Gluten Free Mocha Bread Pudding

While visiting good friends out of state, my closest friend made these delicious mocha gluten free bread puddings. Knowing that I am gluten-free, she asked me to bring my own bread. (I’m allergic to tapioca therefore it’s difficult to buy bread for me.) I brought some homemade oat bread, but Udi’s or any absorbable gluten free bread will work well. I changed the direction to make it a bit easier. They were delicious, full of chocolate and coffee flavor. While Kahula is gluten free, you may make them non-alcoholic. Enjoy! They were fabulous!


Gluten Free Mocha Bread Pudding

Yield: Makes 13 - 14 bread puddings.

Gluten Free Mocha Bread Pudding

A delicious chocolate bread pudding with coffee tones, creating a mocha flavor. Substitute the coffee liqueur for espresso for corn-free and alcohol-free.


  • 13 slices gluten-free oat bread (or your favorite absorbable GF bread), torn into 1/2-inch pieces
  • 3 cups milk
  • 1/4 cup heavy cream
  • 1/2 cup Kahlua (or other gluten free coffee-flavored liqueur)
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1/4 cup gluten-free cocoa powder (Hershey's or Rodelle Dutch Processed)
  • 1 Tablespoon pure vanilla extract
  • 2 teaspoons pure almond extract
  • 1 1/2 teaspoons cinnamon
  • 6 large eggs, lightly beaten
  • 8 ounces gluten-free dark chocolate chips (Nestle's)


  1. Preheat the oven to 325°F.
  2. Oil 12 - 14 six-ounce ramekins and set them aside.
  3. Divide the bread pieces between the ramekins.
  4. In a large bowl, whisk add the milk, cream, and liqueur together.
  5. In a separate bowl, whisk the sugars, cocoa powder together, and cinnamon together, breaking up any lumps. Add the sugar/cocoa mixture to the milk mixture and whisk until thoroughly combined.
  6. Whisk the vanilla with the eggs, add it to the milk mixture, and whisk together. Distribute the chocolate chips over the bread pieces. Pour the milk/egg mixture over the bread pieces and divide it evenly between the ramekins. Allow it to rest for 15 minutes, stir gently, and refrigerate until ready to bake, up to 1 day. You may add additional chocolate chips on the top, if desired.
  7. Bake the pudding for 20 to 25 minutes or until set and a knife inserted into the center of one bread pudding turns out clean.
  8. Remove the ramekins from the oven and turn them upside down on a baking sheet and allow to cool for 15 minutes. Turn them right side up and distribute them on individual saucers and serve warm. Alternatively, you may refrigerate them and serve cold.


Warning: Those with grain alcohol sensitivities should use espresso and the like.

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