Easy Gluten-Free Bread Pudding with Warm Caramel Sauce

Gluten-free bread pudding has one big problem: the bread can go from perfectly custardy to soggy, dry, or crumbly fast.

This recipe fixes that by starting with toasted gluten-free bread cubes, then soaking them in a cinnamon-vanilla custard that bakes into a soft, cozy pudding with golden edges and plump raisins in every bite. The warm dairy-free caramel sauce makes it taste like an old-fashioned holiday dessert, but it is simple enough for a weekend treat.

It is also one of the best ways to rescue leftover gluten-free bread. Instead of tossing a stale loaf, turn it into a rich, comforting dessert no one will guess is gluten-free and dairy-free. The texture is tender, the flavor is rich, and every bite tastes like classic old-fashioned bread pudding.

What You’ll Need for Gluten-Free Bread Pudding

First, let’s make sure we have everything we need to make this gluten-free bread pudding. If you need to run to the grocery store for something, be sure to print or pin the recipe card below for easy reference.

Key Ingredient Roles for Gluten-Free Bread Pudding

Curious about any of these ingredients? You might have noticed that the recipe, as written, is also dairy-free if you checked these ingredients off on your grocery list at the grocery store. Here’s what each ingredient brings to this recipe.

Raisins

• 60 grams raisins (about 1/2 cup)

Raisins add a nice fruity flavor to the bread pudding, especially if you revive them a bit by soaking them in hot water. For mix-ins like raisins, it’s not terribly important to measure them by grams, but I don’t like to exceed 1/2 cup for any recipe because they can overwhelm some baked goods and cause them to fall apart.

Gluten-Free French Bread

• 355 grams gluten-free French bread

Here’s a fun fact: The British invented bread pudding in the 11th century as a way to use up stale bread. So the bread is the whole point and forms the base of this recipe.

The bread we need can be a little hard to find in the grocery store sometimes, so I’ll use this recipe for gluten-free French bread. This is a type of bread with a crisp crust that doesn’t crumble easily and a firm interior. It’s also dense enough to absorb the amount of moisture we’ll need to make this bread pudding perfect.

Of course, we’ll have to spend some time drying out first, but it shouldn’t take long. It does equally well if you’ve got some leftover French bread from another recipe that is starting to get stale and dry on its own.

Here’s where we’ll want to start being precise in measuring our ingredients. This is normal for gluten-free recipes. Measuring the dry ingredients by weight rather than by volume will help us avoid common problems with bread pudding, such as the pudding turning out too dry or too soggy.

Large Eggs

• 3 large eggs

The eggs form the base of the custard we’ll pour over the bread while making this bread pudding. They provide the proteins and emulsifiers needed to blend the custard more thoroughly and give it a rich, velvety texture.

Brown Sugar

• 105 grams (about 1/2 cup) brown sugar for bread pudding
• 200 grams (about 1 cup) brown sugar for caramel topping

I like brown sugar because it adds a mild caramel-like flavor to sugar’s sweetness. This caramel flavor comes from the small amount of molasses that also gives brown sugar its color.

The thing to remember is that dark brown sugar is slightly stronger-tasting than light brown sugar because it contains more molasses. It’s not a disaster if you accidentally bought a bag of dark brown sugar instead of light brown sugar, but it’s something to keep in mind if you’re making a recipe that calls for a lot of brown sugar.

Granulated Sugar

• 100 grams (about 1/2 cup) granulated sugar

Granulated sugar adds more sweetness to this bread pudding. It’s also one of the best forms of sugar for dissolving in liquids. This makes it uniquely suited for recipes that call for mixing sugar with the liquid ingredients, like we will when we make the custard for this bread pudding. It’s also why powdered sugar is rarely a good substitute for granulated sugar, since it doesn’t dissolve as well.

Pure Vanilla Extract

• 2 teaspoons pure vanilla extract for bread pudding
• 1 teaspoon vanilla extract for caramel topping

Vanilla extract is one ingredient I tend to be picky about in recipes like this, since it’s important to the custard’s flavor. Vanillin is likely the best-known flavor compound associated with vanilla since it provides the signature flavor. However, genuine vanilla can contain hundreds of flavor compounds, giving it a robust profile that complements sweetness so well.

When I buy vanilla extract, I’ll avoid brands with “imitation vanilla flavor” on the label. I’ll also look for exactly three ingredients: Vanilla beans, water, and alcohol. (Don’t worry, the alcohol will usually cook out when it’s baked.) That way, I know I’m getting genuine vanilla extract. Most people are comfortable using vanilla extract in baked goods, but use alcohol-free vanilla if avoiding alcohol completely

Cinnamon

• 1 teaspoon cinnamon

Cinnamon adds a mild, sweet-spicy flavor that goes well with the sweetness in this recipe. If you have to choose between types of cinnamon, go with Ceylon cinnamon, which has a delicate, floral flavor that goes well in recipes that also use milk.

Nutmeg

• 1/4 teaspoon nutmeg

Nutmeg has a nutty, mildly sweet flavor with hints of spice that goes well with recipes that also include sugar and cinnamon. (Yes, nutmeg is also an important part of “pumpkin spice!”)

