Making a delicious gluten free bread pudding was one of the first culinary challenges I set for myself after transitioning to a gluten-free lifestyle several years ago.
I remember sitting in my kitchen on a particularly gloomy Tuesday afternoon, staring at a loaf of gluten-free bread that had gone slightly too stale for sandwiches. In my pre-gluten-free life, this would have been the perfect moment to whip up a classic, custardy dessert. I worried that gluten-free bread wouldn’t hold up to the heavy custard, that it might turn into a soggy mess or, conversely, stay too gritty. However, after much experimentation and several batches that were just ‘okay,’ I finally perfected this gluten free bread pudding. It has all the warmth, depth, and comforting texture of the traditional version, proving that you do not have to sacrifice your favorite treats. This gluten free bread pudding is now a staple in my home, especially during the holidays when everyone is looking for that special something to end a meal.
Why This Recipe is a Must-Try
- Texture Perfection: Unlike many other recipes, this gluten free bread pudding achieves a perfect balance between a soft, custardy interior and a slightly crisp, golden-brown top.
- Frugal and Eco-Friendly: It is the absolute best way to use up those expensive gluten-free loaves that have lost their freshness, ensuring nothing goes to waste in your kitchen.
- Crowd-Pleaser: Whether your guests eat gluten or not, they will never be able to tell the difference with this rich and flavorful gluten free bread pudding.
- Versatility: This recipe serves as a fantastic base that you can customize with different spices, fruits, or even a splash of your favorite liqueur.
Key Ingredient Notes
The foundation of any great gluten free bread pudding is, of course, the bread itself. Not all gluten-free breads are created equal when it comes to baking. I recommend using a sturdy, brioche-style or challah-style gluten-free loaf. These breads have a higher fat content and a tighter crumb, which allows them to soak up the custard without completely disintegrating. If you enjoy the process of making bread from scratch, you might want to check out The Ultimate Beginner’s Guide to Sourdough Bread for some inspiration, as some gluten-free sourdough loaves make an incredible base for this dish. Just ensure the bread is dry; if it is fresh, cube it and leave it out overnight or toast it lightly in the oven.
The custard is the second most vital component of your gluten free bread pudding. We use a combination of whole milk and heavy cream to ensure a luxurious mouthfeel. Using high-quality vanilla extract or vanilla bean paste makes a world of difference here. Since gluten-free bread can sometimes have a slightly different flavor profile, the richness of the dairy and the aromatic vanilla help to create a unified, classic taste that highlights the gluten free bread pudding perfectly.
Finally, the choice of sugar and spices defines the character of your gluten free bread pudding. I use a mix of granulated sugar for sweetness and brown sugar for a hint of molasses depth. Cinnamon and nutmeg are non-negotiable for that traditional warmth. To keep your leftovers fresh and moist for the next day, I highly recommend using Basics Glass Food Storage containers, which prevent the pudding from drying out in the refrigerator.
Step-by-Step Guide with Pro Tips
Preparing this gluten free bread pudding is a straightforward process, but the secret lies in the ‘soak.’ You cannot rush the time the bread spends bathing in the custard. This is when the gluten-free fibers fully hydrate, ensuring there are no dry pockets in the finished dish.
The Prep Work
Start by cubing your bread into one-inch pieces. You want them uniform so they cook at the same rate. If the bread is too soft, the gluten free bread pudding will lack structure. Aim for the texture of a sponge that has been left out for a few hours. Grease your baking dish generously with butter; this not only prevents sticking but also helps the edges of the gluten free bread pudding caramelize beautifully.
Mixing the Custard
Whisk your eggs thoroughly before adding the liquids. This ensures the whites and yolks are fully integrated, preventing any ‘eggy’ streaks in your gluten free bread pudding. Once the eggs are fluffy, slowly whisk in the milk, cream, sugars, and spices. The smell of the cinnamon hitting the cream is one of the best parts of making gluten free bread pudding.
The Soaking Phase
Pour the mixture over the bread cubes and gently press them down with a spatula. Do not stir too vigorously, or you will break the bread down into a mash. Let the gluten free bread pudding sit for at least 30 minutes. If you have the time, an hour is even better. This patience is what separates a good gluten free bread pudding from a legendary one.
