Gluten Free Bread Pudding

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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.

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:

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

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