Almond Milk

• 1 3/4 cup almond milk for pudding
• 1/4 cup almond milk for caramel topping

Almond milk adds the liquid and creamy flavor we’ll need for the custard. It will also add a slight nutty flavor to the pudding.

Vegan Butter

• 4 tablespoons vegan butter for pudding
• 8 tablespoons vegan butter for caramel topping

You’ll often see vegan butter labeled as “plant-based butter.” Vegan butter keeps the recipe dairy-free and adds richness. This helps stabilize the custard and give it a smoother texture, along with making it richer and more luxurious-tasting.

The vegan butter also gives us a fat to caramelize the topping in. This helps it brown more evenly.

Salt

• Pinch of salt

We won’t need much salt for the caramel topping. It helps speed up the caramelization process by drawing out moisture and supporting the Maillard reaction, an important chemical reaction that gives caramelized ingredients a richer flavor and color.

Best Bread for Gluten-Free Bread Pudding

Not all gluten-free bread works the same way in bread pudding. The best choice is a sturdy loaf that can absorb the custard without falling apart. Toasting the bread first helps remove extra moisture and gives the pudding a better texture.

Bread Type	Best For?	Notes
Gluten-free French bread	Best overall	Holds its shape well, absorbs the custard evenly, and gives the pudding a soft center with golden edges.
Gluten-free sourdough	Great option	Adds a slightly tangy flavor and usually has enough structure to prevent the pudding from becoming mushy.
Gluten-free sandwich bread	Works with extra toasting	Softer than French bread, so toast it well before adding the custard. Best if the slices are slightly stale.
Gluten-free bagels	Good for a denser pudding	Chewy and sturdy, but may need a slightly longer soak to fully absorb the custard.
Soft white gluten-free bread	Use with caution	Can collapse or become soggy if it is too fresh or not toasted long enough.

Pro tip:
For the best texture, use day-old or lightly stale gluten-free bread. If your bread is fresh, cube it and toast it before adding the custard. This helps the bread soak up the liquid without falling apart.

Equipment Needed

I like to set out the equipment first, so I don’t have to search for something when I’m in the middle of making this recipe.

• Digital Food Scale
• 2-Quart Baking Dish
• Cooking Spray
• Glass Measuring Cup
• Cookie Sheet
• Large Mixing Bowl
• Small Mixing Bowl
• Whisk
• Sturdy Mixing Spoon
• Aluminum Foil

How To Make Gluten-Free Bread Pudding

Let’s get started on this gluten-free bread pudding. The neat part is that it only takes an hour and a half!

Step One: Preheat Oven

Preheat your oven to 300 degrees Fahrenheit (149 degrees Celsius).

Step Two: Prepare 2-Quart Baking Pan

Grease the bottom and sides of the 2-quart baking dish with cooking spray or vegan butter. Set aside.

Step Three: Soak Raisins

Heat some water in the glass measuring cup for about 30 seconds in the microwave. Put the raisins in the water and set aside to soak for 10 minutes.

Step Four: Cube the French Bread

Cut the French bread into 1-inch cubes. Arrange them in a single layer on the baking sheet.

Step Five: Toast Bread

Place the bread in the preheated oven. Toast for about 10 minutes until the bread is light brown. Remove from oven and set aside.

(You can also dry the bread out by leaving it on the counter on the baking sheet for a day. Toasting it in the oven is the faster method and helps make sure it gets the perfect “stale” dryness.)

Step Six: Drain Raisins

Drain the water from the raisins and arrange them in a single layer on plates lined with paper towels. Pat off the excess moisture with paper towels. Set aside to finish drying while you make the custard in the next couple of steps.

Step Seven: Mix Eggs, Vanilla Extract, Sugars, and Spices

Place the eggs, vanilla extract, brown sugar, 105 grams of granulated sugar, cinnamon, and nutmeg in a large bowl. Whisk together until well-combined.

Step Eight: Mix Almond Milk and Melted Vegan Butter

Place the almond milk and 4 tablespoons of melted vegan butter in a small bowl. Mix until evenly combined.

Step Nine: Add Almond Milk and Melted Vegan Butter to Egg Mixture

Pour the almond milk mixture into the egg mixture. Stir until combined.

Step Ten: Layer Bread and Raisins In the Baking Dish

Arrange half the bread in an even layer in the bottom of the baking dish. Sprinkle half the raisins on top of the bread. Add the remaining bread cubes and raisins on top.

Step Eleven: Evenly Pour Egg Mixture Over Bread

Evenly pour the egg mixture over the bread cubes, making sure to cover each cube. Don’t pour too fast, because the goal is to evenly coat the bread with the egg mixture.

Step Twelve: Bake Bread Pudding

Place the baking dish with the bread pudding in the oven. Bake uncovered for 30 minutes. Then cover the dish with aluminum foil and bake for an additional 20-25 minutes. The pudding is done when a food thermometer inserted into the center reads 160 degrees Fahrenheit.

