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Gluten Free Bread Pudding

Gluten Free Bread Pudding Recipe

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 6 cups cubed day-old gluten-free bread
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 large eggs
  • 2/3 cup granulated sugar, divided
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 tbsp unsalted butter, softened
  • 1/2 cup raisins or chocolate chips (optional)

Method
 

  1. Whisk milk, cream, eggs, 1/2 cup sugar, vanilla, cinnamon, and salt. Toss with bread and any add-ins and let soak for 15 minutes.
  2. Butter an 8x8-inch baking dish. Spoon the mixture in, press gently, and sprinkle with the remaining 2 tbsp sugar.
  3. Bake at 350°F (175°C) for 40 to 45 minutes, until the top is golden and the center jiggles just slightly.
  4. Rest for 10 minutes, then slice and serve warm.

Notes

The bread choice matters most here. A brioche-style or country white gluten-free loaf gives you the best creamy-yet-structured texture. Letting the soaked bread sit the full 15 minutes before baking is worth the wait.