Gluten Free Milk Chocolate Bread Pudding with Salted Caramel Sauce

Gluten Free Milk Chocolate Bread Pudding with Salted Caramel Sauce
  • Prep Time: 45
  • Total Time: 75
  • Servings: 6-8

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About this Recipe

This Savoury treat is a perfect balance between salty and sweet, and is a delicious conclusion on any dining experience.


1 cup (250 mL) Whole milk (3%)
1 tsp (5 mL) Vanilla extract
.5 tsp (2 mL) Cinnamon
2 tbsp (30 mL) Cocoa powder
.5 cup (125 mL) Sugar
.5 cup (125 mL) Brown sugar
.5 cup (125 mL) Milk chocolate chips
3 Eggs
1 Loaf Dempster’s® Gluten Zero™ White Bread, cut into 1” (2.5 cm) cubes
.5 cup (125 mL) Sugar
2 tbsp (30 mL) Water
1 tbsp (15 mL) Light corn syrup
.33 cup (80 mL) Whipping cream (35%)
2 tbsp (30 mL) Butter
2 tsp (10 mL) Flaked sea salt
Whipped cream for topping.


WHISK together eggs, milk and vanilla in a large mixing bowl. Add cinnamon, cocoa, sugar, brown sugar and chocolate chips. Stir to combine. Gently fold in bread cubes. Allow mixture to sit for 10-15 minutes.

PREHEAT oven to 350°F (180°C).

GREASE an 8x8” (2 L) baking dish or 6 – 5” (12 cm) ramekins. Spoon chocolate mixture into pan or dishes. Bake in preheated oven for 35-40 minutes or until set and the top is crusty. If using individual ramekins, place in a baking pan filled with water to halfway up the sides of the dishes. This will prevent them from drying out during baking.


COMBINE sugar, water and corn syrup in a medium saucepan. Bring to a boil over high heat. Using a wet pastry brush, carefully wash any sugar residue from the inside of the saucepan to prevent burning. Boil for 5-7 minutes or until the caramel reaches a golden amber colour. Remove from heat and slowly whisk in cream, butter and salt. Set aside to cool to room temperature.

SERVE pudding drizzled with caramel sauce and whipped cream.


Caramel sauce can be made up to a week ahead and stored in the refrigerator. Warm slightly before using.

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