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Gluten Free Old-Fashioned Bread Pudding

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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!

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

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 Gluten Free Banana Bread Pudding recipe!! It will also taste great with the vanilla sauce!

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
  • Udi’s
  • Franz Bakery
  • Schar
  • 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:

Ends and crusts come in handy when we are craving either gluten-free French Toast Casserole or even this Sweet Potato Bread Pudding.

We hope you love this old-fashioned gluten free Bread Pudding from scratch recipe.”

A baking dish filled with baked gluten free bread pudding

Top With This Vanilla Cream Sauce

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.

Easy vanilla cream sauce in a jar with a vanilla bean on top of the jar

This is the ultimate bread pudding sauce, but you can also drizzle this vanilla cream on cake, pancakes, or waffles, and ice cream too!!

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

Can you freeze this gluten free bread pudding 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!)

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

Bread Pudding Flavors

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 different.

Most commonly people add cinnamon to bread pudding. I have also used cardamom.

Variations of This Old-Fashioned Bread Pudding 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!

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Things You Need To Make This Recipe:

  1. A non-stick 8×8 baking pan.
  2. A strong whisk to blend up the eggs and milk.

recipe love

Gluten Free Grandma's Old-Fashioned Bread Pudding

Gluten Free Grandma's Old-Fashioned Bread Pudding

Yield: 10
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

An easy gluten free version of Grandma's homemade bread pudding recipe.

Ingredients

  • 3 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

Instructions

  1. Preheat the oven to 350F degrees. Spray an 8x8 baking dish with coconut oil.
  2. Mix all wet ingredients in a bowl. Add in the sugar, salt, and butter.
  3. Add bread cubes, mix, and allow to sit for 20 minutes so it absorbs the liquid. Stir every 5 minutes.
  4. Pour the mixture into a baking dish and spread around the pan.
  5. Bake 20-25 minutes until cooked.
Nutrition Information:
Yield: 10
Amount Per Serving:Calories: 159 Saturated Fat: 3g Cholesterol: 79mg Sodium: 165mg Carbohydrates: 20g Sugar: 15g Protein: 2g
**If your gluten free flour blend doesn't include Xanthan Gum, please add 1/2 to 1 teaspoon! **Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
© Sandi Gaertner
Cuisine: American / Category: Dessert

More Yummy Gluten Free Recipes to Try!

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Reader Interactions

Comments

  1. Stephanie Walker

    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. The coconut milk coolwhip from Publix was a good topping as well!

    Reply

    • Sandi Gaertner

      Hi Michelle, the sauce recipe link is linked twice, once after the first photo, then further down mid-way. Please let me know if you don’t see it. I am not sure what you mean by things cutting off.

      Reply

  3. Amy

    Hi
    The recipe ingredient list has sugar. and in the directions it states brown sugar. Do you use white or brown sugar for this recipe? I thought it was probably white sugar but wanted to ask.

    Thank you. My husband keeps asking me if i am going to make the bread pudding today 🙂

    Reply

    • Sandi Gaertner

      Hi Amy, You can use either regular or brown sugar in this recipe. I amended it to say regular sugar since that is what I used for the photos. Thank you so much for writing for clarification.

      Reply

  4. Sara

    Looks delicious but after I started making this, there are no directions for the last few ingredients. What do we do with the butter, brown sugar, salt? It just says to mix the wet ingredients and put them into the pan….bit confused

    Reply

  5. Cinnamon Flowers

    Made this tonight using Franz multigrain gluten free bread. Added pecans. Turned out Delicious and your vanilla cream sauce was perfect complement to it. Thanks fpr the recipe!

    Reply

  6. Alissa

    Hi! I look forward to making this for Thanksgiving! I was just a bit confused about when you said bread cubes. What does that entail?

    Reply

  9. Lauren Vavala

    I have never had a bread pudding which is just crazy! I feel like it’s one of those things that I’m going to try and realized I’ve been missing out all my life because the ingredients are all delicious and the final result looks soooo good!

    Reply

  12. Kathy

    Easy to prepare and looked great. My family has allergies to gluten and dairy and this is something everyone ate. It was delicious. We added the vanilla sauce and YUM!!! Cooked it in a cast iron skillet.

    Reply

    • Sandi Gaertner

      Hi Joanne, Thank you for bringing this to my attention. I merged my smaller blog into my larger one and it seems like the recipe didn’t transfer properly. I have this fixed now. Thank you!!

      Reply

  14. Linda

    This looks yummy. Bread pudding has always been my favorite since childhood (we wont discuss how long that had been. LOL) My daughter and family are GF and when they have dinner with me I usually ask her to make dessert as I don’t keep the flours, etc. Since peaches are in season do you think that a layer of peaches on the bottom of the baking pan would work or would it make it too soupy? Thanks.

    Reply

  15. Carol

    This looks delicious! Thank you for sharing your recipe.
    I have two questions:
    1. Do you think flax egg will work in place of real eggs for your bread pudding?
    2. Can you tell us about how many cups of diced bread you use? Gluten Free bread slices vary in size so very much! Some ready made breads are small loaves, some are larger, some thick sliced some thin sliced. Even beads made with wheat can vary.

    Reply

    • Sandig45

      You are so welcome Carol. I have never tried flax eggs with this recipe, but I suspect it won’t work…the consistency is so different. As for the quantity of bread, I believe it was 5 1/2 cups of bread cubes.

      Reply

    • Sandig45

      Hi Mary, I used a little of everything when I made this. I think gluten free white bread is best as it absorbs the liquid really nicely. That being said, I tend to use the ends of the bread because my kids don’t like them for sandwiches. In this recipe, I would say the bread is about 85% Trader Joe’s gluten free bread in the green checkered bag.

      Reply

  17. April J Harris

    This looks like such a delicious bread pudding! I love how versatile the recipe is too. The sauce looks very yummy as well!

    Reply

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