A Comforting Classic with a Twist
Ah, this dessert… 😍
You know that one dish from your childhood that instantly transports you back in time? This is the one for me. My mom used to make it when I was a kid, and let me tell you—I didn’t just eat it. I demolished it. Seriously, I could’ve won a gold medal in dessert speed-eating.
She always made mine with extra raisins and currants (because she knew her boy had a thing for those sweet little nuggets of deliciousness). The smell alone would have me circling the kitchen like a dessert-obsessed hawk. And the first bite? Pure bliss.
I’m so thankful for those sweet memories and that my mom knew how to make magic happen in the kitchen. Now, every time I make this dessert, it feels like I’m sitting back at that old kitchen table—sticky fingers, a big smile, and absolutely no regrets.
GF - Bread Pudding
There's something magical about bread pudding. It turns humble ingredients into a warm, comforting dessert that feels like a hug in a bowl. But if you're living gluten-free, you might have thought bread pudding was off the menu.
Good news: it's absolutely not! This gluten-free bread pudding is easy to make, deliciously rich, and perfect for satisfying your sweet tooth without the gluten.
Whether you're making this for a cozy family dessert, a holiday gathering, or just to treat yourself, this recipe will win hearts. Plus, it's endlessly customizable—you can add chocolate, dried fruits, nuts, or even a splash of your favorite liqueur.
Let's get baking!
Ingredients
- 6 cups gluten-free bread, cut into 1-inch cubes (day-old bread works best)
- 4 large eggs
- 2 cups whole milk (or your favorite dairy-free alternative)
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup raisins or chocolate chips (optional)
- For the Optional Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp butter
- 1/2 cup heavy cream
- Pinch of salt
Instructions
- Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter or non-stick spray. - Prep the Bread:
Spread your gluten-free bread cubes on a baking sheet and toast in the oven for about 10 minutes to dry them out slightly. Stale bread works best, so don't skip this step! - Make the Custard Mixture:
In a large bowl, whisk together the eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt. - Combine:
Add the bread cubes to the custard mixture, ensuring every piece is well-coated. Let the mixture sit for about 10 minutes to absorb the liquid. - Add Mix-Ins (Optional):
Stir in raisins, chocolate chips, or your preferred mix-ins. - Bake:
Pour the mixture into the prepared baking dish. Bake for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. - Cool:
Let the pudding cool for about 15 minutes before serving.
Making the Caramel Sauce:
- In a saucepan over medium heat, melt the sugar until golden brown, stirring constantly.
- Add the butter and stir until melted and combined.
- Slowly pour in the cream (it may bubble) and continue stirring until smooth.
- Remove from heat, add a pinch of salt, and drizzle over the warm bread pudding.
Notes
Tips and Tricks for the Perfect Gluten-Free Bread Pudding:
- Choose the Right Bread: Opt for a sturdy gluten-free bread like a rustic loaf or brioche. Softer breads may become too mushy.
- Day-Old Bread is Best: Fresh bread will soak up too much custard and get soggy, so use day-old or lightly toasted bread.
- Don't Skimp on the Soak: Let the bread sit in the custard mixture for at least 10 minutes to fully absorb the flavors.
- Experiment with Flavors: Add orange zest, a splash of bourbon, or even swap cinnamon for cardamom for a unique twist.
- Check for Doneness: Insert a knife into the center; it should come out clean. The pudding should be set but slightly wobbly.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
Flavor Variations and Ingredient Swaps:
- Fruit Medley: Swap raisins for dried cranberries, chopped dates, or diced dried apricots.
- Chocolate Delight: Use white chocolate chips or dark chocolate chunks for a richer experience.
- Nutty Crunch: Add chopped pecans, walnuts, or slivered almonds for extra texture.
- Tropical Twist: Replace regular milk with coconut milk and add shredded coconut and diced pineapple.
- Spiced Wonder: Add ginger, cloves, or allspice to create a warm, spiced flavor.
- Dairy-Free Option: Use almond, oat, or coconut milk, and swap heavy cream for coconut cream.
- Boozy Bliss: Add a splash of bourbon, rum, or amaretto for a grown-up twist.
Taste Test Is Always Required After Cooling - I bet It's Yum Frickin Yum! Whatever variation you make!
Wrap Up!
Bread pudding is the ultimate comfort dessert: simple, satisfying, and soul-warming. This gluten-free version proves that dietary restrictions don't mean missing out on your favorite treats.
Plus, the versatility of the recipe means you can get creative with flavors to suit your cravings or the season.
Whether you enjoy it fresh out of the oven with a scoop of vanilla ice cream or reheated the next day for breakfast (no judgment here!), this dish is sure to become a household favorite.
If you loved this recipe and want more gluten-free goodness, be sure to check out my other creations. From sweet to savory, there's always something delicious cooking in my kitchen.
Happy baking!
