Look Again, It’s Gluten Free: Mocha Bread Pudding

I am very lucky that no one in my family has food allergies or intolerances. Even though we eat a little bit of everything, I still like to experiment with recipes because it’s nice to accommodate friends who do have dietary restrictions.

When I was asked to create a delicious gluten free recipe to share with my readers, I was very excited. I’ve been thinking about this bread pudding that I made a few years ago. The first time I made it I used white bread and I knew I wanted to improve the healthfulness of the dish. Although I couldn’t find the exact recipe I created a version that was just as great as the first one I tried….and no one would suspect it is gluten free.

I used a package of the Udi’s gluten free whole grain bread as a base for this dish. If you haven’t tried Udi’s brand of gluten free products, I highly recommend them. Not only do they make bread and buns, but also granola, pizza crust, muffins and other goodies.

As I was cutting up the bread, I was impressed with the bakery-style quality of it. Just like fresh bread it had a soft inside and nice crusty outside. I would’ve never guessed it was any different than regular wheat bread.

I also love this bread pudding because it has a lot of pantry basics- eggs, milk (can use dairy free), coffee, sugar, chocolate chips and vanilla extract. I think it makes a great addition to a brunch menu or a yummy dessert.

This is all you’ll need:

To make this delicious and easy dish:

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Gluten Free Mocha Bread Pudding

Ingredients:

10 ounces (~8 cups) gluten-free bread (such as Udi’s)
1 cup decaffeinated hot strong brewed coffee
1 1/3 cup low fat organic milk
1/4 packed brown sugar
1 teaspoon vanilla extract
a pinch of salt
1/8 teaspoon ground cinnamon
3 eggs
1 1/4 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees and coat a small baking dish (8×8 dish works well) with cooking spray.
2. In a small saucepan over medium-high heat, combine hot coffee, milk and brown sugar. Bring to a slow boil and whisk until sugar is dissolved. Remove from heat and let cool to room temperature.
3. Meanwhile, cut bread into 1/2 inch cubes. Pour cooled milk mixture into a large bowl and whisk in eggs, salt and vanilla extract. Stir in bread and let soak for 25 minutes.
4. Pour half of bread into prepared dish. Top with chocolate chips. Pour remaining bread on top. Bake for 40 to 45 minutes or until set. Let cool for 10 minutes before cutting.

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If you are new to gluten free eating or just want to learn more, the Udi’s Gluten Free Living Community is a great place to start. If you are ready to experiment or already have a delicious gluten free recipe, I encourage you to submit it to the Udi’s Look Again It’s Gluten Free Recipe Contest on Facebook.

I loved experimenting with a new product and gluten free ingredients to create this delicious recipe. Now I’m curious to know, what do you enjoy most about trying something new?

For your chance to win a $350 William Sonoma gift card to purchase a Kitchen Aid Mixer or other gluten free cooking tool of your choice, complete these two steps:

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine. Official BlogFrog Sweepstakes Rules.