Gluten Free Creamy Caramel Bread Pudding

If you have stale or leftover bread…like unwanted “ends”, turn them into a delicious gluten free bread pudding!

Gluten Free Bread Pudding with Caramel

As I mentioned in another post, my kids won’t eat the ends of our gluten free bread. I saved the ends for months in my freezer. I had saved so many that I was able to make a stuffing and this easy bread pudding recipe.

I wanted to make a bread pudding that was good enough to compete with the typical Thanksgiving/pumpkin desserts. Bread pudding just doesn’t sound as special as pumpkin pie….but don’t let the title of this dessert fool you.

This gluten free bread pudding recipe is amazing and it will wow your guests this holiday season.

whole star anise

This is the first time I used star anise in my baking. Those pretty little flower shaped spice pods are star anise.

ground star anise

I used a grinder I picked up years ago from a Pampered Chef party.

cocon milk and wet ingred

Here are wet ingredients cooked together. You can see the spice floating in the coconut milk.

ready to bake

Ready to bake after the bread cubes soaked for two hours.

Gluten Free Bread Pudding

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Tools You Need To Make This Recipe:

  1. Deep muffin tin…this way you can ensure you are getting a big dessert that :-).
  2. Coconut sugar. This is lower glycemic than regular sugar and has the same yummy taste.

How to make gluten free bread pudding:

Gluten Free Bread Pudding
Gluten free and dairy free bread pudding that is absolutely delicious.
Course: Dessert
Cuisine: American
  • 3/4 cup coconut sugar
  • 3 egg yolks
  • 4 cups gluten free bread cut into cubes
  • 1 tablespoon orange zest
  • 1/2 stick melted butter
  • 1/4 teaspoon clove
  • 1/4 teaspoon star anise
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 2 1/2 cup coconut milk
  • cup optional: 1/4 cup raisins
  • optional: caramel sauce
  1. Preheat oven to 350 degrees.
  2. In a large bowl add bread cubes and toss with melted butter.
  3. Put in a baking dish and bake until golden.
  4. In a saucepan, add coconut sugar and milk, spices, and orange zest.
  5. Cook on low heat until hot. Do not boil.
  6. Add vanilla and remove from heat.
  7. In a small bowl, add egg yolks.
  8. Add 1/4 of coconut milk mixture slowly, whisking quickly to prevent eggs from cooking.
  9. Add this back to the pot of coconut milk and whisk to blend.
  10. Pour over bread cubes and allow to sit for 2 hours.
  11. Preheat oven to 350 degrees.
  12. Spray oil on a baking pan with 6 four inch cake sections. It is almost like oversized muffins.
  13. (You can also make a large dish of the bread pudding if you don't want individual sized bread pudding.)
  14. Pour bread cubes and mixture into baking dish.
  15. Bake for 20-25 minutes until golden.
  16. Top with caramel sauce (optional)

Here are More Delicious Desserts to Try!


Here is another gluten free bread pudding recipe to enjoy, Gluten Free Sweet Potato Bread Pudding

Gluten Free Sweet Potato Bread Pudding found at







  1. love all the flavors in this GF treat

  2. Bread pudding and caramel sauce!!! Why yes please, two servings please!

  3. My mouth is watering. This is one of my favorites, and of course I love that you’ve made it gluten free!

  4. What could you use in place of butter?

  5. Hi! Will this recipe work with lite and full fat coconut milk?

  6. Just prepared this dessert, it’s in the soaking phase. Do I put it in the fridge for two hours or leave on counter? Please let me know.
    I didn’t have star anise and used nutmeg. I’ll let you know how it turns out.


  1. […] This is the perfect vanilla sauce for this gluten free bread pudding. […]

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