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.
This post may contain affiliate links. Please read our Disclosure Policy.
❤️ 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.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
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!
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!
I am so glad you loved the recipe. Thank you so much for coming back to let me know!!
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!
I am so glad you are having fun experimenting with different flavors! Thank you for coming back to let me know.
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!
I’m
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.