Gluten Free Bread Pudding Recipe

Gluten Free Bread Pudding Recipe

This easy gluten-free bread pudding recipe is a great way to use up leftover dry bread in this popular dessert.

Traditional bread pudding has always been a favorite of mine.

It reminds me of a dessert version of french toast … I mean what’s not to love about that? It’s a great recipe and the best part is how easy it is.

But obviously the original recipe (a must-serve during the holiday season) is a no-go for gluten-free eaters like I serve in my home. Luckily, with a few gluten-free swaps and simple ingredients, it’s easy to come up with a homemade gluten free version that rivals the best bread pudding you’ve ever had.

Gluten Free Bread Pudding Recipe
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Gluten Free Bread Pudding Recipe

This easy gluten-free bread pudding recipe is a great way to use up leftover dry bread in this popular dessert. If you’re not a big fan of raisins, you can omit them.

  • Author: Regan Jones, RDN
  • Prep Time: 5
  • Cook Time: 80
  • Total Time: 1 hour 25 minutes
  • Yield: 9 servings 1x
  • Category: Dessert
  • Diet: Gluten Free

Ingredients

Scale
  • 1/4 cup raisins
  • 2 tablespoons orange juice
  • 1/4 cup of milk *
  • 1/3 cup sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash of salt
  • 3 large eggs, at room temperature and lightly beaten
  • 4 1/2 cups gluten-free Canyon Bakehouse Hawaiian or Udi’s gluten free white bread (about 8 ounces), lightly toasted* and cubed
  • Cooking spray
  • 1/4 cup sugar or brown sugar
  • 2 tablespoons dark corn syrup or maple syrup
  • 2* tablespoons butter
  • 1 tablespoon orange juice

Instructions

  1. Combine raisins and 2 tablespoons orange juice in a bowl. Microwave on HIGH 30 seconds. Let stand 5 minutes to allow time for soaking raisins.
  2. Combine milk and next 6 ingredients (milk through eggs) in a large bowl. Add bread, tossing gently to coat. Spoon bread cube mixture into an 8-inch square casserole dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with plastic wrap; let stand 30 minutes.
  3. Meanwhile, preheat oven to 350 degrees F.
  4. Place dish in a 13- x 9-inch baking pan or dish; add hot water to pan to a depth of 1 inch. Bake, covered with aluminum foil, at 350° for 30 minutes. Uncover and bake an additional 20 minutes or until a knife inserted in center comes out clean and top is lightly toasted.
  5. Meanwhile, combine remaining sugar, corn syrup, and butter in a medium saucepan over medium heat. Bring to a simmer; cook 1 minute, stirring constantly. Remove from heat; stir in remaining orange juice. Pour over warm bread pudding.

Notes

*Alternatively:

-Almond milk may be used for a dairy-free option.

-Leftover gluten free cubed bread or day-old bread and stale bread cubes may be used. I like to save the ends of breads to use in this recipe.

-When using maple syrup in this gluten free caramel sauce, sauce will be noticeably thinner than with corn syrup.

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