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!

A slice of gluten free bread pudding on a white plate.

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 I love this recipe:

  1. My Grandma knew her stuff. Trust me, this recipe is delicious.
  2. 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!
  3. 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.
  4. This is an easy recipe to make ahead and bake later when you are ready.
  5. This recipe has a really easy dairy-free option.

Reader Rave

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., Facebook comment

Ingredient Notes:

Photos of the bread pudding ingredients.
  • 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. 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 – I use unsalted butter. To make this dairy-free, use vegan butter or coconut oil.

Flavor Variations:

  • 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!
  • Use this Gluten Free Irish Soda Bread in place of the bread!

Recipe Step-By-Step Directions:

The cubes of bread on a cutting board.

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.

Whisking the wet ingredients in a glass bowl.

Step 2: Add the wet ingredients and whisk to blend in a smaller mixing bowl.

Bread cubes absorbing the liquid.

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.

Cover the bowl with plastic wrap if you are making this gluten-free bread pudding recipe ahead and place it in the refrigerator. This mixture can soak overnight.

The baked bread pudding in an 8x8 pan.

Step 4: Bake at 350º 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.

A spoon is drizzling the vanilla cream sauce on top of this gluten free bread pudding!

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 or whipped cream.
A slice of old fashioned gluten free bread pudding with vanilla cream sauce.

Recipe FAQ:

What gluten free bread is best for bread pudding?

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.

How long does bread pudding keep?

Bread pudding is 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!)

Can you freeze this recipe?

You can freeze this bread pudding if you have leftovers or want to serve this at a later date. You can reheat in the microwave or thaw in the refrigerator.

A slice of gluten free bread pudding with vanilla sauce on a plate.

Reader Reviews:

I’ve made this gluten free bread pudding and agree with everyone; it’s so good!”

Kris M-T

More Gluten-Free Dessert Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This helps others know that this recipe is delicious. Thank you!

Gluten Free Grandma’s Old-Fashioned Bread Pudding

Sandi Gaertner
An easy gluten free version of Grandma’s homemade bread pudding recipe.
4.79 from 78 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 15 minutes
Total Time 50 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 10
Calories 406 kcal


  • 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 8×8 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.


  1. 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.
  2. You can use non-dairy milk or regular milk if you are not dairy-free.
  3. If you are dairy-free you can use either plant-based butter or coconut oil.
  4. 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.


Serving: 1gCalories: 406kcalCarbohydrates: 60gProtein: 7gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 96mgSodium: 469mgPotassium: 27mgFiber: 2gSugar: 22gVitamin A: 461IUVitamin C: 0.01mgCalcium: 185mgIron: 1mg
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Nutrition Disclaimer

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.

Note this recipe was updated from an older April 2017 post with more detailed instructions.

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Recipe Rating


  1. 5 stars
    This is by far the best bread pudding I’ve ever had. Hands down…
    I, made it last weekend and am making it again this weekend…thank you so much for this gluten free recipe…👍😊

  2. I plan on making this the day before I cook it. Want to put apple in it, when and how much would you add. Can’t wait to make this.

  3. 5 stars
    I love this bread pudding! I’ve never made bread pudding before, but this recipe was so easy & yummy. I will definitely make this again!

  4. 5 stars
    Love this recipe. Have used it with alk kinds of bread, and each is little different in how much they absorb and how long it takes to cook but in the end its always great. I’ve used dairy and not dairy, topped with apoles, added fruit, and even used day old pancakes,and pumpkin spice mix. Just really a great basic, easy recipe that lets you plat around quite a lot!