This gluten free bread pudding recipe is simply the best! Gluten free bread gets soaked in a silky, maple cinnamon custard and then baked until golden brown. This easy, cozy dessert is quick to make and customizable. Serve this bread pudding warm with ice cream for the ultimate gluten free treat!

WHY I MADE THIS GLUTEN FREE BREAD PUDDING

Bread pudding is such an underrated dessert. I think some people who don’t like bread pudding probably had bread pudding that was mushy, lacking in flavor, or even too dry, but I promise you this gluten free bread pudding recipe will change your opinion of bread pudding forever!

I made this healthier gluten free bread pudding using my favorite gluten free bread: Promise Gluten Free’s Rustic White Sourdough. Of course, you can use any gluten free bread that you fancy but I really think this one is the best.

Whichever bread you use, make sure it’s a bit stale for the best bread pudding texture. Fresh bread tends to make mushy bread pudding, which isn’t allowed over here.

The flavor of this homemade gluten free bread pudding is deepened by using warm maple syrup, lots of cinnamon and vanilla, and silky smooth custard that gets soaked into every bite!

I’m not telling you that you have to eat this bread pudding warm with lots of ice cream but I can also confirm that it is so delicious when you do.

I also recommend topping this maple cinnamon bread pudding with some of my homemade no cook caramel sauce and a sprinkle of sea salt if you like a salty/sweet combo in your desserts (I know I do).

I can’t wait for you to try this recipe! It’s especially delicious around the holidays as a gluten free dessert for Thanksgiving or Christmas, but it’s perfect year round, too. If you do make this recipe, be sure to leave a comment a rating so I can see how much you loved it. Enjoy 🙂

MY CLASSIC GLUTEN FREE BREAD PUDDING RECIPE

The full instructions on how to make this classic gluten free bread pudding is in the recipe card at the bottom of this blog post, but here’s a quick overview of how to make it.

Be sure to scroll down to the bottom to view the full recipe and get all of the measurements and instructions!

1. Heat the maple syrup: Pour it into a medium saucepan and bring to a simmer.
2. Add the milk: Pour in the milk and simmer for about 2 minutes, stirring constantly, until slightly thickened.
3. Temper the eggs: Crack the eggs into a medium bowl. While whisking constantly, slowly stream in about 1/2 cup of the warm maple-milk mixture. This warms the eggs gently so they don’t scramble.
4. Make the custard: Whisk the egg mixture until no white streaks remain, then pour it into the saucepan, whisking constantly.
5. Soak the bread: Place the cubed bread in a large bowl, pour the custard over it, and mix until every piece is coated. Cover and let sit for 30 minutes.
6. Assemble: Transfer the soaked bread to the buttered baking dish.
7. Bake: Bake for about 45 minutes, until puffed, lightly golden, and slightly jiggly in the center.

CINNAMON BREAD PUDDING KEY INGREDIENTS

The full ingredients list is in the recipe card below, so make sure to scroll all the way to the bottom to see what you need to make this recipe!

Here is a quick overview of what you need to make this easy bread pudding at home:

• Gluten free bread, cubed: The base of any bread pudding recipe! The bread acts like a sponge, soaking up the custard and giving the pudding its structure and chewy-tender texture. Slightly stale bread is best.
• Maple syrup: The refined sugar free sweetener. It adds a warm, caramel-like flavor that pairs well with cinnamon and vanilla.
• Milk: The liquid component of the custard. It hydrates the bread and creates the creamy, moist interior.
• Eggs: Adds richness and help the pudding set and puff up in the oven.
• Vanilla extract: The flavor enhancer!
• Cinnamon: The warming spice. It gives the pudding its classic cozy flavor and complements the maple and vanilla perfectly.

HOW LONG DOES THIS BREAD PUDDING TAKE TO MAKE?

This bread pudding recipe has a few different components to it, but they all come together quickly and easily.

The full recipe is below, but here’s the gist of it:

• Prep time: 15 mins
• Bake time: 45 minutes

In total, this easy gluten free bread pudding will take about 1 hour to make! This does not count the 30 minutes that the bread needs to soak up the custard, so if you include the inactive time, expect to enjoy this bread pudding about 1 hour and 30 minutes after you make it.

HOW TO STORE THIS EASY GLUTEN FREE BREAD PUDDING?

Cover and refrigerate the cooled bread pudding for up to 4 days. You can reheat individual slices of bread pudding in the microwave for 20 to 30 seconds, or reheat the whole dish in a 300°F oven for 10 to 15 minutes, or until warmed through.

GLUTEN FREE BREAD PUDDING FAQ

1. Can I use any type of gluten free bread?
Yes you can use your favorite brand of gluten free bread, but the texture will vary by brand. My favorite is Promise Gluten Free!

Sturdier, slightly stale loaves hold up best when soaked in the custard. Very soft, airy breads can turn mushy, so it’s recommended to use stale bread rather than fresh. Which leads me to my next question…

2. Should my gluten free bread be stale or fresh?
Stale bread is ideal because it soaks up more custard and remains sturdy without turning mushy or falling apart when baked.

If your bread is fresh, I recommend firming it up by spreading the cubes on a baking sheet and baking them at 350°F for 10 to 15 minutes, tossing once, until they feel dry to the touch. Let them cool completely before mixing with the custard.

3. Can I make this dairy free?
Sure! Any non-dairy milk works well in this recipe. Unsweetened oat, almond, and soy milk are all good options.

4. Can I make this egg free?
Unfortunately, the eggs are what set the custard, so this recipe won’t work without them. I haven’t tested egg substitutes, and I wouldn’t expect flax eggs to give the same custardy texture.

5. What is tempering and why do I need to temper the eggs?
Tempering means slowly adding a little of the hot milk mixture to the eggs while whisking the eggs constantly. This gently raises the temperature of the eggs so they blend smoothly into the custard instead of turning into scrambled eggs!

6. Why does the soaked bread need to sit for 30 minutes before baking?
This lets the bread fully absorb the custard, which gives you a tender, moist pudding.

7. How do I know when the bread pudding is done?
Look for a puffed, lightly golden top and a center that is just slightly jiggly. A toothpick inserted in the middle should come out clean. The pudding will continue to set as it cools, and it will deflate in the pan.

8. Can I make this gluten free bread pudding ahead of time?
Yes, you can! You can pour the custard over the bread, cover it, and refrigerate it overnight. The next day, let it sit at room temperature while the oven preheats, then bake as directed. You may need to bake it for just a few minutes longer, too.

9. How do I store leftovers?
Cover and refrigerate the cooled bread pudding for up to 4 days. You can reheat individual slices of bread pudding in the microwave for 20 to 30 seconds, or reheat the whole dish in a 300°F oven for 10 to 15 minutes, or until warmed through.

10. Can I double this recipe?
Yes, just double all of the ingredients and use a baking dish that is 9×13 in size.

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