Celebrate Celiac Awareness Month!

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From Michaela: "May is National Celiac Awareness Month! This dish makes me happy because it combines my past and present. I learned the original version while in school at the French Culinary Institute. It was full of dairy and gluten, two foods that I now avoid for various health reasons. But the recipe is tremendous and I didn't want to give it up. So I adapted it to fit my new lifestyle. The new version is as sinfully rich as the old and a joy to share with my wife and friends who avoid gluten as well."


Gluten Free Chocolate Bread Pudding

400ml (13.5 ounce) can of coconut milk

1/2 vanilla bean split and scraped

100 g (½ cup) sugar

1/4 t salt

5 egg yolks

150 g (5.25 ounces) bittersweet chocolate, chopped

1/2 loaf of gluten free white bread, such as Canyon Bakehouse Mountain White, crusts removed, diced

  1. Preheat oven to 350º F.
  2. Grease four ring molds and place on a half sheet pan lined with greased parchment.
  3. Bring coconut milk, vanilla bean, sugar, and salt just to a boil.
  4. Pour this over the chocolate and whisk until smooth.
  5. Whisk the yolks and temper with some of the hot chocolate mixture. Add to the remaining chocolate mixture and stir.
  6. Fill each mold 3/4 full with bread cubes.
  7. Pour the custard over the bread, making sure they are submerged. Gently push cubes down with a spoon; custard will absorb in a couple minutes.
  8. Bake custards for about 20 minutes or until custard is set.
  9. Remove rings and serve warm, or cool and refrigerate to serve the puddings later. Reheat in a 350º F oven for about 10 minutes. Serve with fresh berries.


Photography by Michaela Hayes

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