Grain Free Bread Pudding recipe has been stirring around in my mind for a long time. Since I went gluten-free, I have really missed bread pudding. Not that I had it all that often before then, but when I did, oh my it was SO good. I used to order it at a restaurant we would go to for dinner, and I rarely order dessert when we go out, but this was my main reason for going to this restaurant, a little dish of melt in your mouth sweetness. I finally got around to making a gluten-free bread pudding and its not only gluten-free it’s grain free too. I love almond flour and how it makes baked goods so delicious.
I was having a Christmas party so it gave me a good excuse to make not just one flavor of bread pudding but two. First and foremost, chocolate, actually double chocolate, because I can’t stand by and not have chocolate represented loud and clear.
At my husbands request, good old-fashioned vanilla, because as long as I’ve been married to him, coming up on 30 years, he is a vanilla type of guy tried and true.
Either one can be baked in a variety of containers, I chose to bake the double chocolate in muffin tins and the vanilla in cute little glass jars. Although I slightly over cooked the vanilla, it still was amazing. The chocolate bread pudding is layered, with a small portion of chocolate bread batter on the bottom, then a thin layer of mini chocolate chips, and another layer of chocolate batter on the top. Can you say decadent? The vanilla is layered with a thin layer of raisins.
I then made a vegan salted caramel sauce and we topped both flavors of bread puddings with it. A very rich dessert, and that is why I encourage you to serve it in small portions, a little goes a long way.
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours