Make rich gluten-free chocolate bread pudding with creamy vanilla custard, melted chocolate, and a bright passion fruit vanilla sauce.
Rich, creamy, and filled with pockets of melted chocolate, this Rich Gluten-Free Chocolate Bread Pudding with Passion Fruit Sauce transforms simple ingredients into an indulgent dessert. Cubes of gluten-free challah soak in a silky vanilla custard before baking beneath a delicate layer of caramelized brown sugar.
The warm chocolate bread pudding is finished with a bright passion fruit and vanilla sauce. Its sweet, tangy tropical flavor balances the richness of the chocolate and custard beautifully. The combination feels elegant enough for a holiday or dinner party while remaining comforting enough for a relaxed family dessert.
Slightly stale gluten-free bread works especially well because it absorbs the custard without losing its structure. Allowing the bread to soak before baking helps create a soft, custard-like center and a golden surface. Serve the pudding warm with plenty of passion fruit sauce, or add whipped cream, vanilla ice cream, or fresh berries for an extra-special presentation.
Directions
Step 1: Prepare the Oven and Baking Dish
Preheat the oven to 375°F. Lightly coat a 9 x 13-inch baking dish with nonstick cooking spray. Set the prepared dish aside while you make the custard.
Step 2: Make the Vanilla Custard
In a large mixing bowl, whisk together the heavy cream, whole milk, eggs, granulated sugar, vanilla extract, and salt.
Continue whisking until the eggs are completely incorporated, the sugar begins to dissolve, and the custard looks smooth and uniform. Mixing the custard thoroughly helps it soak evenly into the bread.
Step 3: Soak the Gluten-Free Bread
Add the cubed gluten-free challah or gluten-free egg bread to the custard. Gently stir until every piece is coated with the liquid.
Allow the bread to soak for approximately 10 minutes. Press the cubes gently into the custard occasionally so they can absorb as much liquid as possible without breaking apart.
Step 4: Add the Chocolate
Fold the semisweet chocolate chips into the soaked bread mixture, distributing them as evenly as possible. The chocolate chips will soften and melt during baking, creating rich pockets of chocolate throughout the pudding.
Step 5: Assemble the Bread Pudding
Transfer the bread and custard mixture to the prepared baking dish. Spread it into an even layer with a spatula, making sure the chocolate chips and bread cubes are distributed across the dish.
Sprinkle the packed brown sugar evenly over the top. As the pudding bakes, the brown sugar will melt and help create a lightly caramelized surface.
Step 6: Bake the Bread Pudding
Place the baking dish on a baking sheet to make it easier to move safely in and out of the oven. Transfer it to the center oven rack.
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 top should be lightly crisp while the interior remains creamy and custard-like.
Remove the bread pudding from the oven and let it cool for 20 to 30 minutes before serving.
Step 7: Make the Passion Fruit Vanilla Sauce
While the bread pudding cools, combine the passion fruit juice, vanilla bean seeds, vanilla bean 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 sugar has dissolved and the sauce has reduced slightly.
Remove the saucepan from the heat. Discard the vanilla bean pod and allow the sauce to cool slightly. The finished sauce should remain pourable and have a fragrant passion fruit and vanilla aroma.
Step 8: Serve
Spoon the warm gluten-free chocolate bread pudding into individual serving bowls or dessert plates. Drizzle each portion generously with the passion fruit vanilla sauce.
Serve while warm, with additional sauce at the table if desired.
Notes
Day-old gluten-free challah or gluten-free egg bread produces the best texture.
Slightly stale bread absorbs the custard more effectively while retaining enough structure to keep the pudding from becoming overly soft.
Check the labels on the gluten-free bread, chocolate chips, vanilla extract, nonstick cooking spray, and other packaged ingredients to confirm that they meet your gluten-free needs. Prevent cross-contact by using clean utensils, cookware, and preparation surfaces.
Do not shorten the soaking time. Giving the gluten-free bread approximately 10 minutes to absorb the custard helps produce a moist, creamy interior.
Dark chocolate chips may be substituted for the semisweet chocolate chips if you prefer a deeper and slightly less sweet chocolate flavor.
Fresh passion fruit pulp can be added to the finished sauce for more pronounced tropical flavor and texture.
The bread pudding can be assembled several hours before baking. Cover the baking dish and refrigerate it until you are ready to bake. Allow a refrigerated glass baking dish to lose some of its chill before placing it in a hot oven.
Store leftover bread pudding and sauce in separate covered containers in the refrigerator for up to 3 days.
Reheat individual portions in the microwave, or cover a larger portion and warm it in a 300°F oven until heated through. Add the passion fruit sauce after reheating.
For an extra-special dessert, serve the warm bread pudding with lightly sweetened whipped cream, vanilla ice cream, or fresh berries.
