Gluten-Free Bread Pudding Recipe
This gluten-free bread pudding is a delicious, dairy-free dessert that is perfect for a crowd since it's baked in a baking dish and topped with a mouthwatering caramel sauce.
Servings: 10 servings
Calories: 386kcal
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.
