Gluten Free Bread Pudding

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!

gluten free bread pudding with creamy vanilla bean sauce on gold rimmed plate

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 where the owner/chef was from New Orleans and someone in my group was ordering bread pudding. So I took a bite and was forever changed. If I didn’t already know, I would never have 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!!

Bread Choices for Gluten Free 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:

Make the Custard

The custard portion of gluten free bread pudding is so simple and quick, it can be mixed together in a large bowl with just a whisk. Eggs, milk, sugar, salt, and spices are whisked together until combined.

Add the Cubed Bread and Raisins

If you’re using raisins, add them along with the cubed bread to the custard mixture. Toss all the bread and press down until it’s completely submerged in the custard mixture. Let it sit for about a half an hour, which will allow the bread to soak up as much of the liquid as possible.

Pour the soaked bread and raisins mixture into a buttered baking dish (my dish is a 9 by 9-inch and it’s about 2 1/2 to 3 inches tall). Cover with aluminum foil and bake at 325 degrees F for 40 minutes. Remove the foil and continue to bake for another 10-15 minutes, or until the top is golden brown and crusty.

Make the Vanilla Sauce

There are many different sauces to pour over bread pudding and all of them are fantastic (see my Gluten Free ‘Ohana Bread Pudding for an alternative to vanilla sauce).

What I like the most about this sauce is how thick it is. It gets its thickness from an egg and a little bit of cornstarch, which almost creates a custard base to the sauce. And I love how the little flecks of vanilla bean seeds pop in the creamy sauce, both texturally and visually.

Whisk together light brown sugar, cornstarch, pinch of cinnamon, egg, butter, whole milk, vanilla bean seeds or vanilla extract, and salt in a medium saucepan until smooth. Heat over medium heat until thickened and the sauce coats the back of a spoon, about 10-12 minutes. Remove from the heat. The sauce will thicken further upon sitting.

vanilla sauce coating the back of a spoon

Can I Use Store Bought Gluten Free Bread?

Yes, you can use store bought gluten free bread, although just note you won’t have the same size of bread cubes as you would with a homemade loaf of, say, challah or cinnamon raisin bread.

How Long Will Gluten Free Bread Pudding Last?

Stored in the refrigerator, well covered, gluten free bread pudding will last 4-5 days. Any longer than that and it begins to dry out. The sauce can also be kept well covered in the fridge for the same amount of time.

large scoop of bread pudding

Whether you make it with leftover homemade gluten free bread or with store bought, this gluten free bread pudding is just the comfort food to serve this fall.

gluten free bread pudding with creamy vanilla bean sauce on gold rimmed plate

Gluten Free Bread Pudding

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!
Print Recipe
CourseDessert
CuisineAmerican
Keywordbread pudding, Gluten Free
Prep Time10 minutes
Cook Time1 hour
Servings9 servings
AuthorKim

Ingredients

  • 5 large eggs
  • 3 cups (720 ml) whole milk
  • ½ tsp ground nutmeg
  • 1 tsp ground cinnamon `
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) lightly packed brown sugar
  • 6 cups cubed stale gluten free bread (see post for bread choices)

Vanilla Bean Sauce

  • ½ cup (100 g) lightly packed brown sugar
  • 1 tbsp cornstarch
  • 1 large egg, at room temperature
  • 2 tbsp butter
  • cups (300 ml) whole milk can use dairy-free alternatives
  • pinch of salt
  • pinch of cinnamon
  • 1 tbsp vanilla extract or the seeds from one vanilla bean

Instructions

  • Preheat oven to 325° F.
  • In a large bowl, whisk together eggs, whole milk, nutmeg, cinnamon, granulated sugar, and brown sugar until well incorporated and smooth.
  • Add stale bread cubes to custard mixture and toss to coat. Push bread down into custard to cover completely and allow to sit for 30 minutes.
  • Pour bread cubes with custard into buttered baking dish (mine was a 9 by 9-inch square, but use what you have). Cover tightly with foil and bake for 40 minutes. Remove foil and bake an additional 10 minutes, or until golden brown on top.

Vanilla Bean Sauce

  • In a medium saucepan, add all sauce ingredients and whisk to combine. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, about 10-12 minutes. Remove from the heat.



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