Name: Gluten Free Bread Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 1/4 cup raisins, soaked and drained; 5-6 slices gluten free bread, approx 4 cups cubed - I like using Unbun Foods bread; 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

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Made with a homemade dairyfree caramel sauce that simply melts into the bread, this glutenfree bread pudding will have everyone beg for seconds. The perfect glutenfree Christmas dessert or holiday breakfast.

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 glutenfree and dairy-free.

This sticky toffee bread pudding is the perfect Christmas dessert or holiday breakfast. For more glutenfree Christmas dessert recipes, try my Cinnamon Roll Baked Oats.

INGREDIENTS:

Bread – I used a glutenfree and dairy-free bread (Unbuns brand)
Raisins – If you’re not a fan you can use cranberries or simple skip them
Eggs – I have not tried this recipe with flax eggs or blended banana but it might work
Spices: vanilla, nutmeg and cinnamon
I used brown sugar for both the custard 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 would also 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 Gluten-free Bread Pudding:

The recipe is pretty easy.

I used a metal loaf 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 bread in the greased bread loaf pan, pour the custard over the bread cubes and bake the pudding for 22-28 minutes.

While the bread pudding 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.

Variations:

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
If you make this for Christmas or any other special occasion, you could soak the raisins in brandy or rum

Yield: 4 servings