Wednesday, 23 March 2016

Chocolate Bread Pudding (gluten free) (made with leftover Choc Cross Buns)


I have no idea where I procured this recipe from, but I have wanted to make and share it with you for a long time.....

Although I know for certain that the gluten free Choc Cross Bun recipe is my own, I also know that the chocolate mixture that makes it a pudding is not..... I have had it in my recipe bank for about 20 years, having snaffled it from my sister after she fed some, made (long before my gluten free days) with chocolate chip brioche. The recipe was not, as far as I know, hers either and whilst I have vague recollections that it may have come from Nigella, Delia or some equally celebrity foodie magician, I cannot find a copy of the recipe on the internet, so I am sad to say I cannot give due credit for it's wizardry.


Either way, it is good..... really good..... If you want something truly decadent and chocolatey and you are having a day when calorie-counting is really not on your agenda, then this is a pudding you really should try!

I made it for the first time last year gluten free, but it was at a time when I was yet to perfect a recipe for hot cross buns of the chocolate variety, and sadly my early attempts at the buns were not great. I would historically have used this recipe to salvage any left-over or slightly stale buns or brioche, but my early attempts at choc-chip bread buns were so disastrous that even they could not be brought back to life by this usually trusty method.


With the recent triumphant development of my latest GF Choc-Cross Bun recipe however, that has changed....... the crumb and texture I have achieved works a treat in soaking up the chocolate cream and makes for a fantastic gluten free version of this much-missed recipe. I am so pleased to have been able to share it with my daughter too...... She loved it as much as I did the first time I tried it all those years ago....

Beware however when serving..... a little of this pud goes a long way..... it is very rich. The texture is firm and slightly spongy, yet moist with velvety creaminess. There is an added treat in the form of a little tipple coming through (I used hazelnut liqueur, although you can use whatever you choose), but the liqueur is not essential. This is not a dessert for the faint-hearted. Serve with a little cold extra thick cream and savour each and every chocolate-bursting mouthful.....


If you have no reason to avoid gluten, then just use left over chocolate-chip brioche buns or a few slices from a brioche loaf.

With Easter upon us, this is an excellent way to use up both left-over buns and excess chocolate!

Cook Once Eat Twice with Searching for Spice. This amazing dessert was made with left over Hot Cross Buns and also lasted for several meals worth of puds!








Simply Eggcellent with the lovely Dom, who is celebrating eggs in all their glory this month over at Belleau Kitchen.









The No Waste Food Challenge with Elizabeth's Kitchen Diary.







Bake of the Week with Casa Costello.





Recipe of the Week with A Mummy Too.








Cook Blog Share, this week with Snap Happy Bakes.








Inheritance Recipes with Coffee & Vanilla and Pebble Soup.


Chocolate Bread Pudding (makes one 8 x 5 inch / 20 x 13 cm pudding) OR double the ingredients for a larger batch

Ingredients

4 to 5 gluten free Choc X Buns (or substitute for GF chocolate chip brioche) - best if a little stale
2 large eggs
105g light soft brown sugar
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
110g plain chocolate - melted
30 ml hazelnut liqueur (optional)
250 ml double cream
50g milk or dark chocolate chips

Method

  1. Lightly butter a heat proof glass or ceramic roasting dish.
  2. Pre-heat the oven to 180 C/350 F/Gas 4.
  3. Cut the buns/brioche into cubes 1 to 1½ inches (2½ to 4 cm) square.
  4. To melt the chocolate, cut into small pieces and place in a heat-proof glass bowl. Either melt in the microwave on medium setting, 30 second bursts stirring between each or on the hob, over a pan of gently simmering water.
  5. In a large bowl, whisk together the eggs, sugar, cinnamon, vanilla, melted chocolate and liqueur until smooth and well-blended.
  6. Add the cream and beat again.
  7. Add to the mixture the cubed buns and stir to thoroughly coat. Leave for 30 minutes to allow the buns to soak up the chocolate cream, folding the mixture from time to time.
  8. Spoon half of the mixture into your prepared baking dish and sprinkle with chocolate chips.
  9. Spoon the remaining mixture over the top.
  10. Bake in the oven for about 55 minutes, until the pudding has set in the centre (has no wobble).
  11. Allow to cool for 5 to 10 minutes before serving. Can be served hot, warm or cold. Best served with extra thick cream.
 Gluten Free Alchemist © 2013-16 unless otherwise indicated

27 comments:

  1. Oh, that is just perfect recipe for this time of the year. I always wanted to try making bread pudding but never really succeeded. Thank you for sharing it with the Inheritance Recipes.