Why 160 degrees Fahrenheit? According to the FDA’s food safety guidelines, eggs are done cooking when they reach this internal temperature. Baking it to this temperature helps ensure that the pudding doesn’t get too soggy because part of the egg mixture is still uncooked.

Step Thirteen: Make Caramel Sauce

After adding the aluminum foil and placing the pudding back in the oven, add 8 tablespoons of vegan butter, 200 grams of brown sugar, and 1/4 cup of almond milk to a small heavy-bottom saucepan. Turn the burner to medium-high heat and stir until the mixture boils. Reduce the heat to medium and boil for 5 minutes, stirring constantly.

Remove from the heat and stir in the vanilla extract and pinch of salt. The sauce will thicken as it sits while you wait for the bread pudding to get done.

Step Fourteen: Cool and Serve with Caramel Sauce

Remove the bread pudding from the oven and discard the aluminum foil. Let it cool for about 10 minutes so the custard can finish setting. Spoon the warm caramel sauce over each serving, or drizzle it over the whole bread pudding just before serving.

Substitutions for Gluten-Free Bread Pudding

Need to adjust the recipe for what you have on hand? These simple substitutions can help you customize the bread pudding while keeping the texture soft, custardy, and gluten-free.

• Dairy milk can replace the almond milk if you don’t mind that it won’t be dairy-free. Several non-dairy milks, such as cashew milk, oat milk, or coconut milk, will work in this bread pudding. Keep in mind that swapping between non-dairy milks can give the pudding a slightly different flavor.
• The vegan butter can be replaced with dairy butter. I wouldn’t recommend using bottled vegetable oils in this recipe.
• Coconut sugar can replace the brown sugar. It will give the pudding a slight coconut flavor.
• Similar dried fruits that can replace the raisins include dried cranberries, dried blueberries, and dried goji berries. If they resemble raisins with a different color, they would probably work.
• Sometimes I do like to go with a multi-colored raisin pack just to add a little color variety.

For more help adjusting ingredients, check out this guide to gluten-free flour substitutes or this list of dairy substitutes for gluten-free baking.

Storing Gluten-Free Bread Pudding

Let the leftover bread pudding cool to room temperature, then store covered with plastic wrap or in an airtight container in the refrigerator for up to 2 days. Store caramel sauce in an airtight container separate from the bread pudding. Warm both in the microwave before serving.

Variations and Serving Ideas for Gluten-Free Bread Pudding

This traditional bread pudding recipe is delicious served with a big spoonful of the caramel sauce dripping down the sides, but there are many ways to change things up.

• Serve this gluten-free bread pudding warm with a drizzle of caramel sauce, or dress it up with one of these simple toppings and mix-ins.
• For serving, try adding whipped cream, a scoop of vanilla ice cream, extra caramel sauce, or a light dusting of powdered sugar. Fresh berries also work well if you want something bright to balance the sweetness.
• For easy variations, swap the raisins for chocolate chips, dried cranberries, or chopped apples. You can also sprinkle toasted pecans or walnuts over the top before baking for a little crunch.
• For an extra cozy version, try using gluten-free cinnamon raisin bread instead of plain bread. You can also swap the raisins for chocolate chips, dried cranberries, or chopped apples.

Troubleshooting Guidelines for Bread Pudding

While I think making this bread pudding is pretty straightforward, sometimes it doesn’t come out perfectly. These troubleshooting guidelines should help you figure out what might have caused the issue.

Problem	Likely cause	Fix
Soggy middle	Bread is too soft or not toasted enough	Toast cubes longer before adding custard
Dry pudding	Too much bread or overbaked	Add extra almond milk or cover earlier
Eggy texture	Custard was not mixed well or baked too hot	Whisk thoroughly and avoid overbaking
Burnt top	Foil added too late	Cover once the top is golden

FAQ About Gluten-Free Bread Pudding

These FAQs cover the most common questions about gluten-free bread pudding, including the best bread to use, serving tips, sugar swaps, and egg substitutes. Have another question? Leave it in the comments below so I can help.

Can you replace the eggs with an egg substitute?

I haven’t tried any egg substitutes. Most alternatives that would normally replace eggs in a baked recipe, like flaxseed meal and ground chia seeds, won’t work here.

Can you use different types of sugar?

Alternative types of sugar, like coconut sugar or maple sugar, will give your custard a darker color and deeper flavor profile than regular white and brown sugar. You can substitute them, but keep that in mind, as the final product may taste different from what you expect.

Which types of bread are best for gluten-free bread pudding?

Just like with traditional bread pudding, you generally want a firm, somewhat crusty bread. For this recipe, I used homemade gluten-free French bread, but you can also use gluten-free sourdough or gluten-free Artisan bread.

Do you eat bread pudding warm or cool?

You can eat bread pudding warm or cold. I recommend warming it, at least slightly, if it has been stored in the refrigerator.

Did You Make This Gluten-Free Bread Pudding?

If you make this gluten-free bread pudding, I’d love to hear how it turned out! Leave a comment and star rating below, and don’t forget to share this recipe with a friend who loves cozy gluten-free desserts.