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.Print
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.
- Prep Time: 5
- Cook Time: 80
- Total Time: 1 hour 25 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Diet: Gluten Free
- 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
- 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.
- 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.
- Meanwhile, preheat oven to 350 degrees F.
- 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.
- 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.
-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.