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Bread pudding on a ceramic plate with a spoon resting on it
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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.