Udi's Gluten Free Products & Chocolate Chunk Bread Pudding

As the Lenten season approaches and I prepare to give up coffee, chai & sweets (Lord help me :x) I was inspired to bake for today's test kitchen recipe. Not only did the kitchen smell of decadent chocolate, but today's recipe was also laced with coffee liqueur AND made with gluten free Udi's Bagels. As an Udi's Gluten Free Ambassador (and ultimate Udi's lover because let's face it, their baked goods make you forget the gluten's missing) my freezer and pantry are always fully stocked with their products. Most Udi's products are readily available at Whole Foods (in the gluten free freezer sections, bakery department and cereal/granola aisle), Safeway (usually kept in the baking aisle in it's own designated gluten free section) and Fred Meyer's (gluten free freezer section, bakery department and gluten free aisles). I've even come across their packaged granola products in the food sections and checkout impulse sections of Marshall's & TJ Maxx, which come in handy during shopping spree weekends and days out and about.

Today's recipe is made with Udi's Gluten Free Plain Bagels (you can also use their new Whole Grain Bagels for the added whole grain benefit or for a sweet cinnamon raisin twist their Cinnamon Raisin Bagels). Whichever bagel you choose, this dessert is a definite hit with gluten free AND non-gluten-free foodies alike. My first batch was demolished within the first hour of being on the table :D

Happy baking and better eating y'all...

Chocolate Chunk Bread Pudding:
1 package Udi's Gluten Free Plain Bagels (cut into cubes - about 8 cups)
1 1/2 cups milk
1/4 cup heavy cream
1/4 cup coffee-flavored liqueur (Your favorite GF coffee liqueur of course)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup cocoa powder
1 tablespoon vanilla extract
1 teaspoons pure almond extract
1 teaspoons ground cinnamon
3 large eggs (lightly beaten)
4 ounces semisweet chocolate bar (chopped in chunks)

**Preheat the oven to 325 degrees F.**

- Lightly grease a 13 by 9-inch baking dish; set aside.
- In a large bowl, whisk together the milk, cream, and liqueur.
- In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.
- Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips.
- Add bread to the mixture; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
- Bake the pudding for 45 minutes, or until set; a knife inserted into the center of the pudding should come out clean.
- Serving the pudding warm, or refrigerate it and serve chilled.
**Serve it warm or cold, with whipped cream or a your favorite gluten free ice cream**

**For additional Udi's Products, please visit: http://udisglutenfree.com/products