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Easy Gluten Free Bread Pudding Recipe

This easy gluten-free bread pudding recipe is a great way to use up leftover dry bread in this popular dessert. If you’re not a big fan of raisins, you can omit them.

Traditional bread pudding has always been a favorite of mine.

It reminds me of a dessert version of French toast … what’s not to love about that? It’s a great recipe and the best part is how easy it is.

But obviously, the original recipe (a must-serve during the holiday season) is a no-go for gluten-free eaters. Luckily, with a few swaps and simple ingredients, it’s easy to come up with a homemade and easy gluten-free bread pudding that rivals the best bread pudding you’ve ever eaten.

Frequently Asked Questions about this Easy Gluten Free Bread Pudding Recipe:

What is the point of a water bath in baking?

A water bath is when you put one dish (in this case the dish with the bread pudding) inside a larger dish of water. The warm water helps keep the temperature more consistent. It also yields a more evenly cooked dish, which is especially important in recipes like this that contain a good bit of egg. Otherwise, the outside edges might get overdone and be somewhat tough.

Can I use “fresh” bread in this bread pudding recipe?

You can, but the results won’t be as good. Fresh bread doesn’t hold up as well to the “soaking” in the egg mixture. What I recommend is simply toasting your bread cubes to simulate dried-out, day-old bread. Cut the bread into cubes and toast in a 300 degree F oven for about 30 minutes.

  • raisins
  • orange juice
  • milk
  • sugar
  • vanilla extract
  • ground cinnamon
  • ground nutmeg
  • salt
  • large eggs
  • gluten-free bread
  • cooking spray
  • dark corn syrup or maple syrup
  • butter
  • orange juice
Print
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easy gluten free bread pudding recipe

Easy Gluten Free Bread Pudding Recipe


  • Author: Regan Jones, RD
  • Total Time: 1 hour, 30 min
  • Yield: 9 servings
  • Diet: Gluten Free

Description

This easy gluten-free bread pudding recipe is a great way to use up leftover dry bread in this popular dessert. If you’re not a big fan of raisins, you can omit them.


Ingredients

  • 1/4 cup raisins
  • 2 tablespoons orange juice
  • 1/4 cup of milk *
  • 1/3 cup sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash of salt
  • 3 large eggs, at room temperature and lightly beaten
  • 4 1/2 cups gluten-free Canyon Bakehouse Hawaiian or Udi’s gluten free white bread (about 8 ounces), lightly toasted** and cubed
  • Cooking spray
  • 1/4 cup sugar or brown sugar
  • 2 tablespoons dark corn syrup or maple syrup***
  • 2* tablespoons butter
  • 1 tablespoon orange juice

Instructions

  1. Add raisins and 2 tablespoons orange juice to a small bowl. Microwave on HIGH 30 seconds. Let stand 5 minutes to allow time for raisins to soak, soften, and absorb orange juice.
  2. Combine milk and next 6 ingredients (milk through eggs) in a large bowl. Add bread, tossing gently to coat. Spoon bread cube mixture into an 8-inch square casserole dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with aluminum foil; let stand 30 minutes.
  3. Meanwhile, preheat oven to 350 degrees F.
  4. Place dish in a 13- x 9-inch baking pan or dish; add hot water to pan to a depth of 1 inch. Bake in preheated oven, covered with aluminum foil, at 350° for 30 minutes. Uncover, and bake an additional 20 minutes or until a knife inserted in center comes out clean and top is lightly toasted.
  5. Meanwhile, combine remaining sugar, corn syrup, and butter in a medium saucepan over medium heat. Bring to a simmer; cook 1 minute, stirring constantly. Remove from heat; stir in remaining orange juice. Pour over warm bread pudding.

Notes

*Almond milk may be used for a dairy-free option.

**Leftover gluten free cubed bread or day-old bread and stale bread cubes may be used. I like to save the ends of breads to use in this recipe.

***When using maple syrup in this gluten free caramel sauce, sauce will be noticeably thinner than with corn syrup.

  • Prep Time: 10 min
  • Standing Time: 30 min
  • Cook Time: 50 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 piece
  • Calories: 185
  • Sugar: 17 g
  • Sodium: 210 mg
  • Fat: 6 g
  • Carbohydrates: 34 g
  • Fiber: 2 g
  • Protein: 4 g

Keywords: Easy Gluten Free Bread Pudding Recipe

Did you enjoy this Gluten Free Bread Pudding Recipe? Here are some other Gluten Free Recipes you might enjoy:

GLUTEN FREE RASPBERRY COCONUT BARS

gluten free ginger molasses cookies

GLUTEN FREE GINGER MOLASSES COOKIES

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