Printable Gluten-Free Bread Pudding Recipe Card

serving of gluten free bread pudding on a plate.

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Printable Gluten-Free Bread Pudding Recipe Card

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. Feel free to print or pin this card for easy reference while shopping for ingredients or making this recipe.

Prep Time30

Cook Time50

Total Time1 20

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free, Low Lactose, Low Salt

Servings: servings

Calories: 386kcal

Author: Heidi Hecht

Ingredients

Bread pudding

60 grams raisins about 1/2 cup
1/2 cup water
355 grams gluten-free French bread cubed in 1-inch pieces, about 6 cups
3 large eggs
105 grams brown sugar about 1/2 cup
100 grams granulated sugar about 1/2 cup
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 3/4 cups almond milk
4 tablespoons vegan butter melted

Caramel sauce

8 tablespoons vegan butter
200 grams brown sugar about 1 cup
1/4 cup almond milk
1 teaspoon vanilla extract
pinch of salt

Instructions

Preheat your oven to 300 degrees Fahrenheit (149 degrees Celsius).
Grease the bottom and sides of the 2-quart baking dish with cooking spray or vegan butter. Set aside.
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.
Cut the French bread into 1-inch cubes. Arrange them in a single layer on the baking sheet.
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.)
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.
Place the eggs, vanilla extract, brown sugar, 100 grams of granulated sugar, cinnamon, and nutmeg in a large bowl. Whisk together until well-combined.
Place the almond milk and 4 tablespoons of melted vegan butter in a small bowl. Mix until evenly combined.
Pour the almond milk mixture into the egg mixture. Stir until combined.
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.
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.
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.
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-bottomed saucepan. Turn the burner to medium-high heat and stir until the mixture comes to a boil.
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. Set the caramel sauce aside to thicken.
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.

Notes

Measure ingredients by weight as 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 browned and look toasted.
The raisins should be drained before using them in the recipe.
The almond milk may be substituted with coconut milk, oat milk, or soy milk.
Regular butter may be used in place of 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.
For the best texture, store the caramel sauce separately and add it after reheating. This keeps the bread pudding from becoming too soft or soggy. Warm both in the microwave before serving.

Nutrition