Gluten Free Bread Pudding

Gluten Free Bread Pudding is a cozy, comforting dessert that transforms leftover gluten-free bread into a rich, custard-soaked treat. With a golden top and a soft, custardy center, this recipe is perfect for using up stale bread and creating a nostalgic, crowd-pleasing dessert that everyone—even those avoiding gluten—can enjoy.

Why You’ll Love This Recipe

This recipe is simple, adaptable, and full of warmth. It’s an ideal use for leftover gluten-free bread and creates a dessert that feels indulgent without being complicated. Whether served plain, with a drizzle of caramel sauce, or topped with fruit, it’s satisfying and nostalgic. Plus, it’s dairy-free adaptable, making it a great option for multiple dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Gluten-free bread (preferably day-old or slightly stale)
• Eggs
• Non-dairy or regular milk (such as almond, oat, or whole milk)
• Maple syrup or sugar
• Vanilla extract
• Ground cinnamon
• Ground nutmeg (optional)
• Salt
• Raisins, chopped nuts, or chocolate chips (optional additions)
• Butter or oil for greasing the baking dish

Directions

this recipe

1. Prep the bread: Cut or tear gluten-free bread into cubes and place in a greased baking dish. Add optional ingredients like raisins or chocolate chips if desired.
2. Make the custard: In a large bowl, whisk together eggs, milk, maple syrup (or sugar), vanilla, cinnamon, nutmeg, and salt until smooth.
3. Combine: Pour the custard mixture over the bread, gently pressing down to make sure all pieces are soaked. Let sit for 10–15 minutes to absorb.
4. Bake: Preheat oven to 350°F (175°C). Bake for 35–40 minutes, or until the top is golden and the center is set.
5. Cool and serve: Let rest for 5–10 minutes before serving warm. Top with maple syrup, whipped cream, or dairy-free ice cream if desired.

Servings and timing

This recipe serves 6–8.
Prep time: 15 minutes
Soak time: 10–15 minutes
Bake time: 35–40 minutes
Total time: About 1 hour

Variations

• Dairy-free: Use any plant-based milk and dairy-free butter or oil.
• Chocolate banana: Add sliced bananas and chocolate chips for a twist.
• Apple cinnamon: Add diced apples and extra cinnamon for a fall-inspired version.
• Savory version: Omit sweeteners and add sautéed onions, spinach, and dairy-free cheese.
• Nut-free: Skip nuts or swap with seeds like sunflower or pumpkin seeds.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm individual portions in the microwave for 30–60 seconds or bake in a 325°F oven until heated through.
This dish also freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

FAQs

Can I use fresh bread?

Yes, but stale or day-old bread absorbs the custard better and yields a more traditional texture.

What type of gluten-free bread works best?

Any sturdy gluten-free loaf works well—avoid overly soft or sandwich-style breads for best results.

Is this recipe dairy-free?

It can be made dairy-free by using plant-based milk and vegan butter or oil.

Can I make this without eggs?

Yes, use a vegan egg substitute like flax eggs or a commercial egg replacer, though texture may vary.

Can I make this in advance?

Yes, assemble the pudding and refrigerate it overnight, then bake fresh the next day.

How do I know when it’s done baking?

The center should be set and a knife inserted should come out clean. The top will be golden.

Can I add fresh fruit?

Yes, berries, apples, or bananas are great additions—just fold them in with the bread.

Can I reduce the sugar?

Yes, reduce the sweetener to your taste, especially if using sweet add-ins like fruit or chocolate.

What’s the best topping?

Maple syrup, whipped cream, a dusting of powdered sugar, or a dairy-free caramel sauce work wonderfully.

Is this kid-friendly?

Definitely! Kids love the soft, sweet texture and you can even sneak in some fruit.

Conclusion

Gluten Free Bread Pudding is a versatile, satisfying dessert that brings all the cozy charm of the classic version without any gluten. It’s easy to make, endlessly customizable, and perfect for using up leftover bread. Whether served warm on a cold night or chilled with fruit in the summer, this recipe is a go-to for comforting, feel-good baking.

Print