This gluten-free chocolate bread pudding is rich, soft in the center, and slightly crisp on top. It is an easy way to turn leftover gluten-free bread into a warm chocolate dessert that tastes incredible and takes less than an hour to make. You can adjust the sweetness, prep it ahead, and serve it warm with ice cream for a simple crowd-pleaser.
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This recipe is a great way to use up leftover gluten free bread. We store the ends of the loaves, slices with holes, and any broken slices in a large bag in the freezer. When I have enough saved up, I like to make bread pudding with the cubes.
Originally, I was going to make my classic Gluten-Free Bread Pudding recipe, but I had been craving chocolate all day, so I decided to create a new chocolaty version. If you love chocolate, this recipe. This recipe was tested twice. I wanted to make sure the flavor and texture were perfect.
The coconut milk worked really well and was my favorite. It should break up as you whisk it. You can also use regular or dairy-free milk without any texture change. If you prefer a richer dark chocolate flavor, you can add less sugar and use bittersweet chocolate chips.
I also have a great Gluten Free Banana Bread Pudding recipe that tastes just like bread pudding, with half the work.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Bread – You can use any gluten free bread in this recipe. I tested this recipe with scraps from Canyon Bakehouse Whole Grain and Trader Joe’s Whole Grain breads.
- Sugar – I used regular sugar, but you can also use brown sugar if you prefer.
- Cocoa Powder – I tested both Anthony’s Dutch Process Cocoa Powder and Ghirardelli Cocoa Powder in this recipe.
- Espresso Powder – I use Anthony’s Espresso Powder because it enhances the chocolate flavor. If you do not want the caffeine, you can omit it.
- Coconut Milk – I tested with canned coconut milk. You can also use regular milk or plant-based milk.
- Eggs – Use large eggs.
- Vanilla Extract – I recommend pure vanilla extract for this recipe.
How to Control the Sweetness:
- Add hot fudge on top instead of increasing sugar in the base.
- Use dark Dutch process cocoa powder for a deeper flavor.
- Reduce sugar by 2–3 tablespoons for a less sweet version.
How to Make Chocolate Bread Pudding (Step-By-Step)
Step 1: Slice the bread into cubes and put them into a large mixing bowl.
Step 2: Combine the coconut milk, eggs, sugar, cocoa powder, and vanilla. Whisk to combine. The mixture will be a little thick due to the thickness of the coconut milk.
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Step 3: Pour the chocolate sauce over the bread cubes and add the chocolate chips. Mix with a large spoon until all of the bread cubes are coated.
Step 4: Let the mixture sit for 20 minutes. This allows time for the chocolate sauce to absorb into the bread cubes. Preheat the oven to 350ºF while the mixture rests.
👀 Sandi Says: If you are making this recipe ahead, place the soaking cubes in a large airtight container and refrigerate overnight.
Step 5: Pour the bread cube and chocolate mixture into a greased 10-inch cast-iron skillet. Bake for 30 minutes until the top feels firm.
Serve this gluten free skillet dessert warm with a scoop of ice cream. I love vanilla, but any flavor will work with the chocolate pudding. This No-Churn Earl Grey Ice Cream is also delicious.
Store any leftovers in an airtight container in the refrigerator. It will keep fresh for up to 4 days. You can also freeze the extras in a freezer-safe container or a zipper bag.
More Gluten Free Dessert Recipes:
If you love chocolate, I have a lot of great gluten free chocolate dessert recipes on the blog. Here are some of my favorites:
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Gluten-Free Chocolate Bread Pudding (Easy Skillet Dessert)
Ingredients
- 6 cups bread cubes * see notes
- ¾ cup sugar
- ⅔ cup cocoa powder
- 2 tablespoons espresso powder optional
- ¼ teaspoon salt
- 13.5 ounces coconut milk * see notes
- 4 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup chocolate chips
Instructions
- Slice 6 cups bread cubes into cubes and put them into a large mixing bowl.
- Combine the 13.5 ounces coconut milk, 4 large eggs, 3/4 cup sugar, 2/3 cup cocoa powder, 2 tablespoons espresso powder, 1/4 teaspoon salt, and 2 teaspoons pure vanilla extract. Whisk to combine. The mixture will be a little thick due to the thickness of the coconut milk.
- Pour the chocolate sauce over the bread cubes and add the chocolate chips. Mix with a large spoon until all of the bread cubes are coated.
- Let the mixture sit for 20 minutes. This allows time for the chocolate sauce to absorb into the bread cubes. Preheat the oven to 350ºF while the mixture rests.
- Pour the bread cube and chocolate mixture into a greased 10-inch cast-iron skillet. Bake for 30 minutes until the top feels firm.
- Serve this gluten free skillet dessert warm with a scoop of ice cream. I love vanilla, but any flavor will work with the chocolate pudding.
Notes
- I tested this recipe using a combination of Canyon Bakehouse Whole Grain Bread and Trader Joe’s Whole Grain Bread. Any brand of gluten free bread will work in this recipe.
- I prefer canned coconut milk, but regular milk or dairy-free milk also works.
- If you want this gluten free chocolate bread pudding to be less sweet, reduce the sugar by 2-3 tablespoons.
- Store leftovers in an airtight container in your refrigerator. It will keep fresh for up to 4 days.
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SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
