Description
Gluten Free Bread Pudding is a warm and comforting dessert made with gluten-free bread soaked in a rich, spiced custard, then baked to golden perfection. A cozy treat for any occasion.
Ingredients
Units
Scale
- 6 cups gluten-free bread, cubed (day-old or slightly stale preferred)
- 2 cups unsweetened almond milk (or other plant-based milk)
- 3 large eggs
- 1/2 cup maple syrup or coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/3 cup raisins or chopped dates (optional)
- 1 tablespoon coconut oil or vegan butter (for greasing)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish with coconut oil or vegan butter.
- In a large mixing bowl, whisk together almond milk, eggs, maple syrup, vanilla extract, cinnamon, nutmeg, and salt.
- Add the cubed gluten-free bread and raisins or dates, if using. Gently stir to coat all the bread pieces. Let sit for 10–15 minutes to absorb the custard.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Bake for 40–45 minutes, or until the top is golden and the custard is set.
- Allow to cool slightly before serving. Can be served warm or chilled.
Notes
- Use any gluten-free bread, but heartier loaves like sourdough or multigrain hold up better.
- Top with a drizzle of maple syrup or a dollop of dairy-free whipped cream for extra indulgence.
- Leftovers can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg