Gluten-free pouding chomeur with homemade 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!

This post is a partnership with Natural Delights. Thank you for supporting the brands that make this blog possible; I am proud to only work with companies that I truly believe in.

Adapting the Quebec Sugar Shack Experience

Upon arriving in Quebec, one of the first things people told me was, “you have to go to a sugar shack!”

Cabane à sucre, or sugar shack, take place all around Quebec during the maple harvesting season. This is usually the end of winter and the beginning of spring, when the maple sap thaws out and begins to run freely through the trees - and therefore can be easily harvested, minimally processed and sold in large quantities to the eager public.

Because this period usually symbolises the end of winter and a time of plenty to come (naturally, when all that maple syrup is sold for large profit), a sugar shack is a true party. It takes place in a large barn on a maple farm, and with the sound of Quebecois fiddle in the background, people get to eat locally made foods, all drenched with plenty of maple syrup.

And chief among these is the king of Quebec desserts, the pouding chomeur.

Naturally, when told I have to go to a sugar shack, I tried to find one that appeals to me. But with a diet that restricts eating gluten, pork or beef, my options were severely limited.

In my have 6 years in Quebec, I have ordered modern takes on sugar shack dishes, gone to a maple farm during harvest, and visited urban maple festivals - but I’ve yet to go to a sugar shack.

This gluten free pouding chomeur with dates is my attempt to bring the Quebec sugar shack to my home!

What is pudding chomeur?

Whether you call it pouding chomeur,  pouding au chomeur, pudding chomeur, it’s a delicious treat that you should really discover!

This classic Quebec bread pudding is inspired by French cuisine and perfect for anyone with gluten intolerance, keeping the fluffy, light sponge cake feeling, but without the gluten. 

The word “chomeur” comes from the French verb chômer (to be unemployed), which ties into the history of the dessert as a choice for the poor factory workers that invented it.

According to the history notes, it was Georgette Falardeau, the wife of Camillien Houde, who was mayor of Montreal at the start of the Great Depression that brought this dessert to life. 

The modern, more decadent version now available in most restaurants around Québec and other Canadian cities uses maple syrup instead of brown sugar. 

While I love maple syrup, date syrup takes this recipe a step further both in terms of its nutritional value and taste!

When to serve this Gluten-free pouding chomeur?

This gluten-free date pouding chomeur is the perfect dessert for any occasion!

This pouding chomeur with date syrup is great to serve on special holidays like Thanksgiving and Christmas, but it's also an excellent choice for special family dinners. 

I often crave pouding chomeur after a heavy meal, especially during the holidays, when there's usually more food than anyone can eat. If you're looking for something quick and flavorful, this is the dessert for you. 

The sweetness of homemade Medjool dates date syrup gives this pudding a sweet, rich flavour that will keep your guests coming back for more.

The best part about this recipe is that it only requires a few key ingredients: Medjool dates, milk, and gluten-free flour!

In Quebec, the birthplace of pouding au chomeur, this typical dessert is served primarily during maple harvest season - late winter and early spring.

Why should you make this date pouding chomeur?

This gluten-free pouding chomeur with date syrup is a delicious and easy dessert, perfect for any occasion. It comes together fast, and it can be adapted according to your tastes. 

Here are some of the reasons why I love this pouding chomeur with date syrup: 

• Easy to make
• Has a natural sweetness from date syrup
• Gluten-free 
• Rich and decadent taste 
• Fast baking 
• Can be made in advance 
• Great option for family celebrations and holidays like Christmas or Thanksgiving

ingredient spotlight: Medjool Dates

Medjool dates are simply the perfect ingredient for your baking needs, and they’re the star of this pouding chomeur.

I love cooking with Medjool dates because they are naturally sweet, so you don't have to use as much extra sugar. Plus, they add a wonderful texture and depth of flavour.

Natural Delights Medjool Dates are particularly useful when baking gluten-free bread and cakes because they help bind ingredients together without having to use xanthan gum (which some people are allergic to).

Large, plump, and sweet, Natural Delights Medjool Dates are fresh, never dried! You can find them at grocery stores and health food markets in most parts of Canada. 

Whether I'm making a savoury main course, (like this incredible Chicken Marbella) or a festive Christmas dessert (like this Gluten Free Yule Log), I always reach for Natural Delights Medjool Dates.

Grown in Bard Valley along the Colorado River, they are packed with minerals and disease-fighting antioxidants, full of potassium, calcium, and magnesium, and come to you to enjoy fresh! 

In this recipe, we use Medjool dates to make our own homemade date syrup (also known as silan in Israel).

For more recipes using Medjool dates: 

What is date syrup (silan)?

Date syrup is a traditional Middle Eastern cooking syrup made from the juice of dates. In Israel it is called silan, and we love to use it on EVERYTHING!

Silan tastes sweet and rich - like caramelized sugar. With a deep amber color that's similar to molasses, it can be used as a substitute for honey and maple syrup in your cooking. 

Since it is naturally fat-free and packed with antioxidants, silan is a no-brainer when you want a healthier alternative. 

You can also use it as a topping for ice cream, in baking, or in a variety of other recipes. My son loves it on top of syrniki, Russian pancakes or with apple pancakes!

How to make date syrup?

Making date syrup at home (instead of using store-bought) is extremely easy and fun.

All you need to do is combine dates with boiling water and soak them for a few hours. It is best to buy your dates in bulk since you'll need at least 2 pounds of dates for around one to 1 ½ cups of date honey.

