Bread pudding is a timeless dessert many of us grew up with and miss when we have to eliminate gluten. Fortunately, this gluten free bread pudding recipe uses leftover gluten free bread, so you get the same warm, cozy flavors without the gluten! Perfect for the holiday season or anytime you have too much bread leftover!

Gluten free bread pudding - isn't that an oxymoron? No! Gluten free bread is easier to make than ever, especially with my tried and true recipes. This easy bread pudding recipe is a great way to use up that leftover day-old bread (the recipe uses this gluten-free French bread) and prevent waste while enjoying a cozy, classic dessert. It's surprisingly simple, too!
Looking for more gluten-free desserts? Check out this melt-in-your-mouth dairy-free chocolate pie or light and fluffy air fryer gluten-free donuts!
Jump to:
- Easy Gluten Free Bread Pudding at a Glance
- Ingredients & Substitutions in Homemade Gluten Free Bread Pudding
- How To Make Gluten Free Bread Pudding
- Storing Gluten Free Bread Pudding
- What to Serve with Homemade Bread Pudding
- 💭Pro Tips for Making Homemade Bread Pudding
- Recipe FAQs
- More Gluten-Free Baking Recipes
- Recipe
Easy Gluten Free Bread Pudding at a Glance
Just like regular bread pudding, this easy recipe starts with leftover stale bread, soaked raisins, and a sweet, creamy custard mixture. As it bakes, the custard will saturate the bread and set just enough to hold the pieces together.
Serve it with a warm caramel sauce and your favorite toppings, like whipped cream, fresh fruits, chocolate chips, or chopped nuts, for a comforting dessert the whole family will ask for again and again!
This version uses non-dairy milk to accommodate people with food allergies and lactose intolerance.
Ingredients & Substitutions in Homemade Gluten Free Bread Pudding
Bread pudding:
- Raisins: For the best flavor, hydrate the raisins in hot water first. (Directions in step one below.)
- Gluten-free French bread: I use the gluten-free French bread here. You will have bread from this recipe left over. Use it to make French toast casserole or enjoy the French bread with a meal. Any sturdy gluten-free bread can be used however.
- Large eggs: The only acceptable egg substitute I've found success with is using a liquid egg replacer like JUST egg. Using other typical egg substitutes like chia seed or flax seed does not work.
- Brown sugar: The brown sugar may be substituted with coconut sugar, but it may result in a darker color bread pudding.
- Granulated sugar: The white sugar may be substituted, but it may change the flavor slightly.
- Vanilla extract: This is a key source of flavor for the custard.
- Cinnamon
- Nutmeg
- Almond milk: The almond milk may be substituted with your milk of choice, ideally coconut milk, oat milk, or soy milk. If you use dairy, you can also use whole milk.
- Melted vegan butter: Regular butter may be used for the vegan butter if you aren't lactose intolerant.
Caramel sauce:
- Vegan butter
- Brown sugar
- Almond milk
- Vanilla extract
- Pinch of salt
Measurements for each ingredient, along with instructions for making the gluten-free bread pudding recipe are in the recipe card below.
Christine's Note about the Vegan Caramel Sauce
Start the caramel sauce after covering the baking dish with foil so it is ready when you remove the bread pudding from the oven!
How To Make Gluten Free Bread Pudding
Step One: Soak raisins in hot water for 10 minutes. Drain before using. Place the cubed pieces of bread on a cookie sheet. Place in the oven to toast for about 10 minutes, checking the bread often. It should be lightly brown and toasted. Remove and set aside.
Step Two: Meanwhile in a large mixing bowl, whisk the eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, and nutmeg.
Step Three: In a small bowl, mix the almond milk and melted vegan butter. Add the milk-butter mixture to the large bowl of egg mixture and stir until combined.
Step Four: Place half of the toasted bread cubes into the baking dish. Sprinkle with half of the drained raisins. Add the remaining bread cubes and raisins to the dish.
Step Five: Pour the milk mixture over the bread cubes, making sure to cover each cube.
