5.0 from 45 votes
Gluten-free pouding chomeur with date syrup
Our gluten-free pouding chomeur with homemade date syrup is a healthier take on the traditional Quebec bread pudding. Sweetened with homemade Medjool date syrup, this sticky bread pudding is perfect with a serving of vanilla ice cream and some berries!
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 12 servings
Calories: 281 kcal
Course:
Dessert
Cuisine:
French
Ingredients
Homemade Date syrup (silan):
- 2 cups Natural Delights Medjool Dates pitted
- 1 ½ - 2 cups water boiling hot
- 1 tablespoon gluten-free flour
Gluten free pouding chomeur:
- 1 cup all-purpose gluten free flour
- ½ cup almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter or coconut oil
- 1 cup sugar
- 2 eggs
- ¾ cup milk or non dairy milk
- 1 teaspoon pure vanilla extract
- For serving:
- Additional chopped Medjool dates
- vanilla ice cream optional
- Ground cherries and blueberries optional
Instructions
To make date syrup (silan):
- Soak Medjool dates in 1 cup of boiling hot water for at least 1 hour. Transfer to a blender or food processor and blend (it’s ok if some chunks remain). Sieve date mixture through a nut bag or double cheesecloth placed over a strainer, getting as much liquid out as possible. Return date mixture to blender, add another cup of boiling hot water and blend again, and sieve through the nut bag or cheesecloth again. You should end up with about 1 ½ cups of date liquid. Save the pulp to use in smoothies, French toast or mix with oatmeal.
- Transfer the date liquid to a saucepan, and bring to a boil. Lower heat to medium and continue boiling, stirring often, until it reaches the consistency of honey. Remove from heat - you should end up with about 1 cup of date syrup, and liquid will thicken further upon cooling.
- See my blog post on homemade date honey syrup for more info: https://immigrantstable.com/homemade-date-syrup-silan/
Cup of Yum
To make healthy pouding chomeur:
- When ready to bake, prepare a 9x12 casserole dish by coating it generously with butter or coconut oil. Preheat the oven to 375 F.
- Reheat the date syrup and add 1 tablespoon of flour. Pour the syrup into the bottom of a prepared casserole dish. In a small bowl, mix gluten free flour, almond flour, baking powder and salt.
- In a large bowl using a hand-held mixer or the bowl of a standing mixer, cream together sugar and butter (or coconut oil). You should reach a fluffy, cohesive consistency.
- Add the eggs one at a time, continuing to beat the mixture as you do.
- With the mixer working on low speed, add half the dry ingredients, then the milk and vanilla extract, and finish with the rest of the dry ingredients.
- Pour the cake mixture atop the hot date syrup. Transfer gluten free pudding chomeur to the oven, and bake for 40-45 minutes, until the top is golden brown.
- Serve gluten free pudding chomeur with more chopped dates, optional vanilla ice cream. Halved ground cherries and blueberries also work very well with it.
Nutrition Information
Calories
281kcal
(14%)
Carbohydrates
47g
(16%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
29mg
(10%)
Sodium
188mg
(8%)
Potassium
204mg
(6%)
Fiber
3g
(12%)
Sugar
34g
(68%)
Vitamin A
101IU
(2%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 281
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 188mg | 8% |
| Potassium | 204mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 101IU | 2% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.