Let the dates cool before straining the mixture through a cheesecloth or fine-mesh strainer to remove the syrup from the pulp and seeds. You then boil the resulting date liquid until it thickens. 

The end result should be a thick and delicious date syrup, ready for you to use as you like.

Ingredients

These are the building blocks of this easy Quebec dessert, made gluten free and healthy.

For date syrup: 

• Water - this should be boiling hot!
• Natural Delights Medjool dates - in principle, you can use any dates to make date syrup, but Natural Delights Medjool dates will give you the best results in the shortest amount of time because they’re so fresh!
• Gluten-free flour - used to thicken the date syrup slightly

For gluten-free pouding chomeur: 

• All purpose gluten-free flour - use your favorite mix. I find that the best gluten free baking results are attained by mixing GF flour and almond flour
• Almond flour - adds moisture and lift to the cake
• Unsalted butter or coconut oil - butter is the classic fat to use here, as it mixes with sugar to produce a light and airy crumb. But I found that coconut oil gives great results as well!
• Sugar - though most of the sweetness in this dessert comes from the lovely medjool dates, we still need a bit of sugar for the body.
• Eggs - or non-dairy egg replacement.
• Milk or non-dairy milk - needed for the texture
• Pure vanilla extract - gives this a light, soft vanilla taste

For serving: 

• Natural Delights Medjool dates
• Vanilla ice cream (optional) 
• Ground cherries and blueberries (optional) - this is an optional ingredient, but it adds so much special flavor and oomph to the look of our date pouding chomeur!

See recipe card for quantities.

Equipment

• Food processor or blender
• Nut bag or cheesecloth and strainer
• Mixing bowls
• Standing mixer or half-held mixer
• Saucepan
• 9x12 casserole dish

Instructions

To make date syrup (silan):

Soak Medjool dates in 1 cup of boiling hot water for at least 1 hour. Blend, then sieve date mixture through a nut bag or double cheesecloth placed over a strainer, getting as much liquid out as possible. 

You can then repeat the sieving a second time, having added up to 1 cup more boiling water, to get more liquid out of the dates. 

You should end up with about 1 ½ cups of date liquid. Save the pulp - see Top Tips for suggestions on what to do with it!

Transfer the date liquid to a saucepan, and bring to a boil. Cook for about 10-15 minutes, until it thickens slightly. Add 1 tablespoon of flour to continue using it for pouding chomeur.

Prepare a 9x12 casserole dish by coating it generously with butter or coconut oil. Preheat the oven to 375 F. 

Pour the syrup into the bottom of a prepared casserole dish. 

To make gluten free pouding chomeur (Quebecois bread pudding):

In a small bowl, mix gluten free 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 to a fluffy, cohesive consistency. 

Add the eggs one at a time. 

With the mixer working on low speed, gradually add the dry ingredients and the milk, alternating them.

Pour the cake mixture atop the hot date syrup. Bake gluten free pudding chomeur 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 work very well with it.

Storage and Making in Advance

You can store your homemade date syrup in the fridge for at least 2-3 weeks. Keep in mind that the mixture will harden when refrigerated but will return to its syrupy consistency when you leave it at room temperature for a while. 

You can also make your Gluten-free French bread pudding mixture in advance, keep it in the fridge and bake it on the day. 

Substitutions 

As it’s already sweetened with yummy Medjool dates, this gluten-free pouding chomeur can be made entirely vegan! 

Use coconut oil instead of butter, non-dairy egg replacer, and non-dairy milk to make it plant-based and vegan friendly. 

Variations

While I love this gluten-free pouding chomeur with dates, you might want to adapt and experiment with different fillings and variations. 

Here are some other options for your Quebecois bread pudding: 

• Add warm spices like cinnamon and nutmeg 
• Add sliced almonds on top of the pouding before baking
• Serve your date pouding chomeur with additional date syrup
• Add up to ½ a cup of cream to your date syrup for a more decadent take on this affordable dessert

Top Tips

• When making your own date syrup, save the resulting date pulp to use in smoothies, French toast, or mix with oatmeal. You can also use it in my Gluten-Free Yule Log.
• Don’t worry if the homemade date syrup looks a bit thin, as it will thicken further upon cooling.
• If your date syrup mixture looks a bit dry while boiling, you can always add more water. 
• Alternatively, you can thicken your date syrup a bit by adding 1-2 tablespoons of the pulp back to it.

Accompanying Dishes

Serve this Gluten-Free Pouding Chomeur with Dates as part of a French inspired meal:

Crostini with Ground Cherry Jam

Endive Soup

Gluten-Free Brie Pear Quiche

Accompanied by Quebec ciders (I love a good ice cider for dessert!)

Pin for Later!

Recipe

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!

5 from 10 votes

Print Pin Rate

Course: Dessert

Cuisine: French, Quebec, Quebecois

Keyword: baking, blueberries, Date molasses, dates, gluten-free, ground cherries, Medjool dates, pudding, spring, summer, sweet

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 12 servings

Calories: 281kcal

Author: Ksenia Prints

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.

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

Sodium: 188mg | Calcium: 91mg | Vitamin A: 101IU | Sugar: 34g | Fiber: 3g | Potassium: 204mg | Cholesterol: 29mg | Calories: 281kcal | Trans Fat: 1g | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 8g | Fat: 11g | Protein: 3g | Carbohydrates: 47g | Iron: 1mg