Our gluten-free Double Chocolate Black Cocoa Bread Pudding is a rich, intense chocolate experience—the perfect indulgence for chocoholics, dark chocolate devotees, and cocoa connoisseurs alike. Deliciously decadent, this gluten-free treat is a true celebration of chocolate and the sweetest gift you can bake for your favourite chocolate lover (which might be you!).
Black Cocoa: Our Secret Ingredient
This chocolatey charmer has a secret: black cocoa powder. What makes black cocoa powder special? Natural cocoa powder comes directly from roasted cocoa beans and can have a bitter and acidic taste. Black cocoa powder is Dutch processed.
In general, Dutch processed cocoa uses an alkaline potassium solution to neutralize cocoa powder’s acidity for a smoother, less bitter taste. But if regular Dutch process cocoa is like a game of jump rope, black cocoa powder is the cocoa-equivalent of double Dutch! Doubling down on the Dutch process creates an intensely black ingredient that’s super smooth and has no acidity.
Using black cocoa powder in this double chocolate dish gives this bread pudding a deeper, darker, and richer flavour profile. And a colour that lives up to the secret ingredient’s name! Don’t be alarmed by the colour of the dish when it comes out of the oven! You didn’t lose your baker’s touch overnight—it’s not burnt! Our gluten-free Double Chocolate Black Cocoa Bread Pudding is deep, deep black on purpose. Its blackened appearance is simply a reflection of its dark and rich ingredients.
(You won’t be able to tell if our Double Chocolate Black Cocoa Bread Pudding is done by the colour! Unlike lighter bread puddings, it’s black before you put it in the oven, so there’s no tell-tale golden brown to guide you! Instead, stick a knife or skewer in the middle at the 40-minute mark. If it comes out clean, your bread pudding is done. If not, put it back in the oven for another 5 – 10 minutes and check again.)
- Pre-heat your oven to 325℉. Lightly grease a 9-inch square casserole or baking dish (or baking dish of similar capacity) with non-dairy buttery spread or brush with olive oil and set aside.
- In a small bowl, prepare your flax/chia eggs. Mix ground flaxseed or chia with water and set aside.
- In a large bowl, mix the bread cubes with 1 cup of chocolate morsels.
- In a small pot over medium-low heat, melt ½ cup of the chocolate morsels with 1 cup of cane sugar, ¾ cup of black cocoa, and 1 ½ cups of oat milk. Cook until chocolate is melted and mixture is smooth and slightly thickened.
- Remove from heat and add another 1 ½ cups of milk, prepared flax/chia egg, salt and vanilla. Mix well until mixture is smooth and ingredients are incorporated.
- Pour the batter over the bread and stir gently until batter is fully absorbed. Pour into a baking dish and bake 40 – 50 mins until set.
- Remove from oven and top with frozen cherries. The frozen fruit will come to temperature by the time this dessert is plated and adds a nice bit of texture!
- Drizzle extra melted chocolate over the top, and dust with powdered sugar right before serving.
- For a lighter bread pudding, use 10 slices of bread. For a denser, chocolatier dessert, use 8 slices. We chose Little Northern Bakehouse Sprouted 7 Grain bread to give the dessert a delicious texture. Feel free to substitute for a smoother gluten-free loaf or your favourite Little Northern Bakehouse bread.
- To appeal to the extreme chocoholic in your life, make this dish even richer by using 50/50 non-dairy milk and non-dairy creamer.
- Don’t have ground flax or ground chia, but have the whole seeds? No problem! Soak the seeds in water, then blend until smooth before adding them to your batter.
- If your bread pudding batter fills your baking dish to the rim, place the dish on a cookie sheet before baking to spare the bottom of your oven any spillage.
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