Gluten Free German Chocolate Bread Pudding


Bread Pudding Ingredients:

1 cup semisweet chocolate chips

1/2 cup brown sugar

1/4 cup butter

1 cup milk

2 eggs

1 Tablespoon vanilla extract

1 teaspoon instant espresso powder

1/4 teaspoon salt

1/2 pound of gluten free bread chopped into small cubes (sandwich, hamburger, hot dog, or baguettes)

Sauce Ingredients:

2 tablespoon butter

1/2 cup brown sugar

1/2 cup heavy cream

1 egg yolk

pinch of salt

1/4 cup chopped and toasted pecans

1/4 cup sweetened shredded toasted coconut


Bread Pudding Directions:

Preheat oven to 350* and coat a 9" spring form pan with 1 tablespoon butter. In a saucepan melt chocolate chips with the sugar and butter stirring frequently over low heat until the mixture is smooth. Whisk milk, eggs, vanilla, espresso, and salt together and pour over the bread cubes. Toss well so the bread absorbs most of the liquid and begins to lose its shape. Fold the melted chocolate into the bread mixture, then transfer to the prepared pan. Bake for 50 minutes or until the center springs back when gently pressed. Cool on a rack for 15 minutes, remove the sides of the pan, top with sauce and slice. Double the recipe for more servings.

Sauce Directions:

Melt the butter and sugar in a small saucepan over medium heat. Stir in cream, yolk, and salt; boil for 1 minute, or until thickened slightly. Remove from heat and add pecans and coconut. Cool to room temperature and pour over bread pudding.

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