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    1. Thanks Margot You're welcome. It's a great recipe x

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  2. That is going to be my next bake. Looks so goood, thank you for sharing with the Inheritance Recipes

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    1. Ha Ha! You're welcome. I hope you enjoy it as much as we did! x

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  3. Sounds delicious but unfortunately I didn't have much luck with the hot cross buns. I think it might be the yeast, just never have any luck with it except the fine instant type. However I did use your brown loaf as a starter and adapted it into a hot cross loaf. Nice texture and taste, just a bit more fruit and spice needed another time.

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    1. Oh no DC..... That's a shame. I have made the buns several times now without a problem. In the past I have had some difficulty with yeast too.... I now tend to use Allinson's Easy Bake Yeast (the one in the green tin), although this too has had a few fails when (I think) I have got the liquid temperature wrong. I have started to use a digital kitchen thermometer to make sure the liquid that I add is a specific temperature and when I leave a dough to rise, I place it in a very very low oven with a bowl of steaming water. This seems to have really helped and I haven't had an issue since.
      So good to hear that you were able to adapt the brown loaf recipe to make the hot cross loaf though.... sounds lovely! x

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  4. that looks so light and almost like a soufflé. How amazing! I love it and am adding it to my Easter baking ritual. Thanks so much for linking to Simply Eggcellent with such a beast of a beauty!

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    1. Thanks Dom. The eggs in the mix do make the chocolate batter quite soufflé-like, and when it soaks into the buns, then become lovely and spongy. It's lush! x

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  5. wow it looks rich but really good - I love bread and butter pudding but rarely make it - this is just the sort of one I want to make

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    1. Thanks Johanna. That just about sums it up..... rich but REALLY good! I am tempted to try making it with lighter coconut cream next time just to see what happens!

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  6. Oh good lord...you are killing me with your delicious chocolate, sugar recipes!!! I can't read the details but the photos are making me drool! ;) Have a super dooper Easter full of sweet inspiration!

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    1. Sorry Vicki! It must be so difficult for you. I hope you had a fantastic Easter and managed to survive avoidance of the sweet stuff!

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  7. I've just commented on your hot cross buns, wishing I could tuck into one and here you are stuffing them all into a pudding. I'm feeling in 'it's not fair' type of mood - not only do I want one of your buns, but now I want some of that pudding too ;)

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    1. Awwww thanks Choclette.... There's only one solution for a 'not fair' type of mood and that is to jump in and make both the buns and the pud!

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  8. Looks lovely - I have deliberately purchases too many hot cross buns so I have leftovers for a bread and butter pudding!

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    1. Thanks CC. That's a very wise thing to do...... extra buns can always be used creatively!

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  9. Wow this looks so rich but I'd definitely give it a go with a huge chunk of vanilla ice cream! I have not eaten one hot cross bun so far this Easter but am shortly to rectify that! Thanks for taking part in #BakeoftheWeek :-)

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    1. Oooooh... yes! It would be perfect with a chunk of vanilla ice cream! I will definitely try that next time I make it xx

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  10. The perfect Easter pud :-) Thanks for linking to #CookBlogShare

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  11. This sounds amazing and it is gluten free :) Thank you for entering it to the Inheritance Recipes!

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    1. Thanks Margot. You're welcome! Always good to share, especially when the recipe is a gem!

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  12. The perfect Easter pud :-) Thanks for linking to #CookBlogShare

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  13. Looks really chocolatey and tasty! Thanks for joining in with #BAKEoftheWEEK !

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  14. That sounds absolutely amazing! Look at that gorgeous brownie-like crust on the top too - mouthwatering! Thank you for sharing with the No Waste Food Challenge :)

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    1. Thanks Elizabeth. Yep..... amazing just about sums it up! x

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