Monday, January 26, 2015

Gluten Free Chocolate Kahlua Bread Pudding

What could be better than a gooey sweet dessert made of bread?  One that is also made of chocolate and is gluten free.  Well, if that entices you, you came to the right blog today, because that is exactly what I am featuring.  This Gluten Free Chocolate Kahlua Bread Pudding  is made with cubes of  gluten free bread, soaked in a chocolate custard with dots of melted chocolate chips throughout.  It has the added yummy flavor of the beloved coffee liqueur, Kahlua.  Topped with a luscious Kahlua Cream Sauce, this Gluten Free Chocolate Kahlua Bread Pudding is pure indulgence!

Gluten Free Chocolate Kahlua Bread Pudding
This recipe has been a favorite of mine to make for years.  I have had people tell me they don't really like bread pudding, but love this version!  I made this gluten free one using gluten free hamburger buns (buns only, no don't get all freaked out).  I knew I would need a thick bread, as I used to make this dish using a loaf of french bread cubed, and the gluten free buns did the trick.

 Right now, my favorite gluten free bread is the Canyon Bakehouse bread.  They make a great hamburger bun too, and that is what I used for this Gluten Free Chocolate Kahlua Bread Pudding.  I found the buns at Sprouts, but any good gluten free hamburger bun should work.  You just need thick bread.  The bread pudding warms up nicely in the microwave the next day.  I definitely recommend eating this dessert warm, with the warmed Kahlua Cream Sauce on top, but hey, who am I to tell you how to eat?

Recipe from: Goodies Gone Gluten Free
Adapted from: Paula Deen
click here for Printable Recipe

8 cups of cubed gluten free bread (hamburger buns work best) Approx. 12 oz. package
2 1/4 cups milk
1/4 cup heavy cream
1/3 cup Kahlua Coffee Liquor
3/4 cup sugar
3/4 cup brown sugar
1/4 cup cocoa powder
1/2 Tbsp. vanilla extract
1 tsp. cinnamon
5 eggs, beaten
8 ounces (1 cup) semi-sweet chocolate chips

Kahlua Cream Sauce

2 cups heavy cream
1/4 cup Kahlua Coffee Liqueur
1/4 cup sugar
2 Tbsp. cornstarch
1 tsp. vanilla extract

For Bread pudding, preheat oven to 325 degrees F.  Lightly grease a 9 inch baking dish and place bread cubes in the dish.  In a large bowl, whisk together the milk, cream and liqueur.  Using another bowl, combine the sugar, brown sugar, cinnamon and cocoa powder and mix well.  Add the sugar mixture to the milk mixture and mix well.  Add the vanilla and beaten eggs until all is fully incorporated.

Pour the mixture over the bread cubes in the dish and evenly sprinkle the chocolate chips over the top.  Press the bread and chocolate chips down into the egg mixture.  Cover and refrigerate overnight. Remove cover from dish and bake pudding for 1 hour or until set.  Check pudding for doneness by inserting a knife through the middle and it should come out fairly clean.

To make the sauce, combine the cornstarch with 1 Tbsp. of water and mix.  Put all ingredients for sauce, except vanilla extract into a saucepan along with cornstarch mixture and heat until thickened.  Add vanilla extract and stir.   Pour warm sauce over  individual bread pudding servings.  Store unused sauce in refrigerator and warm up to serve again.

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