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Home » Recipes » Gluten Free Desserts

Gluten Free Bread Pudding

Published: Feb 23, 2024 · Modified: Oct 3, 2024 by Kim · This post may contain affiliate links · 4 Comments

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Custardy and soft with a killer vanilla sauce poured on top, this gluten free bread pudding is the perfect thing to make with stale gf bread.

slice of gf bread pudding on white scalloped plate with sauce pouring over top.

UPDATE: This gluten free bread pudding recipe was originally published on October 1, 2020 and has been updated with an entirely revamped recipe and sauce, new pictures, a new video, and new copy.

Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.

I used to look at bread pudding with a scowl on my face. I thought it was disgusting looking. How could so many people like yucky mushy bread all stuck together with God knows what? Texture in food has always been a major thing for me.

But then I went to a restaurant at the oceanfront (here in VB) where the owner/chef was from New Orleans and someone in my group was ordering bread pudding. It was a jiggly "block" set on a plate with a sauce poured all around. I reluctantly took a bite and was forever changed. If I didn't already know, I would have never guessed this luscious dessert was made with leftover stale bread. It was sweet and custardy, studded with plump juicy raisins. And the sauce on top? To die for!!

here's what you'll need

ingredients for bread pudding measured and labeled.
  • Stale gluten free bread - it's not hard to accumulate gf bread that's stale or didn't come out quite right. More on that below.
  • Eggs - essential for custard-based recipes.
  • Milk and cream - the combination of both milk and cream create the perfect smooth and creamy texture.
  • Raisins - I love raisins and love them especially in bread pudding, but if you're not a fan, they are totally optional.
ingredients for sauce measured out and labeled.
  • Brown sugar -- using brown sugar versus granulated sugar creates more of a butterscotch sauce than a caramel sauce. Butterscotch and bread pudding were made for each other.
  • Heavy cream -- adds a little bit of creaminess to the butterscotch sauce.

How to Make Bread Pudding

I do things a little differently for my bread pudding than most. Most recipes soak the bread in a quick custard sauce made, in its simplest form, of eggs, milk and/or cream, and sugar. Here's how I do it:

pouring heavy cream over cubed and torn bread in large glass bowl.

Pour milk and heavy cream over cubed and/or torn bread pieces in a large bowl. Toss to coat fully and press down gently on top to soak all pieces in the milk/cream mixture. Let soak for at least 30 minutes.

eggs and sugars whisked together in large glass bowl.

Whisk together eggs, brown sugar, granulated sugar, cinnamon, and vanilla extract until smooth.

raisins sitting on top of soaked bread in large glass bowl.

If using, add raisins on top of soaked bread in bowl.

mixing together soaked bread with egg mixture with large metal spoon.

Pour egg mixture on top of soaked bread and stir to combine fully.

spreading bread mixture in rectangular glass pan with metal spoon.

Spread mixture into a greased 9 by 13-inch pan (or similar size). Bake at 350 degrees F for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

butter melting in small saucepan with brown sugar.

To make sauce, melt butter and brown sugar together in small saucepan.

whisking cream into brown sugar caramel sauce.

Once sugar has melted, carefully pour in heavy cream and whisk to combine.

whisking caramel sauce in small saucepan.

Frequently whisk sauce for 2-3 minutes or until slightly thickened. Remove from heat and add vanilla extract. Serve warm bread pudding with warm sauce (or top first with a scoop of vanilla ice cream and then the warm sauce). The BEST!

Bread Choices for GF Bread Pudding

People make bread pudding with any kind of bread. But we're gluten free and things are always different, especially when it comes to bread. Luckily, though, most of my gluten free bread recipes will make some amazing bread pudding. But the ones I like the most are the enriched breads.

When I have an overabundance of leftover gluten free bread, or when things go wrong with a bread bake (over proofing, under proofing, etc) I like to store these "failures" in the freezer for when I want to make bread pudding. Use any of these or any combination of these:

  • Challah
  • White Sandwich Bread
  • Croissants
  • Hamburger and Hot Dog Buns
  • 'Ohana Pineapple Bread
  • Panettone
  • Hawaiian Rolls
  • Cinnamon Raisin Bread
  • Hot Cross Buns
vanilla sauce coating the back of a spoon

Bread Pudding FAQs

Can I use store bought gluten free bread for bread pudding?

Yes, you certainly can! That's a great shortcut to quickly making gf bread pudding.

How long will gluten free bread pudding last?

