Justin's. If you can tolerate milk, use Nutella instead.
You can use cow's milk, soy milk, oat milk, or almond milk for this recipe.
The bread pudding will keep in the refrigerator for a few days. Be sure to tightly cover and then reheat when you'd like another piece!
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 431Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 67mgSodium 269mgCarbohydrates 76gFiber 3gSugar 46gProtein 7g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Have you ever had bread pudding?
Let me know if you've tried this recipe in the comments below!
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