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Gluten free bread and butter pudding. This one is made with Schar low fodmap bread and is lower in sugar too

Chocolate Orange Gluten Free Bread and Butter Pudding

A gluten-free, low FODMAP, lower sugar pudding that can be made dairy-free too

Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Author Vicki Montague


  • 12 slices Schar Vitality loaf crusts removed
  • 100 g butter or coconut oil softened
  • 50 g brown sugar plus 1-2 tbsp for sprinkling on top (optional)
  • 30 g cocoa powder
  • 550 ml unsweetened almond milk
  • 2 medium (organic if possible) beaten
  • 3 drops therapeutic grade orange essential oil or zest 1 large orange I use doTerra oil because it is pure enough to consume


  1. Spread the butter or oil onto the bread, then cut each piece into two triangles
  2. Prepare the chocolate custard by placing the cocoa powder and sugar into a large jug with approx. 100ml almond milk.
  3. Stir to combine the ingredients until smooth, then add the remaining milk, the orange oil or zest and beaten eggs
  4. Place half the bread triangles butter-side down in a dish measuring approx. 20cm x 15cm and 10cm deep
  5. Cover the first layer of bread triangles with the remaining triangles, this time butter side facing up

  6. Pour over the chocolate custard mixture, sprinkle with a little more brown sugar if you desire and bake in a pre-heated oven at 180 degrees C/160 degree C fan/ Gas Mark 4 for around 40 minutes or until the custard is set and the top is golden