Gluten Free Chocolate Strawberry Bread Pudding + video!

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.

This gluten free chocolate strawberry bread pudding can be a decadent breakfast (perfect for Valentine's Day!) or a deliciously chocolaty dessert, your pick!

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.

This chocolate strawberry bread pudding can be a decadent breakfast (perfect for Valentine's Day!) or a deliciously chocolaty dessert. And it's gluten free!

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.

This Chocolate Strawberry Bread Pudding is gluten free and makes the perfect Valentine's Day dessert!

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!

Check out this fudgy paleo skillet brownie or these coconut almond butter truffles for more gluten free Valentine’s Day dessert ideas!

Serves 4     adjust servings

Gluten Free Chocolate Strawberry Bread Pudding

Cook Time 1 hr 2017-06-29T01:00:00+00:00Prep Time
Preparation 25 min 2017-06-29T00:25:00+00:00Cook Time
Total Time 1 hr 25 mins 2017-06-29T01:25:00+00:00 Total Time

This gluten free chocolate strawberry bread pudding can be a decadent breakfast (perfect for Valentine's Day!) or a deliciously chocolaty dessert, your pick!

Ingredients

  • 6 slices Udi's white sandwich bread, cubed
  • 3/4 cup dark chocolate chips, divided
  • 1 teaspoon coconut oil
  • 1/2 teaspoon ground coffee/espresso powder
  • 2 eggs
  • 1/4 cup coconut sugar
  • 2 teaspoons vanilla bean paste
  • 1 cup unsweetened almond milk
  • 1 cup diced strawberries
  • 1/4 cup unsweetened shredded coconut (*optional)

Instructions

  1. Melt 1/2 cup of the chocolate chips, coconut oil and coffee together in a small bowl and stir until smooth. Set aside to cool to room temperature.
  2. Whisk the eggs, coconut sugar and vanilla bean paste together until smooth in a large bowl.
  3. Gradually add the almond milk to the mixture and whisk until fully incorporated and smooth.
  4. Add the cubed bread to the mixture and mix well. Set aside for 15 minutes so bread can absorb the liquid.
  5. Preheat oven to 350 degrees and grease a baking dish with butter.
  6. Pour half the bread mixture into the baking dish. Spoon half the strawberries on top and half the remaining 1/4 cup chocolate chips. If using, sprinkle a little coconut on top as well.
  7. Pour the remaining bread mixture on top and repeat with the remaining strawberries, chocolate chips and coconut.
  8. Place in the oven and bake for about 50-60 minutes until the center is set.

Learn more about living gluten free! Visit http://udisglutenfree.com/community

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

18 Comments

  1. Catherine

    Dear Gina, I love bread pudding but I have never tried a chocolate bread pudding…yours looks beautiful with the bits of strawberries…perfect for Valentine’s Day! And I loved the video! xo, Catherine

    Reply
  2. Danae @ Recipe Runner

    I never thought about it until now, but honestly I really don’t see what the difference is between bread pudding and baked French toast. Someone probably just wanted to be different (AKA difficult) and come up with a new name. Whatever you call it this bread pudding looks so good with all that chocolate, strawberries and coconut! You nailed that video too!

    Reply
    1. Running to the Kitchen Post author

      You can have some leftovers tomorrow! Warmed up with whipped cream and nut butter…yummmmm.

      Reply
  3. Margaret Ann @ MAK and Her Cheese

    Finally–someone who understands my foodie struggles! I know it sounds illogical, but I’ve always been hesitant to make “bread pudding” because I already love baked French toast so much, and they are so similar. But this looks so incredible I can’t resist. Bringing up the decadence level with the melted chocolate should definitely help my brain process this as a dessert (so maybe I won’t eat the whole pan), haha! Thanks for the inspiration!

    Reply

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