Gluten-Free Red Velvet Chocolate Chip Bread Pudding Recipe

3.50 from 2 votes

Prep Time10 mins

Cook Time50 mins

Resting time40 mins

Total Time1 hr

Course: Dessert

Cuisine: American

Servings: servings

Calories: 575kcal

Author: Gluten Free & More

½ tablespoon butter
6 large eggs
3 cups buttermilk
1 cup sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons red food coloring gel (I used 2 packets Color Kitchen Red Velvet dye-free food color mixed with 2½ teaspoons water)
1 tablespoon white or apple cider vinegar
1 teaspoon pure vanilla extract
1 teaspoon baking soda
½ teaspoon kosher or fine sea salt
1 loaf Kinnikinnick gluten free white or multigrain bread cut into 1-inch cubes
1 cup semi-sweet chocolate chips
4 ounces cream cheese at room temperature
¾ cup powdered sugar
4 tablespoons milk

Butter a 9- by 12-inch (or similar) baking dish.
In a large mixing bowl, whisk the eggs. Add the buttermilk, sugar, cocoa powder, red food coloring, vinegar, vanilla, baking soda, and salt. Whisk well. Stir in the bread cubes and chocolate chips. Let sit for 30 minutes, stirring occasionally.
Preheat the oven to 325 degrees. Pour the mixture into the prepared baking dish and bake for 50-60 minutes or until set. Let sit for 10-15 minutes.
In the bowl of an electric mixer, combine the cream cheese, powdered sugar, and milk. Beat until smooth. Drizzle on top of the bread pudding while still warm.