Gluten-Free Grandma’s Old-Fashioned Bread Pudding is a warm, spiced dessert that brings back comforting memories with every bite. Made with simple ingredients and naturally adaptable to dairy-free diets, this recipe is a wonderful way to transform leftover gluten-free bread into a golden, custardy delight. With cinnamon, sugar, and a soft center beneath a golden top, it’s the kind of dessert that never goes out of style.
Why You’ll Love This Recipe
This recipe is not only nostalgic and satisfying—it’s incredibly flexible. It accommodates dairy-free needs without compromising texture or flavor and is ideal for using up stale or leftover gluten-free bread. The ingredients are pantry staples, the steps are simple, and the final result is perfect for any season. Whether enjoyed warm with a drizzle of cream or cooled straight from the fridge, this gluten-free bread pudding is always a crowd-pleaser.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- gluten-free bread cubes (3 to 4½ cups, depending on density)
- large eggs
- almond milk, coconut milk, or regular milk
- melted butter or plant-based butter
- granulated sugar
- ground cinnamon
- salt
Directions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish using coconut oil or nonstick spray.
- In a large mixing bowl, whisk together the eggs, milk, melted butter, sugar, cinnamon, and a pinch of salt.
- Add the gluten-free bread cubes and stir gently to coat all pieces.
- Let the bread soak in the custard mixture for 15 minutes, stirring every 5 minutes to ensure even absorption. (Alternatively, cover and refrigerate overnight.)
- Pour the soaked bread mixture into the prepared baking dish and spread it into an even layer.
- Bake for 25–30 minutes, or until golden on top and the center is just set.
- Let rest for 10–15 minutes before serving. Serve warm or chilled.
Servings and timing
Prep Time: 10 minutes
Cook Time: 25 minutes
Rest Time: 15 minutes
Total Time: 50 minutes
Servings: 6–8 servings
Calories per Serving: Approx. 220–250 kcal (varies with bread type and milk used)
Variations
- Raisin or Cranberry Twist: Add ½ cup of raisins or dried cranberries for extra sweetness and texture.
- Apple Cinnamon: Stir in ½ cup of finely chopped apples and an extra pinch of cinnamon for a fall-inspired version.
- Vanilla Bean: Add 1 teaspoon of pure vanilla extract for added depth.
- Chocolate Chip Delight: Mix in ½ cup of gluten-free chocolate chips before baking for a decadent upgrade.
- Savory Version: Omit the sugar and cinnamon, and add sautéed onions, cheese, and herbs for a savory bread pudding.
storage/reheating
Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days.
To reheat, place individual servings in the microwave for 30–45 seconds or warm in a 300°F (150°C) oven for 10–15 minutes.
This dish can also be enjoyed cold, especially the next day, when the flavors have deepened.
FAQs
Can I use any type of gluten-free bread?
Yes. White, multigrain, or seeded gluten-free bread all work. Denser varieties may require additional soaking time or slightly more milk.
How do I know when the pudding is done baking?
It should be golden brown on top and firm in the center. Insert a knife—if it comes out mostly clean with just a few moist crumbs, it’s ready.
Can I make this ahead of time?
Yes. You can soak the bread overnight in the refrigerator, then bake fresh the next day. You can also bake it in advance and reheat before serving.
Is this recipe freezer-friendly?
Yes. Once cooled, slice and freeze individual portions. Reheat in the oven or microwave until warmed through.
Can I add toppings?
Absolutely. Serve with whipped cream, a drizzle of maple syrup, caramel sauce, or dairy-free ice cream.
Can I make this egg-free?
You can experiment with egg replacements like flax eggs or commercial egg replacers, though texture may differ slightly.
Can I reduce the sugar?
Yes. Reduce to ½ cup if you prefer less sweetness. Keep in mind that the type of bread may affect overall flavor.
What’s the best milk alternative?
Almond and coconut milk work well. Oat milk is also a good option for a neutral flavor. Avoid thin, watery substitutes for best results.
Can I use buttered bread?
Yes, just adjust the melted butter slightly to avoid overly greasy results.
Can I use flavored gluten-free bread?
Yes, cinnamon raisin or vanilla-flavored bread can enhance the dessert naturally—just reduce the added sugar to balance it.
Conclusion
Gluten-Free Grandma’s Old-Fashioned Bread Pudding is proof that comfort food doesn’t need gluten—or complexity. This simple, homey dessert brings generations of warmth to your kitchen, and it’s incredibly adaptable to modern dietary needs. Whether served for dessert, brunch, or an afternoon snack, this bread pudding remains a timeless classic that everyone at the table can enjoy.
PrintGluten-Free Grandma’s Old-Fashioned Bread Pudding
A cozy and nostalgic gluten-free bread pudding that’s soft, sweet, and spiced with cinnamon. Perfect for using up leftover gluten-free bread and easy to make dairy-free for a comforting, allergy-friendly dessert.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3–4½ cups gluten free bread cubes
- 4 large eggs
- 2 cups almond or coconut milk (or regular milk)
- ¼ cup melted butter or plant-based butter (unsalted)
- ¾ cup sugar
- 1 tsp ground cinnamon
- Dash of salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish with coconut oil or nonstick spray.
- In a large bowl, whisk together eggs, milk, melted butter, sugar, cinnamon, and a dash of salt.
- Add bread cubes to the bowl and stir gently to combine. Let soak for 15 minutes, stirring every 5 minutes to ensure even absorption. (Optional: cover and refrigerate overnight for deeper flavor.)
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 25–30 minutes, or until the top is golden and the center is set.
- Cool slightly before serving. Serve warm, optionally with a drizzle of maple syrup or a scoop of dairy-free ice cream.
Notes
- Use denser gluten-free bread (like multigrain) for a heartier texture, but adjust milk if needed as it may absorb less liquid.
- For dairy-free version, use almond or coconut milk and plant-based butter or coconut oil.
- Soaking overnight deepens the flavor and texture but is not required.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in microwave or oven before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg