If you are looking for an old-fashioned bread pudding recipe, it doesn't get any better than my Grandma's recipe. I made a gluten free version, and I hope you love this easy gluten free bread pudding recipe as much as we do!
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. Now that we are gluten free, it is still easy to enjoy this dessert using gluten free bread.
If you love bread pudding as much as we do, you will want to try this gluten free banana bread pudding recipe!
Why This Recipe Is Special:
You need to try my Grandma's recipe for so many reasons!
- My Grandma knew her stuff. Trust me, this recipe is delicious.
- Not only is this old-fashioned bread pudding creamy and sweet, but it also helps eliminate food waste!! It helps you to know what to do with leftover gluten free bread!
- I don't know about your kids, but mine will NOT eat the ends of a loaf of bread. If you have ever wondered what to do with the ends, this recipe will save you! If your kids won't touch the ends (or crusts) either, save them up in a big bag in your freezer until you have enough to make this recipe.
- This is an easy recipe to make ahead and bake later when you are ready.
I used gluten free white sandwich bread from Trader Joe’s and it turned out perfect! Also used real maple syrup instead of sugar and added a bit of caramel extract."Stephanie W.
- Your favorite gluten free bread - see the FAQ below for my favorite gluten free bread brands.
- Eggs - size large
- Milk - I love using either coconut milk or almond milk. You can also use regular milk if you are not dairy-free.
- Sugar - Many also love making this recipe with brown sugar and coconut sugar too. Note these will darken your bread pudding in color.
- Ground cinnamon - I also love a dash or two of ground nutmeg.
- Butter or Plant-Based Butter - To make this dairy-free, use vegan butter or coconut oil.
- Nuts like walnuts or pecans.
- Raisins or other dried fruit.
- Chunks of fresh fruit like apples or apricots.
- Chocolate would be sinfully good baked into this gluten free bread pudding too!
Recipe Step-By-Step Directions:
Step 1: Grab a serrated bread knife and use it to cut your gluten free bread and ends into cubes. You can make your cubes any size. I like to make them 1-inch minimum. Place the bread cubes in a large bowl.
Step 2: Add the wet ingredients and whisk to blend in a smaller
Step 3: Pour the liquid over the bread cubes. Mix well to coat the bread cubes and allow the mixture to sit for at least 15 minutes so the bread absorbs all of the liquid.
If you are making this gluten free bread pudding recipe ahead, cover the bowl with plastic wrap and place it in the refrigerator. They can soak overnight.
Step 4: Bake at 350 degrees F for 25-30 minutes until the bread pudding is slightly golden on top. You can enjoy this homemade gluten free bread pudding warm or cold.
Bread Pudding Toppings:
- The star of this gluten-free, dairy-free bread pudding recipe is the homemade vanilla cream sauce. This quick and easy recipe adds a 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!
- Top with vanilla ice cream.
We use several kinds of gluten free bread in our house. Our favorites to use in bread pudding are Canyon Bakehouse Hawaiian Bread, Canyon Bakehouse Country White Bread, or Franz Moutain White bread.
Bread pudding is really easy to make and can last in the refrigerator for about four days. (My family never has dessert leftovers, but that is my best guess!)
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.
I’ve made this gluten free bread pudding and agree it’s good!"Kris M-T
Note this recipe was updated from an older April 2017 post with more detailed instructions.
Gluten Free Grandma's Old-Fashioned Bread Pudding
- 3-4 ½ cup gluten free bread cubes
- 4 large eggs
- 2 cups almond or coconut milk see note
- 1 teaspoon ground cinnamon
- ¼ cup melted butter or plant-based butter unsalted
- ¾ 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 at least 15 minutes, so it absorbs the liquid. Stir every 5 minutes. You can also let it sit in the refrigerator overnight.
- Pour the mixture into a baking dish and spread around the pan.
- Bake 25-30 minutes until golden on top.
- Note the type of gluten free bread you use may matter in this recipe. Some more dense gluten free bread, especially multigrain bread, does not absorb as much liquid. You can feel free to adjust the liquid and bread quantity accordingly.
- You can use non-dairy milk or regular milk if you are not dairy-free.
- If you are dairy-free you can use either plant-based butter or coconut oil.
- Store in an airtight container for up to 3 days in the refrigerator.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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I think this recipe would be nice adding fruit as diced apple or pear.
What do you think?
I bet that would taste incredible!
Hi! I store my GF bread in the freezer; would you recommend a basic thawing first, or perhaps toast it a bit? Thanks!
Hi Jennifer, I recommend thawing the bread. It will absorb the liquids and taste way better.
Our butter was melted but got solid again when we tried to mix it into the cold milk! Probably make sure the butter is very hotly melted or else let your milk and eggs go room temperature. (I was too worried about not cooking the eggs with it. Hopefully it still comes out good)
That is a good tip, thank you.
Am I missing the vanilla cream sauce recipe? I see where it talks about it but then I don’t see it in the recipe. Thanks.
Hi Erin, here is that sauce. https://www.fearlessdining.com/homemade-vanilla-cream-sauce/
Anyone able to recommend which brands taste best? I saw a comment about Trader Joe's. There isn't a TJ near me. 🙁 I can always find Schar and Udis brand bread, occasionally Canyon.
Hi Paula, I like to use Franz Mountain White and Canyon Bakehouse Country White. The fluffier breads absorb more of the liquid and flavors.
Totally Awesome! I just made this and gluten free bread never tasted better! It did take a little longer to cook for me. Try it you will love it!
I am so glad you loved the recipe, Barbara. The baking time may be related to how deep your pudding was, or the size of the pan. Thank you so much for coming back to let everyone know the recipe is good :-).
I have been saving the gluten free bread loaf ends in a Ziploc bag in the refrigerator because my son won't eat them but GF bread is expensive so I won't waste it. Made this for him today and he LOVES it. I actually cooked it 100° hotter for the same amount of time because it was really runny but it turned out perfect!
Making this recipe for bread pudding right now and the recipe calls for 3 cups bread cubes. Now I’m reading through comments and there’s a reply that says it’s 5 1/2 cups of bread cubes. Is it 3 cups or 5 1/2? It looks very soupy...
Hi Leslie, thank you for your note. The amount of bread cubes varies a bit with the brand of bread I am finding. If yours is really soupy, please do add more bread cubes. For some reason multigrain bread for me I had to up to 4 cups of cubes. Let me clarify the recipe a bit more. Thank you so much for reaching out.