If you are looking for an old-fashioned, gluten free bread pudding recipe, it doesn’t get any better than my Grandma’s homemade recipe. I created this gluten free version because I wanted to be able to enjoy the flavors, and I hope you love this gluten free bread pudding recipe as much as we do! All you need are a few simple ingredients, and you can make it in under an hour.
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❤️ Sandi’s Recipe Summary
The Quick Bite: This homemade gluten free bread pudding has an old-fashioned, classic flavor. It was my grandmother’s recipe, but I swapped out the bread to make it gluten free. It is pure comfort food and can be served warm or cold. Make it in under an hour. Make-ahead directions are included, and there is a dairy-free option.
This is by far the best bread pudding I’ve ever had. Hands down…
ann, blog comment
I, made it last weekend and am making it again this weekend…thank you so much for this gluten free 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. We made it with thick pieces of crusty bread, then smothered it in vanilla cream sauce. Now that we are gluten free, it is still easy to enjoy this dessert using gluten free bread.
This is an easy recipe to make ahead and bake later when you are ready. This recipe has a really easy dairy-free option. I created this gluten free bread pudding recipe without raisins, but you can always add them in if you prefer. I like to soak mine in dark rum, and then add them for extra flavor.
If you love bread pudding as much as we do here at Fearless Dining, you will want to try this gluten free banana bread pudding or this gluten free chocolate bread pudding recipe. I also have a popular gluten free eggnog bread pudding recipe that is great for the holidays.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Your favorite gluten free bread – I have tested this recipe with several brands of gluten free bread. Use the Hawaiian bread if you want this gluten free bread pudding recipe to be on the sweeter side. Our favorites for bread pudding are Canyon Bakehouse Hawaiian Bread, Canyon Bakehouse Country White Bread, and Franz Mountain White Bread.
- Eggs – I used large eggs.
- Milk – I love using coconut or almond milk when I make this recipe, but you can also use regular milk if you are not dairy-free.
- Sugar – I used granulated sugar. Several of my readers have written that they love making this recipe with brown sugar and coconut sugar. These will darken your bread pudding.
- Ground Cinnamon – I also love a dash or two of ground nutmeg.
- Butter or Plant-Based Butter – I use unsalted butter. For a dairy-free version, use vegan butter or melted coconut oil.
How to Make Gluten Free Bread Pudding (Step-By-Step)
Step 1: Grab a serrated bread knife and cut your gluten-free bread into cubes. You can make your cubes any size. I like to make them at least 1 inch. Place the bread cubes in a large bowl.
Step 2: In a smaller mixing bowl, whisk the wet ingredients to combine.
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Step 3: Pour the liquid over the bread cubes. Mix well to coat the bread cubes, then let the mixture sit for at least 15 minutes so the bread absorbs all the liquid. The bread needs time to fully absorb the custard, or the center bakes dry while the edges turn soggy.
👀 Sandi Says: Some denser gluten-free bread, especially multigrain and rice-heavy brands of bread, may not absorb as much liquid. Feel free to adjust the liquid and bread quantity accordingly.
Cover the bowl with plastic wrap if you are making this gluten-free bread pudding recipe ahead, and refrigerate. This bread and liquid mixture can soak overnight.
Step 4: Bake at 350ºF 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, easy recipe adds a new sweet vanilla flavor to this gluten-free bread pudding. 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.
Try these yummy 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!
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:
- Easy Tapioca Pudding – This is the creamiest pudding, and it is gluten-free!
- Decadent Gluten Free Chocolate Cake
- Gluten Free Cranberry Bundt Cake – Perfect for entertaining!
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 brand of bread you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Grandma’s Old-Fashioned Bread Pudding
Ingredients
- 3-4 ½ cup gluten free bread cubes
- ¾ cup sugar
- 1 teaspoon ground cinnamon
- dash salt
- 4 large eggs
- 2 cups almond or coconut milk see note
- 1 teaspoon pure vanilla extract
- ¼ cup melted butter or plant-based butter unsalted
Method
- Preheat the oven to 350º F. Spray an 8×8 baking dish with coconut oil or gluten free baking spray.
- Combine the 4 large eggs, 2 cups almond or coconut milk, 1 teaspoon pure vanilla extract, and 1/4 cup melted butter or plant-based butter in a mixing bowl. Whisk to blend. Add the 3/4 cup sugar, 1 teaspoon ground cinnamon, and dash salt, and whisk again.
- Add 3-4 1/2 cup gluten free bread cubesAdd 3-4 1/2 cup gluten free bread cubes and mix them into the liquid mixture. Let them sit and absorb the liquid for at least 15 minutes. Stir every 5 minutes. You can also let it sit in the refrigerator overnight.
- Pour the mixture into an 8×8 baking dish and spread around the pan.
- Bake 25-30 minutes until golden on top.
Nutrition
Notes
- Note that the type of gluten free bread you use may matter in this recipe. Some denser gluten-free bread, especially multigrain bread, does not absorb as much liquid. Feel free to adjust the liquid and bread quantity accordingly. I tested this recipe using Franz GF, Mountain White, Canyon Bakehouse Multigrain, and Udis.
- 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 in the refrigerator for up to 3 days.
- You can freeze this bread pudding if you have leftovers or want to serve it later. Reheat in the microwave or thaw in the refrigerator.
Private Notes
Tried this recipe?
Let us know how it was!
Note: This recipe was updated from an older April 2017 post with more detailed instructions.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Any replacement for the egg? Looks great but husband and daughter can’t have eggs. 🙁
Hi Dale, I have never tried this egg-free so I am honestly not sure how to direct you.
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!
I am so glad you liked it Stephanie 🙂
Where is the sauce recipe? The bread pudding recipe cuts off in the middle and the rest disappears.
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.
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 🙂
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.
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
Hi Sara, Thank you so much for your note. I clarified a bit for you, please let me know if that helps.
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!
I am so glad you liked it! I hope you had a nice holiday.
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.
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.
Peaches sound like a delicious addition! Please come back and let us know how you added them 🙂
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.
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.
It looks so yummy! I am going to make it for Thanksgiving! Do you use Gluten Free white bread? Or 7 grain?
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.