Gluten-Free Bread Pudding from Cubed Bread

Cubes of stale gluten-free bread soak up a vanilla and cinnamon custard of milk, eggs and sugar, then bake at 350°F until the inside is soft and custardy and the top turns golden. Fold in berries or chocolate chips labeled gluten-free if you like.

Prep: 20 min Cook: 30 min Total: 80 min Serves: 4

At a glance: This medium desserts recipe yields 4 servings in about 1h 20m (20 min prep, 30 min cook). It uses 9 ingredients — including stale gluten-free bread, milk, granulated sugar or coconut sugar — and walks through 5 steps. Updated October 26, 2026. Browse more desserts recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Bread Pudding from Cubed Bread: When preparing this desserts recipe, always ensure that all packaged ingredients, including milk, chocolate chips, and any optional additions, are 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 from Cubed Bread: This recipe relies on gluten-free bread and other carefully selected ingredients. Check the label on every packaged ingredient, and choose products labeled certified gluten-free where it matters, such as the bread and any chocolate chips.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for stale gluten-free bread, cubed, granulated sugar or coconut sugar, butter, melted, or melted coconut oil. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

4 cups stale gluten-free bread, cubed (about 1-inch pieces) Shop
2 cups milk (dairy or non-dairy)
0.75 cup granulated sugar or coconut sugar Shop
3 large eggs
0.5 cup butter, melted, or melted coconut oil Shop
1 tsp pure vanilla extract Shop
0.5 tsp ground cinnamon Shop
0.25 tsp salt
0.5 cup chocolate chips or berries (optional) Shop

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, until the custard reads 160°F (71°C) 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)

428

Calories

Protein

53g

Carbs

21g

Fat

Fiber

117mg

Sodium

Tips & Notes

Use truly stale gluten-free bread, or dry the cubes in a low oven first, so they soak up the custard without falling apart.
Let the bread soak in the custard for 15 minutes before baking, pressing it down once or twice.
Bake until the center reads 160°F (71°C), as step 4 says, then rest it before serving.

Common questions

What cross-contamination risk is specific to Gluten-Free Bread Pudding from Cubed Bread?

Check stale gluten-free bread, cubed, milk, granulated sugar or coconut sugar before they go into Gluten-Free Bread Pudding from Cubed Bread. Always ensure that all packaged ingredients, including milk, chocolate chips, and any optional additions, are 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.

Learn More

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