Step Six: Bake for 30 minutes. Cover with aluminum foil and bake another 20-25 minutes.
The full instructions for the caramel sauce are included in the recipe card below.
Storing Gluten Free Bread Pudding
Left 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 air tight container separate from the bread pudding. Warm both in the microwave before serving.
What to Serve with Homemade Bread Pudding
This traditional bread pudding recipe is delicious served with a big spoonful of the caramel sauce dripping down the sides, but feel free to also add one of these tasty toppings as well:
- Whipped cream
- Ice cream
- Chopped nuts
- Powdered sugar
- Other dried fruits
💭Pro Tips for Making Homemade Bread Pudding
- Measure ingredients by weight where is given. Find out more about why measuring gluten-free flours correctly is so important.
- The bread cubes should be lightly brown and look toasted.
- The raisins should be drained before using in the recipe.
Recipe FAQs
Since the eggs are such an integral part of the custard mixture, I would only recommend replacing them with a commercial liquid egg replacer like JUST egg.
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 than you expect.
Just like with traditional bread pudding, you generally want a firm, somewhat crusty bread. For this recipe, I used my gluten-free French bread, but you can also use gluten free sourdough, gluten-free Artisan bread, and more.
You can eat bread pudding warm or cold. I recommend warming it, at least slightly, if it has been stored in the refrigerator.
More Gluten-Free Baking Recipes
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Recipe
Gluten-Free Bread Pudding Recipe
Ingredients
Bread pudding
- 60 grams raisins about ½ cup
- ½ cup water
- 355 grams gluten-free French bread cubed in 1 inch pieces, about 6 cups
- 3 large eggs
- 105 grams brown sugar about ½ cup
- 100 grams granulated sugar about ½ cup
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 ¾ cups almond milk
- 4 Tablespoons vegan butter melted
Caramel sauce
- 8 Tablespoons vegan butter
- 200 grams brown sugar about 1 cup
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
For the bread pudding
- Preheat oven to 350F. Grease a 2 quart baking dish with cooking spray or vegan butter. Set aside.
- In a glass measuring cup, heat ½ cup water about 30 seconds in the microwave. Add the raisins and set aside to soak for 10 minutes. Drain before using.
- Place the cubed French bread on a cookie sheet. Place in the oven to toast for about 10 minutes, checking the bread often. It should be lightly brown and toasted. Remove and set aside.
- Meanwhile in a large bowl, whisk the eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, and nutmeg.
- In a small bowl, mix the almond milk and melted vegan butter.
- Add the milk-butter mixture to the large bowl of egg mixture and stir until combined.
- Place half of the toasted bread cubes into the baking dish. Sprinkle with half of the drained raisins. Add the remaining bread cubes and raisins to the dish.
- Pour the milk mixture over the bread cubes, making sure to cover each cube.
- Bake for 30 minutes. Cover with aluminum foil and bake another 20-25 minutes.
- After covering the dish in foil, start on the caramel sauce below.
For the caramel sauce
- In a small heavy bottom saucepan, add the butter, brown sugar, and milk. Turn the heat to medium-high and stir until mixture boils.
- Reduce heat to medium and boil for 5 minutes, stirring constantly.
- Remove from the heat and stir in the vanilla extract and pinch of salt.
- Sauce will thicken as it sits. Serve with the warm bread pudding.
Notes
- Measure ingredients by weight where is given.
- I use the gluten-free French bread here. You will have bread from this recipe left over. Use it to make French toast casserole or enjoy the French bread with a meal. Any sturdy gluten-free bread can be used however.
- The bread cubes should be lightly brown and look toasted.
- The raisins should be drained before using in the recipe.
- The almond milk may be substituted with coconut milk, oat milk, or soy milk.
- Regular butter may be used for the vegan butter.
- Start the caramel sauce after covering the baking dish with foil so it is ready when you remove the bread pudding from the oven.
- Bread pudding may be stored covered in an air tight container in the refrigerator for up to 2 days. Store caramel sauce in an air tight container separate from the bread pudding. Warm both in the microwave before serving.
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