Milk Chocolate Bread Pudding with Salted Caramel Sauce

April 16, 2015 Dempster's Gluten Zero

Milk Chocolate Bread Pudding with Salted Caramel Sauce

6-8 Servings

3 Eggs
1 cup (250 ml) Whole milk (3%)
1 tsp (5 ml) Vanilla extract
½ tsp (2 ml) Cinnamon
2 tbsp (30 ml) Cocoa powder
½ cup (125 ml) Sugar
½ cup (125 ml) Brown sugar
½ cup (125 ml) Milk chocolate chips
1 Loaf Dempster’s Bakery Gluten Zero™ White Bread, cut into 1” (2.5 cm) cubes
½ cup (125 ml) Sugar
2 tbsp (30 ml) Water
1 tbsp (15 ml) Light corn syrup
⅓ 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 8×8” (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.

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