Rich, decadent, and bursting with tropical flavor, this Gluten-Free Chocolate Bread Pudding with Passion Fruit Vanilla Sauce is the ultimate dessert for chocolate lovers. Tender cubes of gluten-free challah are soaked in a luxurious vanilla custard, baked until golden and creamy, and finished with a vibrant passion fruit vanilla sauce that adds the perfect balance of sweetness and tang. The contrast between the rich chocolate custard and the bright tropical sauce creates a memorable dessert that is elegant enough for special occasions yet simple enough to make for a weekend treat.
This comforting bread pudding is an excellent make-ahead dessert for holidays, dinner parties, family gatherings, and celebrations. Each spoonful delivers layers of flavor and texture, from the soft custard-soaked bread and melted chocolate chips to the silky passion fruit sauce drizzled over the top. If you are looking for a unique gluten-free dessert recipe that is both impressive and easy to prepare, this chocolate bread pudding is sure to become a favorite.
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Servings
10 to 12 servings
For the Chocolate Bread Pudding
2½ cups heavy cream
1½ cups whole milk
6 large eggs
1 cup granulated sugar
4 teaspoons vanilla extract
¾ teaspoon salt
1 pound gluten-free challah or egg bread, cut into 1-inch cubes
½ cup semi-sweet chocolate chips
2 tablespoons packed brown sugar
For the Passion Fruit Vanilla Sauce
1 cup passion fruit juice
1 vanilla bean, split lengthwise and seeds scraped
2 tablespoons granulated sugar
Prepare the Baking Dish
Preheat the oven to 375°F.
Lightly coat a 9 x 13-inch baking dish with nonstick cooking spray. Set aside while preparing the bread pudding mixture.
Make the Vanilla Custard
In a large mixing bowl, whisk together the heavy cream, whole milk, eggs, granulated sugar, vanilla extract, and salt until completely smooth.
Continue whisking until the sugar has dissolved and the custard mixture appears silky and uniform. This rich custard is what gives the bread pudding its creamy texture and indulgent flavor.
Soak the Bread
Add the cubed gluten-free challah to the custard mixture.
Gently stir until every piece of bread is coated. Allow the bread to soak for about 10 minutes, pressing the cubes into the liquid occasionally so they absorb as much custard as possible.
Properly soaked bread creates a pudding that is moist and tender while still holding its shape after baking.
Add the Chocolate
Fold the semi-sweet chocolate chips into the soaked bread mixture.
The chocolate chips will melt as the bread pudding bakes, creating rich pockets of chocolate throughout the dessert.
Assemble the Bread Pudding
Transfer the bread and custard mixture to the prepared baking dish.
Spread the mixture evenly with a spatula and sprinkle the brown sugar across the top.
The brown sugar will caramelize during baking, creating a lightly crisp and golden surface.
Bake
Place the baking dish on a baking sheet and transfer it to the center rack of the oven.
Bake for 55 to 65 minutes, or until the bread pudding is puffed, golden brown, and set in the center. A knife inserted near the middle should come out mostly clean.
The finished bread pudding should have a lightly crisp top and a creamy, custard-like interior.
Remove from the oven and allow the bread pudding to cool for 20 to 30 minutes before serving.
Make the Passion Fruit Vanilla Sauce
While the bread pudding cools, combine the passion fruit juice, vanilla bean seeds, vanilla pod, and granulated sugar in a small saucepan.
Place the saucepan over medium heat and bring the mixture to a gentle simmer.
Cook for 10 to 15 minutes, stirring occasionally, until the sauce reduces slightly and develops a silky consistency.
Remove the vanilla pod and allow the sauce to cool slightly. The sauce should be pourable and fragrant with tropical passion fruit and vanilla.
Serve
Spoon warm portions of the chocolate bread pudding into serving bowls.
Drizzle generously with the passion fruit vanilla sauce.
Serve immediately while warm for the ultimate dessert experience.
Using day-old gluten-free challah produces the best texture because slightly stale bread absorbs the custard more effectively.
Dark chocolate chips may be substituted for semi-sweet chocolate chips for a deeper chocolate flavor.
Fresh passion fruit pulp can be added to the sauce for extra tropical flavor and texture.
The bread pudding can be assembled several hours ahead of time and refrigerated before baking.
Store leftovers covered in the refrigerator for up to 3 days.
Reheat individual portions in the microwave or warm larger portions in a 300°F oven until heated through.
Serve with whipped cream, vanilla ice cream, or fresh berries for an extra-special presentation.
