Description

This Gluten-Free Chocolate Chip Bread Pudding with Decadent Caramel Sauce is rich, warm, and incredibly indulgent! Soft, custardy bread infused with vanilla and melty chocolate chips — finished with homemade caramel sauce for the ultimate gluten-free dessert!

Ingredients

**For the Bread Pudding**

6 cups cubed gluten-free bread (preferably day-old)

2 cups milk (or almond milk for dairy-free option)

1 cup heavy cream (or coconut cream)

3 large eggs

½ cup granulated sugar

¼ cup brown sugar

2 tsp vanilla extract

½ tsp cinnamon

½ cup semi-sweet chocolate chips

Pinch of salt

**For the Caramel Sauce**

½ cup brown sugar

4 tbsp butter

½ cup heavy cream

1 tsp vanilla extract

Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.

2. Place cubed gluten-free bread into the dish. Sprinkle chocolate chips evenly throughout.

3. In a large bowl, whisk together milk, cream, eggs, sugars, vanilla, cinnamon, and salt until smooth.

4. Pour the custard mixture evenly over the bread cubes, pressing gently to soak.

5. Let stand 10 minutes so the bread absorbs the liquid.

6. Bake uncovered for 40–45 minutes, until golden brown and set in the center.

7. While the pudding bakes, make the caramel sauce: In a saucepan over medium heat, combine brown sugar and butter. Stir until melted and bubbly, about 3 minutes.

8. Slowly whisk in cream and cook another 2–3 minutes until thickened.

9. Remove from heat and stir in vanilla and salt.

10. Drizzle warm caramel sauce over the bread pudding and serve immediately — pure dessert bliss!

Notes

Use any gluten-free bread you like — brioche-style or sandwich bread works great.

Add chopped nuts, coconut flakes, or a splash of rum for variation.

Leftovers reheat beautifully in the microwave or air fryer.

For dairy-free: use almond milk, coconut cream, and dairy-free chocolate chips.