Variations & Serving Suggestions
While a classic gluten free bread pudding is hard to beat, there are endless ways to make it your own. For a festive twist, add a half-cup of golden raisins or dried cranberries that have been soaked in rum. If you are a chocolate lover, folding in some dark chocolate chips before baking creates a decadent chocolate gluten free bread pudding that pairs perfectly with a scoop of vanilla bean ice cream.
For those who love a bit of crunch alongside their soft desserts, pairing this with a side of Toasted Coconut Shortbread: The Ultimate Buttery Delight adds a wonderful contrast in textures. You could even crumble the shortbread over the top during the last ten minutes of baking for a unique topping on your gluten free bread pudding.
Serving your gluten free bread pudding warm is essential. A simple dusting of powdered sugar is elegant, but a warm bourbon sauce or a drizzle of maple syrup takes it to another level. Because this falls into the category of ‘Sweet Breakfasts,’ it is also perfectly acceptable to serve it for brunch with a side of fresh berries and a strong cup of coffee.
Nutrition Information
Here is the nutritional breakdown for one serving of this delicious gluten free bread pudding. Please note that these are estimates based on standard gluten-free ingredients.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 385 kcal |
| Carbohydrates | 48 g |
| Protein | 8 g |
| Fat | 18 g |
| Saturated Fat | 10 g |
| Cholesterol | 145 mg |
| Sodium | 310 mg |
| Fiber | 3 g |
| Sugar | 22 g |
Conclusion
I hope this gluten free bread pudding brings as much joy and comfort to your home as it has to mine. It is a testament to the fact that gluten-free baking can be just as indulgent and satisfying as traditional recipes. By following these steps and using the right bread, you will create a gluten free bread pudding that is truly unforgettable. Don’t be afraid to experiment with the flavors and make this recipe your own. Happy baking!
FAQs
What is the best type of bread for gluten free bread pudding?
A sturdy, dense bread like gluten-free brioche, challah, or even a thick-cut sourdough works best as it absorbs the custard without falling apart.
Can I make this recipe dairy-free?
Yes, you can substitute the milk and cream with full-fat coconut milk or a barista-blend almond milk for a dairy-free version of this gluten free bread pudding.
How do I prevent my bread pudding from being soggy?
The key is using stale or lightly toasted bread. If the bread is too fresh, it won’t be able to hold the structure of the custard, resulting in a mushy texture.
Can I prepare gluten free bread pudding the night before?
Absolutely! You can assemble the dish, cover it tightly, and let it soak in the refrigerator overnight. Just let it sit at room temperature for 20 minutes before baking.
Ultimate Gluten Free Bread Pudding
A rich, custardy, and comforting gluten free bread pudding made with simple ingredients and a perfect blend of spices.
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Ingredients
8–10 cups gluten-free bread cubes (stale or toasted)
4 large eggs
1 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon vanilla bean paste or extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter, melted (for the dish)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with melted butter.
Step 2: Cut the gluten-free bread into 1-inch cubes and place them in a large mixing bowl. If the bread is fresh, toast the cubes in the oven for 10 minutes first.
Step 3: In a separate medium bowl, whisk the eggs until well-beaten, then stir in the whole milk, heavy cream, granulated sugar, and brown sugar.
Step 4: Add the vanilla, cinnamon, nutmeg, and salt to the custard mixture and whisk until the sugar has mostly dissolved.
Step 5: Pour the custard mixture over the bread cubes in the large bowl and gently toss to ensure every piece is coated.
Step 6: Transfer the mixture to the prepared baking dish and let it sit at room temperature for at least 30 minutes to allow the bread to fully absorb the liquid.
Step 7: Bake for 40-45 minutes, or until the custard is set and the top of the gluten free bread pudding is golden brown and slightly crisp.
Notes
For the best results, use a mix of gluten-free white and brioche bread. Ensure the bread is truly stale to avoid a soggy texture.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 385 kcal
- Sugar: 22 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 145 mg
Keywords: gluten free bread pudding, GF dessert, sweet breakfast, comfort food, bread pudding recipe
