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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


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.


  • 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


  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.


*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


  • 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