Gluten Free Chocolate Strawberry Bread Pudding
This gluten free chocolate strawberry bread pudding can be a decadent breakfast (perfect for Valentine's Day) or a deliciously chocolaty dessert!
Servings: 4 servings
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
- 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.
- Whisk the eggs, coconut sugar and vanilla bean paste together until smooth in a large bowl.
- Gradually add the almond milk to the mixture and whisk until fully incorporated and smooth.
- Add the cubed bread to the mixture and mix well. Set aside for 15 minutes so bread can absorb the liquid.
- Preheat oven to 350 degrees and grease a baking dish with butter.
- 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.
- Pour the remaining bread mixture on top and repeat with the remaining strawberries, chocolate chips and coconut.
- Place in the oven and bake for about 50-60 minutes until the center is set.
Video
Nutrition
Serving: 1SERVING | Calories: 450kcal | Carbohydrates: 60g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Cholesterol: 96mg | Sodium: 275mg | Fiber: 5g | Sugar: 33g