Made with a homemade dairy-free caramel sauce that simply melts into the bread, this gluten free bread pudding will have everyone begging for seconds. The perfect holiday dessert or breakfast made with simple ingredients.
With this gluten-free bread pudding, I’ve combined two favorite desserts – bread pudding and sticky toffee pudding – to create the perfect cozy autumn warmer.
Sticky Toffee Pudding is a dessert that you’ll find on every menu in every British pub everywhere and I love it. I took the flavors from sticky toffee pudding to create an indulgent breakfast or dessert bake that is basically a caramel-y twist on a classic bread and butter pudding! All while keeping things gluten-free and dairy-free.
This sticky toffee bread pudding is the perfect Christmas dessert or breakfast during the holiday season. For more gluten-free Christmas dessert recipes, try my Cinnamon Roll Baked Oats.
Table of Contents
WHY THIS IS THE BEST BREAD PUDDING RECIPE
- Exceptional Bread Texture:
One of the main challenges in gluten-free baking is achieving the perfect bread texture. Our gluten-free bread pudding uses a specially chosen gluten-free bread that boasts a soft, tender crumb reminiscent of traditional wheat bread. Each bite brings a delightful mouthfeel that blends harmoniously with the creamy custard.
- Rich and Velvety Custard:
The custard is the soul of any traditional bread pudding, and ours is the epitome of luxury. Crafted with precision, our gluten-free custard achieves a luscious, velvety consistency that envelopes the bread cubes in a divine embrace. A delicate balance of sweetness and warming spices ensures a delightful taste sensation in every spoonful.
- Flavorful Mix-ins:
To elevate this easy dessert to new heights, we’ve carefully selected an array of flavor-packed mix-ins. Whether it’s plump raisins, tangy dried cranberries, or decadent chocolate chips, each ingredient contributes to a symphony of taste and texture that delights the senses.
INGREDIENTS YOU WILL NEED FOR THIS EASY GLUTEN FREE BREAD PUDDING
You will need the following ingredients listed below to make this gluten-free bread pudding recipe (the exact measurements and nutritional information are in the recipe card below):
- Bread – I used a gluten-free and dairy-free bread (Unbuns brand). You can use a gluten-free brioche, gluten-free sourdough, homemade gluten-free bread or any leftover gluten free bread.
- Raisins – If you’re not a big fan of raisins, you can use cranberries or skip them
- Eggs – I have not tried this recipe with flax eggs or blended banana but it might work
- Spices: vanilla extract, nutmeg and cinnamon
- I used light brown sugar for both the custard mixture and the caramel but coconut sugar would also work. For the custard, you can use maple syrup and reduce the amount of almond milk slightly
- Melted butter – you can use coconut butter or dairy-free butter
- Almond milk is the base for custard as well as the caramel but coconut milk, oat milk, whole milk, or soy milk will also all work
- I like to finish my bread pudding with a sprinkling of icing sugar but you can use swerve icing sugar or any other powdered sweetener, or just skip it
HOW TO MAKE THIS DELICIOUS BREAD PUDDING
The recipe is pretty easy.
I used a bread loaf baking pan which heats up pretty quickly. Baking times might be a bit longer if you use ceramic or glass. Cut the bread into cubes and toast them in the oven. While the bread is baking we make the custard.
Then we layer raisins and cubed bread in the greased baking dish, pour the custard over the bread cubes and bake the pudding for 22-28 minutes or until golden brown.
While the bread mixture is baking, make the caramel sauce. Towards the end of the baking time, you want to cover the dish with some aluminum foil to avoid a burnt top.
Once the bread pudding is done baking, remove it from the oven and pour the caramel overtop.
You can also dust the sticky toffee bread pudding with powdered sugar if you desire.
Bread Pudding tastes best if you let it rest a bit so after baking let it sit for 10 minutes or so before serving warm. Can serve with ice cream if desired.