Store in the refrigerator, well covered, it will last for 4-5 days. You can also freeze it for up to three months. To reheat leftovers, place one slice at a time in the microwave and microwave for 30 seconds. Microwave sauce separately for the same amount of time. Pour sauce over the warmed bread pudding.

Can I add nuts or other add-ins to gluten free bread pudding?

Absolutely! Chopped pecans, walnuts, or almonds are just a few nut ideas, but you can also add chocolate chips, white chocolate chips, or even fruit (think blueberries, bananas, etc).

Substitution Suggestions

  • I would not suggest substituting the eggs in this particular recipe. You could try a recipe especially made vegan, such as this one, if you need it to be vegan.
  • For the milk/cream, you can substitute any dairy-free milk alternative (almond milk, etc). If you sub with coconut milk (in the can) add unsweetened shredded coconut, banana slices and/or pineapple chunks or tidbits, and chopped macadamia nuts for a Hawaiian bread pudding. Yum!!

More Gluten Free Dessert Ideas

  • the best gluten free banana pudding recipe (with variations)
  • gluten free no bake dirt cake
  • gluten free patriotic berry trifle recipe
  • gluten free peach cobbler recipe
  • gluten free chocolate mousse cakes
  • gluten free strawberry lush
  • gluten free maple walnut blondies (Applebee's copycat)
  • gluten free 'Ohana bread pudding
  • gluten free any fruit crumble
large scoop of bread pudding

Whether you make it with leftover homemade or store bought gluten free bread, this gluten free bread pudding is the best comfort food ever!

slice of gf bread pudding on white scalloped plate with sauce pouring over top.

Gluten Free Bread Pudding

Kim
What could be more comforting than this gluten free bread pudding? Custardy and soft with a killer vanilla sauce poured on top, it's the perfect thing to make with stale challah!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
 

  • 8 cups (1.5lbs) cubed stale gluten free bread (see above for bread suggestions)
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 5 large eggs
  • ½ cup (100g) granulated sugar
  • ¾ cup (150g) lightly packed brown sugar
  • 1 teaspoon ground cinnamon `
  • 2 teaspoon vanilla extract

Butterscotch Sauce

  • ½ cup (113g) butter
  • 1 cup (200g) lightly packed brown sugar
  • ½ cups (120ml) heavy cream can use dairy-free alternatives
  • 1 teaspoon vanilla extract
  • pinch of salt (optional)
Get Recipe Ingredients

Instructions
 

  • Preheat your oven to 350°F. Grease a 9 by 13-inch baking dish or similar-sized casserole dish with butter or nonstick spray and set aside.
  • In a large bowl, pour milk and cream over cubed and/or torn stale bread and toss to coat fully. Press the bread down so it is fully submerged in the milks and let soak for at least 30 minutes.
  • In a medium bowl, whisk together eggs, granulated sugar, brown sugar, cinnamon, and vanilla until smooth.
  • Pour egg mixture over soaked bread and add raisins (or other mix ins). Toss to coat fully. Pour into prepared pan and bake for 35-45 minutes, or until a toothpick inserted into center comes out clean. Allow to cool slightly while making the sauce.

Butterscotch Sauce

  • In a small saucepan over medium heat, add butter and brown sugar and whisk until smooth. Allow to come to a boil and carefully add heavy cream, whisking constantly. As soon as the mixture comes back to a boil, set a timer for 3 minutes and boil constantly, whisking occasionally. Remove from heat and add vanilla and pinch of salt, if desired.

Notes

Bread pudding will keep in the refrigerator for up to 4 days, or can be sliced and frozen for up to 3 months.  
Keyword bread pudding, Gluten Free
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

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Comments

  1. Long says

    October 06, 2020 at 10:28 am

    Amazing food. I like to eat it. It taste is great. I usually eat this dish in the morning without getting bored. It is both delicious and nutritious. Your article is really helpful. Thank you.

    Reply
    • Kim says

      October 07, 2020 at 7:41 am

      Thanks so much!!!

      Reply
  2. Kristina Chadwick says

    October 01, 2020 at 2:46 pm

    Vanilla bean sauce on the recipe card seems to be missing the vanilla and cinnamon ingredients

    Reply
    • Kim says

      October 01, 2020 at 4:04 pm

      I'm so sorry! They're on there now 🙂

      Reply

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Hey there, I'm Kim!

I won't let a celiac diagnosis stop me from enjoying my passion for baking and cooking, so stick with me and I'll show you how to make the BEST EVER gluten-free renditions of the food we used to know and love 🤗

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