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A square serving of bread pudding drizzled with vanilla sauce on a white plate with a fork.
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Meaningful Eats

Gluten-Free Bread Pudding with Warm Vanilla Bean Sauce

9 servings
This gluten-free bread pudding has a golden top with a creamy, custardy center, and a silky vanilla bean sauce poured over every slice.
After testing this recipe 5+ times, I landed on a simple method that gives the bread pudding the perfect texture without a soggy center. It's a classic, cozy dessert that's easy to make for the holidays or any time!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Rest Time 15 minutes
Total Time 2 hours
Author Erin Collins

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

Gluten-free: Use gluten-free bread. Schar Artisan Baker gluten-free bread is my favorite for this recipe!
Dairy-free: Use unsweetened dairy-free milk, or coconut cream in place of the heavy cream in both the pudding and the sauce. Use dairy-free butter in the sauce.
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.

Nutrition

Calories: 536kcal | Carbohydrates: 155g | Protein: 17g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 187mg | Sodium: 1028mg | Potassium: 192mg | Fiber: 6g | Sugar: 57g | Vitamin A: 1508IU | Vitamin C: 1mg | Calcium: 419mg | Iron: 2mg