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Gluten-Free Bread Pudding
Ingredients
6
cups
gluten-free bread cubes
use your preferred gluten-free bread, cubed
2
cups
milk
dairy or non-dairy
1/2
cup
heavy cream
or coconut cream for a dairy-free option
3/4
cup
granulated sugar
or monk fruit sweetener
4
large eggs
see egg substitutions above
1
teaspoon
vanilla extract
1/2
teaspoon
ground cinnamon
1/4
teaspoon
ground nutmeg
1/4
teaspoon
salt
Optional: 1/2 cup raisins or chopped nuts
Instructions
Preheat your oven to 350°F (175°C). Grease a baking dish (9x13 inches or similar size).
Place the gluten-free bread cubes in the prepared baking dish, spreading them out evenly.
In a mixing bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
If using raisins or nuts, sprinkle them evenly over the bread cubes in the baking dish.
Pour the milk mixture over the bread cubes, ensuring they are evenly soaked.
Gently press down on the bread to help it absorb the liquid.
Let the mixture sit for about 15-20 minutes, allowing the bread to absorb the liquid further.
Place the baking dish in a larger pan or dish and add hot water to the larger pan to create a water bath for even baking.
Bake in the preheated oven for about 45-55 minutes or until the top is golden brown and the center is set.
Remove the bread pudding from the oven and let it cool slightly before serving.
Notes
Serve warm, either plain or with a dollop of whipped cream or a drizzle of caramel sauce, if desired.