Bread pudding is one of those recipes I come back to again and again when I’m in a hurry, have leftover gluten free bread on my hands or need to impress someone. There aren’t many recipes that can do triple duty and do them this well!
If you ever find yourself in need of a recipe to meet even one of those needs, this easy gluten free Bread Pudding Recipe is definitely one you should keep handy.
I also love bread pudding as a class of recipe in general, as it fits with my ideals as a “kitchen conservationist” — as in, I hate to waste anything! Re-use, re-purpose, re-cycle … even up-cycle!
I’m already quite fond of putting extra homemade gluten free bread to work in homemade gluten free croutons, gluten free bread crumbs, gluten free stuffing … so why not a gluten free dessert like gluten free bread pudding? It’s a natural.
Something akin to bread pudding has been served around the world for hundreds of years. Apparently way back in the 11th and 12th century, bread pudding was considered poor man’s comfort food-cum-dessert, and bore faint resemblance to the flavor-filled custardy creations of today. Early versions were often made of little more than dry bread soaked in water, then squeezed, sugared and baked with a few spices.
The bread puddings enjoying a renaissance in upscale eateries today are bit more fun and fancy, in part because modern varieties are often spiked with all kinds of yummy booze. But they don’t have to be.
Whether it suits your fancy or not (I use rum in mine, but offer a maple syrup option), I think you’ll find that this gluten free bread pudding recipe is extremely versatile. I hope you actually make it your own by dressing it up or down, and add your own touches, depending on what you have on hand and need to re-use, re-purpose, re-cycle … re-member?!
I also offer an egg-free option, and of course, this recipe is dairy-free, but feel free to use full octane dairy if you prefer. As for gluten free bread, use what you have on hand, but the best gluten free bread pudding will be the recipe made from the best gluten free bread. I recommend using homemade gluten free bread, since that’s always best!
Whether it’s a simple loaf of gluten free sandwich bread, or something fancier like gluten free challah, gluten free pumpernickel, gluten free sourdough, gluten free cinnamon-raisin bread … whatever bread you liked when it was fresh, you’ll like as gluten free bread pudding! It’s a lot like my gluten free Overnight French Toast Casserole if you’ve ever made that (if not, what are you waiting for!?!).
French Toast Casserole with gluten Free Sourdough
Just make sure the bread is either a day or two old or you’ve lightly toasted it on a cookie sheet in the oven at 175 F to dry it out a bit — this will help it to absorb all the yummy liquids you’ll be tossing the cubes in to bake. I also like to leave the crusts on for texture and for appearances, but that’s totally up to you.
I’ve added a couple options for add-ins like dried cranberries and nuts which you can feel free to ignore or embellish upon. If you have extra time, it’s extra delish to first soak the dried berries in rum, bourbon or whiskey before adding to the bread pudding for a punch of flavor, but again, not necessary.
A note on alcohol: read this article on gluten free alcohol if you’re confused about which alcohols are gluten free and how to tell the difference. It IS confusing stuff, so you’re not alone in that, but you should get the facts first.
As for making this easy recipe, it’s just as the name implies, and I’ll say it again: E.A.S.Y!
Just cube the gluten free bread and put it in the pan (along with any berries or nuts, if you’re adding them).
Then mix together all the liquids listed in my recipe in a separate bowl and simply pour them on top of the cubed gluten free bread, tossing them around a bit to make sure they’re all coated:
Bake for around 30 minutes, or until the liquids are more or less absorbed and the cubes have congealed together in a yummy, sticky mass of goodness.
Then pour on the sauce you made while the “pudding” was baking, and you’re done!
Ok, now go be a conservationist in the kitchen and bake a lovely gluten free Bread Pudding!
Easy Gluten Free Bread Pudding Recipe
If you're ever in a hurry, have leftover gluten free bread or need to impress someone, this easy gluten free Bread Pudding Recipe is the recipe you will turn to again and again.
Ingredients
Bread Pudding
- 3 cups day-old gluten free bread cut into 1 inch cubes
- 2 cups canned coconut milk OR half & half OR 1 cup vegan yogurt + 1 cup vegan milk
- 2 large eggs + 2 egg whites OR egg substitute* (see notes)
- ½ cup sugar
- 2 Tablespoons rum or maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ - ½ cup dried cranberries (optional) – with or without soaking in rum, whiskey or bourbon first!
- ¼ - ½ cup chopped pecans, walnuts, pistachios or slivered almonds (optional)
Sauce
- ½ cup butter or vegan butter (Earth Balance® Buttery Sticks)
- 1 cup sugar
- ½ cup canned coconut milk -- full fat (12-14 grams) recommended
- 2 Tablespoons rum or maple syrup
- 1 ½ Tablespoons gfJules® Gluten Free All Purpose Flour
- ½ teaspoon ground nutmeg
Instructions
Preheat oven to 350° F.
Lightly butter or oil an 8x8 baking pan.
Cube gluten free bread and place cubes in pan. Sprinkle dried berries and nuts on top, if adding. Set aside.
Whisk remaining ingredients together in a bowl: coconut milk; eggs (or substitute*); sugar; rum; vanilla; spices. Pour mixture over the bread cubes in pan and stir gently to coat.
Bake for 30-35 minutes uncovered until lightly browned and set – cover with foil if the cubes appear to be drying out too much or over-browning.
Meanwhile, prepare the sauce by melting butter in a small saucepan over low heat. Add sugar and stir constantly until the sugar is totally dissolved. Whisk in coconut milk and rum together with gfJules® Flour, stirring until the mixture has reduced somewhat and thickened. Remove from heat and add nutmeg.
Serve gluten free bread pudding warm with sauce.
Notes
*egg substitute options: 2/3 cup pumpkin puree OR 2/3 cup applesauce OR slowly whisk ¼ cup (33 grams) gfJules® Flour into 2/3 cup milk/mylk of choice (low fat not recommended) in a saucepan over low heat, stirring to remove lumps and allow mixture to thicken. Simmer at least 5 minutes while stirring until gluten free flour is dissolved completely and the mixture thickens and reduces a bit – should resemble a thin gravy or pudding. Remove from heat and add to remaining liquids in recipe.
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I’m allergic to coconut and tree nuts but I can use dairy. What would you recommend to substitute for the canned coconut milk in the sauce? Thank you!
Hi Rhonda, luckily you can do dairy, because that opens up some good options! Half and half or even heavy cream could work here, although you may find you need to thin the heavy cream with water a bit.
~jules