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Gluten-Free Grandma’s Old-Fashioned Bread Pudding

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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish with coconut oil or nonstick spray.
  2. In a large bowl, whisk together eggs, milk, melted butter, sugar, cinnamon, and a dash of salt.
  3. 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.)
  4. Pour the mixture into the prepared baking dish and spread evenly.
  5. Bake for 25–30 minutes, or until the top is golden and the center is set.
  6. 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

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