Total Cheat – Chocolate Bread Pudding

My instagram followers might remember the Coconut Tres Leches cake that I made for Mother’s Day.

Coconut Tres Leches cake

I found three different recipes that I liked the sound of, and combined them. I think if I had left it at that, it would’ve been ok – but I decided at the last minute to make it gluten free and use coconut flour. It made sense, it’s a coconut cake, why not use coconut flour? Different websites cautioned that using coconut flour is tricky and it’s best to stick with proven recipes, but the main problem is that the items turn out dry and I figured I was soaking the cake in three milks so that wouldn’t be an issue.

WRONG!

I made the only dry Tres Leches cake in the history of the world. My mom loved it, but it was very disappointing to me. Another mistake I made was making it a two layer cake. I found one of those lifestyle blogs that makes even the most chic, together women feel like they’re shabby underachievers (you know the ones I mean, Goop anyone?) She made a lovely two layer Tres Leches cake, I’m not sure how. I made a cake where the top layer slid around when you tried to slice it, partially because the cake ended up dry to the coconut flour but partially because whipped cream icing doesn’t work as well on a two layer cake. I should’ve known, the restaurants make their Tres Leches cake in a rectangle pan, I needed to do it that way too.

When Father’s Day rolled around, I had learned my lesson. Sometimes, we want to indulge. A cheat can be all cheat, especially for holidays and special occasions. So I decided to make chocolate bread pudding, in all it’s gluteny, unhealthy glory. My father is huge fan of the Double-chocolate bread pudding from Red Fish Grill in New Orleans, the whole family is! I found a recipe that seemed simple enough and decided to see what happened.

Bread

Chocolate Bread pudding

2 cups semi-sweet chocolate chips
4 eggs
ΒΎ c. packed light brown sugar
Β½ teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon vanilla extract
2 cups milk (normally I’d sub almond milk, but I didn’t want this dessert to disappoint!)
4 cups cubed stale bread

Melt 1 cup of semi-sweet chocolate chips, I did this in the microwave. Add, brown sugar, cinnamon, nutmeg, vanilla, eggs and milk. Add bread and let stand 30 minutes, occasionally stirring. Ladle half of the bread mixture into a loaf pan. Spread remaining 1 cup of chocolate chips on top. Ladle the rest of the bread mixture. Sprinkle a few chocolate chips on the top.

Bake about 55 minutes. Serve warm with whipped cream or vanilla ice cream. Serves 10.

I found this recipe on Pinterest, it was actually on BeliefNet. I don’t like mixing religion and anything else so I’m not linking to the original recipe but you can find it by googling “Chocolate bread pudding beliefnet.” This recipe turned out AWESOME. It was a big hit! I ate mine with some vanilla ice cream, my dad opted for ice cream and whipped cream both. It’s definitely not low-cal, or gluten free, or sugar free, or dairy free (although I think it would be fine with almond milk!) but it was very yummy for a special occasion, every-once-in-a-while cheat.

Chocolate Bread Pudding

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Gluten free, sugar free Belgian waffles

This morning, for my cheat meal brunch, I decided to take my favorite Belgian waffle recipe and make it gluten and sugar free. This is not an overly sweet Belgian waffle recipe to begin with, the original recipe only calls for 2 T of confectioner’s sugar for 8 servings, so I warn you in advance if you like a super sweet waffle then you’re going to be disappointed!

Belgian waffles

Ingredients

1/3 cup almond flour*
1/3 cup coconut flour*
1/3 cup quinoa flour*
1 teaspoon baking powder
1 tablespoon powdered stevia (I prefer stevia in the raw)
1/2 tablespoon coconut oil
1 cup unsweetened almond milk (or other diary free milk)
1/3 cup water
1 egg white and 2 egg yolks, separated
1-1/2 teaspoons vanilla extract
1 scoop unflavored/unsweetened protein powder (optional. I use isopure unflavored whey protein)

* or sub 1 cup all-purpose gluten free flour

flours

Directions

Combine the flours, baking powder, stevia, oil, milk, water, and egg yolks.

Beat the egg white and vanilla until they stand in soft peaks. Fold into the batter (do not over mix). Mixture will be a bit thicker than a wheat flour batter.

mixture

Pour 1/4 of the mixture into each side of a hot waffle iron (assuming it’s like mine & makes two waffles at once) and bake for about 2 minutes. My waffle iron has a light that goes off when the waffle is done.

batter

waffle maker

Repeat with the remaining batter. Makes 4 servings (aka 4 waffles. What you see pictured is 2 servings.)

Top with your favorite fruit, fruit spread, nut butter, butter, maple syrup, basically whatever you like on waffles. Since I happened to have Fiordifrutta organic fruit spread in Strawberries & Wild Strawberries from my April Love with Food box that I’ve been excited to try, I topped mine with that!

fruit spread

finished

The Verdict

I was actually really surprised at how well these turned out! They were really fluffy, slightly chewy, and turned out better than the recipe did with wheat flour. The Fiordifrutta spread was tasty, but because of the waffles not being sweet themselves, I think I would’ve done better saving it and topping the waffles with maple syrup. Live and learn! The Fiordifrutta spread was a bit like a syrup in consistency however, so if it had been more than a sample it probably would’ve worked better. This cheat meal was definitely worth the work! I ate the waffles with scrambled egg whites and a morningstar farms veggie sausage, since this was brunch.

The great thing about these waffles is that they freeze REALLY well (at least the wheat flour recipe does!) When I have made these in the past with wheat flour, I usually freeze the extras in a gallon sized ziplock bag and then eat them just like a store-bought frozen waffle. Pop it in the toaster and you’re good to go. I am freezing the uneaten waffles from this batch, so I will report back on how they do!

Note: the original recipe link does contain nutrition info. I did not crunch the numbers on this, partially because it was a cheat meal and partially because I just didn’t want to go to the effort of it! If you try this recipe, comment and tell me what you think!

Printer friendly recipe here!

yum

brunch