Gluten-Free Bread Pudding with Bread
By the Gluten Free Recipes team ·
This comforting gluten-free bread pudding, featuring a tender, custardy interior and a slightly crisp golden-brown top. Sweetened with sugar and infused with vanilla, it's a delightful way to enjoy a classic dessert without gluten.
At a glance: This medium desserts recipe yields 4 servings in about 45 minutes (20 min prep, 25 min cook). It uses 9 ingredients — including stale gluten-free bread, milk, granulated sugar or coconut sugar — and walks through 5 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Bread Pudding with Bread: When preparing this desserts recipe, always ensure that all packaged ingredients, including milk, chocolate chips, and any optional additions, are certified gluten-free. Cross-contamination can occur easily with processed foods, so vigilant checking is essential In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Bread Pudding with Bread: This recipe relies on certified gluten-free bread and other carefully selected ingredients to ensure it is safe for those avoiding gluten-containing grains.
Ingredients
- 4 cups stale gluten-free bread, cubed (about 1-inch pieces)
- 2 cups milk (dairy or non-dairy)
- 0.75 cup granulated sugar or coconut sugar
- 3 large eggs
- 0.5 cup butter, melted, or melted coconut oil
- 1 tsp pure vanilla extract
- 0.5 tsp ground cinnamon
- 0.25 tsp salt
- 0.5 cup chocolate chips or berries (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish or a similar-sized oven-safe dish. Arrange the cubed gluten-free bread evenly in the prepared dish, ensuring no large gaps.
- 2
In a large bowl, whisk together the milk and granulated sugar until the sugar is mostly dissolved. Then, beat in the eggs one at a time until well combined and the mixture is smooth. Stir in the melted butter (or coconut oil), pure vanilla extract, ground cinnamon, and salt, mixing until everything is thoroughly incorporated.
- 3
If using, gently fold the chocolate chips or berries into the custard mixture. Pour this liquid mixture evenly over the cubed gluten-free bread in the baking dish, pressing down gently with a spatula to ensure all the bread pieces are moistened. Let it sit for about 5-10 minutes to allow the bread to absorb the liquid.
- 4
Bake in the preheated oven for approximately 25-30 minutes, or until the bread pudding is set in the center and the top is golden brown and slightly puffed. A knife inserted near the center should come out mostly clean.
- 5
Allow the gluten-free bread pudding to cool for at least 15-20 minutes before serving. This resting period is crucial as it allows the pudding to firm up, resulting in a better texture. Serve warm, perhaps with a dusting of powdered sugar or a drizzle of caramel sauce.
Nutrition (per serving)
Tips & Notes
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
- Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.
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