- If you want, add some chopped dates, some dark chocolate chips, and some chopped pecans to this to make it even more indulgent
- For a salted caramel sauce, add ¼ tsp of salt to the caramel sauce while making in the small saucepan
- If you make this for Christmas or any other special occasion, you could soak the raisins in brandy or rum
- Make mini versions in individual ramekins instead of one bread loaf pan.
Storing your Best Gluten-Free Bread Pudding is crucial to maintain its freshness and flavors. Follow these simple steps to store your bread pudding properly:
- If you have leftover bread pudding that you’d like to enjoy later, allow it to cool completely at room temperature.
- Once cooled, transfer the bread pudding to an airtight container or cover it tightly with plastic wrap.
- Place the container in the refrigerator to keep the bread pudding fresh.
- Refrigerated bread pudding can be safely stored for up to 3-4 days.
- Freezing (for Longer Storage):
- If you’d like to keep your Best Gluten-Free Bread Pudding for an extended period, freezing is a great option.
- Allow the bread pudding to cool completely and cut it into individual portions or slices.
- Wrap each portion tightly in plastic wrap or aluminum foil to prevent freezer burn.
- Place the wrapped portions in a freezer-safe container or airtight freezer bags.
- Label the container with the date of freezing for easy reference.
- Frozen bread pudding can be stored for up to 2-3 months.
- Thawing and Reheating:
- To enjoy refrigerated or frozen bread pudding, gently reheat it to bring back its delicious flavors.
- For refrigerated bread pudding, you can reheat it in the microwave on a low power setting or in the oven at a low temperature until warmed through.
- To thaw and reheat frozen bread pudding, transfer the wrapped portions to the refrigerator and allow them to thaw overnight.
- Once thawed, reheat the bread pudding in the oven at a low temperature until warmed through.
Other Delicious Holiday Baking Recipes You May Like To Try!
- 1/4 cup raisins, soaked and drained
- 5-6 slices gluten free bread, approx 4 cups cubed
- 2 large eggs
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 tsp cinnamon
- 1 tsp pure vanilla extract
- pinch of ground nutmeg
- 2 tbsp melted butter, vegan if desired
- 1 cup almond milk
- sprinkle of icing sugar, optional
- 1/4 cup butter, vegan if desired
- 1/3 cup brown sugar, packed
- 2 tbsp almond milk
- 1/2 tsp vanilla extract
- In a small bowl, add raisins and hot water. Soak while preparing the bread.
- Preheat oven to 350F and grease a bread loaf pan with cooking spray.
- Cut bread into cubes, I got about 12 cubes per slice of bread. Place on baking sheet and bake for 7-10 minutes until bread is toasted.
- In a medium size bowl whisk together the eggs, granulated sugar, brown sugar, cinnamon, vanilla, and nutmeg.
- In the microwave, melt butter. Allow to cool, then add almond milk to bowl. Then add everything to the egg mixture and mix well.
- Drain the raisins. Add approx half of the toasted bread to the greased bread loaf pan, then add approx half the raisins. Add the remainder of the toasted bread and then the remainder of the raisins.
- Pour egg mixture over the bread and bake for 22-28 minutes.
- While baking, make the caramel sauce by adding the butter, brown sugar, and almond milk in a small saucepan. Cook over medium heat till it starts boiling slightly. Turn heat to low and let boil for 7-10 minutes, making sure you stir from time to time.
- Remove from heat and add vanilla extract. Remove the bread pudding from oven, add aluminum foil over the bread loaf pan using your oven mitts, and bake again for 20-25 minutes.
- Once cooked through, remove from oven and add caramel overtop. You can also dust it with powdered sugar if you desire. Enjoy while it's warm!
I like using Unbun Foods bread for this recipe.
Serving Size:1 grams
Amount Per Serving: Calories: 623Total Fat: 24gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 139mgSodium: 390mgCarbohydrates: 99gFiber: 3gSugar: 80gProtein: 6g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
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I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…