This gluten free chocolate strawberry bread pudding can be a decadent breakfast (perfect for Valentine’s Day!) or a deliciously chocolaty dessert, your pick!
Want to know something I never thought about prior to this recipe? The difference between bread pudding and baked French toast.
What say you, dear internet friends, is the difference? Because I spent a solid 30 minutes thinking about it before naming this recipe.
Some might say since the bread is cubed instead of kept in sliced form it’s definitely bread pudding and not French toast. However, do a quick google search of “baked French toast” and you’ll find plenty of recipes with cubed bread. Others will say the ingredient list lends itself more to a dessert (bread pudding) than a breakfast with the amount of chocolate going on but then how many cream cheese and marscapone stuffed French toast recipes are there out there? A ton. And those things are just as decadent as chocolate in my opinion.
Ultimately, I went with bread pudding. Obviously. But, I’m still not satisfied with the decision and it’s bothering me I’ve spent this much brain space on something so stupid.
So call this whatever you want but here’s the deal, it’s ridiculously, outrageously, insanely DELICIOUS.
Check out this video I made on how to put this gluten free chocolate strawberry bread pudding together on YouTube. It was fun creating and hopefully encourages you to make it at home when you see how easy it is!
Gooey chocolate chips, bright fresh (surprisingly sweet considering it’s February) strawberries and nutty toasted coconut get layered together with coffee chocolate soaked bread and baked into a moist gluten free pudding. It’s almost like a brownie collided with bread pudding in texture and taste and with Valentine’s Day right around the corner, I vote you can choose to eat it either as dessert OR breakfast.
Obsessed is putting it mildly when it comes to how I feel about Udi’s breads lately. The millet chia one and I are full out in love and it’s not only because the macros rock my world (hello, 12 carbs per slice) but the heartiness and texture are spot on for gluten free bread. I used the white sandwich bread in this recipe mostly because I was being greedy and not wanting to part with my beloved millet chia but having tasted ALL of the varieties, any will do!
One spoonful in and you won’t care if it’s bread pudding or French toast, you’ll just want MORE!
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This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.