If you are looking for an old-fashioned bread pudding recipe, it doesn’t get any more old-fashioned than this easy gluten free bread pudding recipe.
Top this homemade gluten free bread pudding recipe off with an incredible homemade vanilla cream sauce and enjoy! If you love bread pudding as much as we do, you will want to try this gluten free banana bread pudding recipe!
I don’t know about you, but old-fashioned bread pudding has been one of our family’s comfort foods for as long as I can remember. It was made with thick pieces of crusty bread and then smothered in vanilla cream sauce.
Times have changed and I just don’t have time to make gluten-free crusty bread. I have been using a cheat of sorts. If you love bread pudding as much as we do, you will also want to try this to die for this Gluten Free Banana Bread Pudding recipe!! It will also taste great with the vanilla sauce!
This recipe is really fun to make with your kids. If you love cooking in the kitchen with kids, here are 12 fun recipes to make with kids!
What kind of bread is best for a gluten free bread pudding?
We use several kinds of gluten free bread in our house. Our favorites to use in bread pudding are:
- Trader Joe’s
- Franz Bakery
- Canyon Bakehouse
I am sure a lot of other brands would be delicious in this classic bread pudding recipe…these are just the loaves of bread we use the most. I use mostly the “ends” to create the breadcrumbs for this bread pudding. My kids won’t touch the ends (or crusts) so I save them up in a big bag in our freezer.
What to do with bread crusts and ends:
We hope you love this old-fashioned gluten free Bread Pudding from scratch recipe.”
Top with homemade sauces
The star of this recipe is the homemade vanilla cream sauce. This recipe is quick and easy and adds a whole new sweet vanilla flavor to this easy gluten free bread pudding recipe. There is even a vegan option if you prefer.
You can also top this simple gluten free bread pudding with this homemade bourbon butterscotch sauce!
This is the ultimate bread pudding sauce, but you can also drizzle this vanilla cream on cake, pancakes, or waffles, and ice cream too!!
Can you freeze this recipe?
You can freeze this bread pudding if you have leftovers or want to serve this at a later date. To reheat, you can reheat in the microwave or thaw in the refrigerator.
How long does bread pudding keep?
Bread pudding is really easy to make, and it can last in the refrigerator for about 4 days. (My family never has dessert leftovers, but that is my best guess!)
As you scan the ingredients, you will realize this is a basic bread pudding recipe. You can most definitely vary the seasonings to make this pudding have different flavors.
Most commonly people add cinnamon to bread pudding. I have also used cardamom and ginger.
Variations to try with this recipe:
- You can add nuts.
- Raisins, or other dried fruit. (Can’t you just imagine dried tart cherries? It would be delicious!!)
- Chunks of fresh fruit like apples or apricots.
- Chocolate would be sinfully good baked into this gluten free bread pudding too!
Things You Need To Make This Recipe:
- 3-4 1/2 cup gluten free bread cubes
- 4 eggs
- 2 cups almond or coconut milk, (not canned)
- 1 teaspoon cinnamon
- 1/4 cup melted butter
- 3/4 cup sugar
- dash salt
- Preheat the oven to 350 degrees F.. Spray an 8x8 baking dish with coconut oil.
- Mix all wet ingredients in a bowl. Add in the sugar, salt, and butter.
- Add bread cubes, mix, and allow to sit for 20 minutes so it absorbs the liquid. Stir every 5 minutes.
- Pour the mixture into a baking dish and spread around the pan.
- Bake 20-25 minutes until cooked.
Note, the type of gluten free bread you use may matter in this recipe. Some more dense gluten free bread, especially multigrain breads do not absorb as much liquid. You can feel free to adjust the liquid and bread quantity accordingly.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 415Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 72mgSodium: 416mgCarbohydrates: 41gFiber: 5gSugar: 19gProtein: 10g