|Gluten Free Chocolate Kahlua Bread Pudding|
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?
GLUTEN FREE CHOCOLATE KAHLUA BREAD PUDDING
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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