Gluten-Free Chocolate Chip Bread Pudding from Bread SRSLY

gluten-free Chocolate Chip Bread Pudding

Total time: about 1 hour 50 mins

Yields: 2-3 servings

Make good use of your leftover gluten-free sourdough by transforming it into a deliciously decadent dessert recipe.

This simple gluten-free chocolate chip bread pudding recipe also makes a wonderful sweet brunch dish. Double it to serve a full table!

INGREDIENTS

1/2 Bread SRSLY Classic Sourdough Loaf, cubed

1 1/2 cup almond milk

2 eggs

3 tbsp sugar

2 tbsp butter, melted

1 tsp vanilla extract

1/4 tsp cinnamon, ground

1/4 cup dark chocolate chips

dash of salt

Vanilla Glaze

3/4 cup confectioners' sugar, sifted

2 tbsp almond milk

1 tsp vanilla extract

DIRECTIONS

In a shallow bowl, whisk together the eggs, almond milk, vanilla extract, cinnamon, and salt.

Butter a small baking dish and fill with cubed bread. Pour egg mixture over bread and let sit for 1 hour. While sitting, preheat oven to 350 degrees F.

Carefully mix in chocolate chips, sprinkle with sugar, then coat with melted butter.

Place dish into oven and cook for about 30-40 minutes, uncovered, or until custard is set and bread is golden brown.

Remove from oven, whisk together confectioners' sugar, 2 tbsp almond milk, and 1 tsp vanilla extract to form glaze. Pour vanilla glaze over bread pudding, and serve warm.