Gluten Free Chocolate Hazelnut & Banana Breakfast Bread Pudding Recipe

Gluten Free Chocolate Hazelnut & Banana Breakfast Bread Pudding Recipe

This gluten free chocolate hazelnut & banana bread pudding works as well for breakfast as it does for a warm dessert. In the morning, serve with vanilla yogurt or toasted nuts on top. For dessert, a dollop of cool whipped cream is gorgeous and delicious. Try it out for yourself today!

Summary
recipe image
Recipe Name
Gluten Free Chocolate Hazelnut & Banana Breakfast Bread Pudding
Published On
Preparation Time
Cook Time
Total Time
Average Rating
21star1stargraygraygray Based on 6 Review(s)
PREP TIME
15 MINUTES
COOK TIME
3 HOURS
MAKES
8 SERVINGS

Ingredients

  • 1/3 cup chocolate-hazelnut spread
  • 6 large eggs
  • 2 cups milk (whole, 2%, 1% and fat-free are all fine)
  • ½ cup sugar
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 6 slices of Glutino Gluten Free White Bread, cut into large cubes (about 9 per slice)
  • 4 bananas, thickly sliced
  • 1 cup chocolate chips

Directions

  1. In a large mixing bowl, beat together the chocolate-hazelnut spread and one egg. Beat in the remaining eggs, the milk, sugar, vanilla and salt. Stir in the bread.
  2. Ladle half the bread mixture into the slow cooker. Cover with the sliced bananas. Sprinkle with half the chocolate chips. Ladle in the remaining bread mixture and sprinkle with remaining chocolate chips.
  3. Cook for 3 hours on low. If you want to prepare the Bread Pudding overnight, set your slow cooker’s timer to hold at warm until morning.
  4. To serve, spoon into bowls, and add a topping if desired.
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