Why You’ll Love This Gluten-Free Pudding
I tested this recipe multiple times to get the consistency just right! Drying the bread cubes before soaking them in the custard makes all the difference in creating a creamy center without the sogginess you sometimes get with bread pudding. The result is a dreamy gluten-free bread pudding every time!
- Simple, beginner-friendly recipe. This easy bread pudding uses gluten-free ingredients you likely have on hand. Plus I’m a fan of recipes that don’t require any special equipment!
- Warm, cozy flavor. Brown sugar, cinnamon, nutmeg, and a hint of almond give this bread pudding the classic flavors I remember from before I went gluten-free. It works year-round, but I especially love this recipe in the colder months when a warm spiced dessert is extra comforting.
- Homemade vanilla bean sauce. This pourable sauce is the perfect finishing touch to this gluten-free bread pudding. It’s glossy, decadent, and easy to make from scratch! For an extra indulgent treat, you could even try this easy caramel sauce on top too.
What You Need
Here are a few notes on some of the key ingredients to make this gluten-free bread pudding. Jump to the recipe card below for the exact measurements.
- Gluten-free bread. Choose a sturdy gluten-free loaf that can hold up to soaking in the custard without falling apart. Day-old or oven-dried cubes work best. I like Schar Artisan Baker’s tender texture the most!
- Dairy. I’ve found using both heavy cream and half-and-half creates a rich, silky custard without making it overly heavy. I’ve tried using all heavy cream, but I prefer the consistency when using both.
- Almond extract. This is a small ingredient that makes a noticeable difference in flavor. I use it to add warmth and bring out the vanilla and spices, but it can be left out, if needing nut-free!
- Vanilla bean paste. I love using vanilla bean paste for its concentrated vanilla flavor and signature vanilla flecks. I also use it to make my own vanilla bean marshmallows! Still, you can use pure vanilla extract if that’s what you have on hand. The sauce will be delicious either way!
- Dairy. I use whole milk along with heavy cream to keep the sauce pourable while still creating a rich, creamy consistency.
How to Make Gluten-Free Bread Pudding
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Dry the bread. I find 1-inch cubes are the perfect size for this bread pudding. I bake them in a single layer, stirring once, until they’re dry. They should feel firm, but stay pale. You want to dry them out without toasting or browning them.
Make the custard. I love that the custard comes together quickly in one bowl. Just whisk the eggs and brown sugar until smooth, then whisk in the rest. So simple!
Soak the bread pudding. Once the bread has cooled, soak the cubes in the custard for 30 minutes, then pour everything into the pan. I start baking with the pan tightly covered in foil and only remove it for the last 15-20 minutes to let the top brown without getting too dark. I find a metal 9×9 works best! Glass and ceramic typically take a little longer.
Make the vanilla sauce. I whisk everything except the butter and vanilla together until smooth, then keep whisking as it comes to a gentle simmer. Continue whisking until it thickens and becomes glossy. I only add the butter and vanilla once I’ve taken the sauce off the heat for a silky finish with plenty of vanilla flavor!
Erin’s Tip
I press the dried bread cubes down into the custard until every piece is submerged, then stir the mixture off and on for 30 minutes to make sure every piece has a chance to fully absorb the liquid. The bread should feel heavy and evenly saturated with custard.
Drying and soaking the bread prevents the custard from separating while baking and creates the creamiest, custardy center. In all my rounds of testing, it became clear these two steps are absolute musts!
More Gluten-Free Dessert Recipes
- Gluten-Free Sticky Toffee Pudding Cake
- Chewy Gluten-Free Gingerbread Bars
- Gluten-Free Yule Log
- Gluten-Free Pecan Pie
Gluten-Free Bread Pudding with Warm Vanilla Bean Sauce
Ingredients
Bread Pudding
- 8 cups (400g) gluten-free bread, cut in 1-inch cubes
- 4 large eggs
- 1 cup (213g) brown sugar
- 1 cup (240ml) heavy cream
- 2 cups (480ml) half-and-half
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
Vanilla Sauce
- ½ cup (120ml) whole milk
- ½ cup (120ml) heavy cream
- ½ cup (100g) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon butter
- 1 tablespoon vanilla bean paste
Instructions
- Preheat the oven to 350°F. Position a rack in the center.
- For the bread pudding: Spread the bread cubes on a large baking sheet in a single layer. Bake for 10–15 minutes, stirring once, until the cubes feel dry and firm with no browning. Cool completely.
- Lightly grease a 9×9-inch baking pan with cooking spray.
- In a large bowl, whisk together the eggs and brown sugar until smooth. Whisk in the heavy cream, half-and-half, vanilla extract, almond extract, cinnamon, nutmeg and salt.
- Add the dried, cooled bread to the custard. Press down so every cube is submerged. Soak for 30 minutes, stirring occasionally.
- Transfer the mixture to the prepared pan and smooth the top. Cover tightly with foil and bake on the middle rack for 45 minutes. Remove the foil and bake for 15–20 minutes more, until a knife inserted in the center comes out clean. If the top browns too quickly after uncovering, tent loosely with foil. Let rest for 10–15 minutes.
- For the vanilla sauce: In a medium heavy-bottomed saucepan, whisk together the milk, heavy cream, granulated sugar and cornstarch until smooth. Cook over medium-high heat, whisking, until the mixture comes to a gentle simmer. Continue whisking for 1–2 minutes, until lightly thickened and glossy.
- Remove from the heat and whisk in the butter and vanilla bean paste. Serve the vanilla bean sauce over the warm bread pudding.
Notes
Nut-Free: Omit the almond extract. To Make Ahead: You can dry the bread cubes up to 2 days ahead. Store them in an airtight container at room temperature until ready to make the bread pudding. To Store: Refrigerate leftovers in an airtight container or covered in plastic wrap for up to 3 days. Reheat at 300°F for 12-18 minutes for the full pan, or microwave individual portions in short bursts. Store the vanilla sauce in the fridge separately for up to 5 days, then reheat gently. To Freeze: Freezing and thawing may change the texture of the bread pudding so I recommend serving it fresh or storing short-term in the fridge only.
