This easy to make gluten-free bread pudding with vanilla sauce is delicious comfort food! I like to make dishes like this on the weekend to serve my family and friends when they stopover.
My sister gave me this recipe years ago and I recreated it to be gluten-free and dairy-free. I also lowered the sugar from the original recipe by half and it’s still deliciously sweet. What’s great about this recipe is that it has ingredients that you would commonly have on hand and it doesn’t call for day-old bread so it’s easy to quickly bake up this comforting dessert.
Let’s Make Gluten-Free Bread Pudding!
Preheat oven to 350°. Grease an 8 x 8-inch pan.
Tear the 8 slices of bread into pieces and place in a large mixing bowl. Melt the butter and drizzle over the bread.
In another bowl whisk the eggs, milk, and sugar together. Pour this mixture over the bread. Stir the bread mixture making sure all the bread gets coated and soaked with the liquid.
Pour the bread mixture into the prepared pan and push the bread down into the liquid and bake for 50-55 minutes, or until set. Remove from oven.
To make the sauce:
In a small bowl mix together the sugar and cornstarch. In a small pan bring water, vanilla, and butter to a boil. Slowly add in sugar mixture and stir until it thickens, around 3 minutes.
Pour sauce over the baked pudding. This can be enjoyed warm, room temperature, or chilled.
If you only have regular gluten-free bread on hand use these adjustments to make it just as yummy.
These adjustments are for the pudding only the sauce stays the same.
- Instead of gluten-free cinnamon raisin bread us 8 slices regular gluten-free bread
- Instead of 1/2 cup of sugar up the amount to 3/4 cup sugar
- Add 1 teaspoon cinnamon
- Add 1/2 cup raisins (optional)
- All other ingredients and directions are the same.
More Gluten-Free Desserts You’ll Love:
Old-Fashioned Peach Pie
Maple Brown Sugar Cookies
Easy Peach Cobbler
My Favorite Gluten-Free Pie Crust
Peanut Butter Cookies
Gluten Free Bread Pudding With Vanilla Sauce
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
Description
Easy to make bread pudding made with gluten-free cinnamon raisin bread*. See notes for making this recipe with regular gluten-free bread*.
Ingredients
Bread Pudding
8 slices of gluten-free cinnamon raisin bread*
2 tablespoons Smart Balance Buttery Spread, melted
2 cups unsweetened cashew or almond milk
2 eggs
1/2 cup sugar
Sauce
1/3 cup sugar
1 tablespoon cornstarch
1 cup water
1 teaspoon vanilla
1 tablespoon Smart Balance Buttery Spread
Instructions
Bread Pudding
Preheat oven to 350°. Grease an 8 x 8-inch pan.
Tear the 8 slices of bread into pieces and place in a large mixing bowl. Drizzle the melted butter over the bread.
In another bowl whisk the eggs, milk, and sugar together. Pour this mixture over the bread. Stir the bread mixture making sure all the bread gets coated and soaked with the liquid.
Pour the bread mixture into the prepared pan and push the bread down into the liquid and bake for 50-55 minutes, or until set. Remove from oven.
Sauce
In a small bowl mix together the sugar and cornstarch. In a small pan bring water, vanilla, and butter to a boil. Slowly add in sugar mixture and stir until it thickens, around 3 minutes.
Pour sauce over baked pudding. This can be enjoyed warm, room temperature, or chilled.
Notes
If you only have regular gluten-free bread on hand use these adjustments to make it just as yummy.
These adjustments are for the pudding only the sauce can stay the same.
8 slices regular gluten-free bread
Instead of 1/2 cup of sugar up the amount to 3/4 cup sugar
Add 1 teaspoon cinnamon
Add 1/2 cup raisins (optional)
All other ingredients and directions are the same.
*I use Canyon Bakehouse Gluten-Free Cinnamon Raisin Bread or Canyon Bakehouse Gluten-Free Mountain White Bread.
Mary Prows says
I made a few alterations, but it was absolutely delightful. I added vanilla in with the milk and eggs mix and also increased the cinnamon along with a dash of nutmeg. For bread I used 2 Canyon Bakehouse English Muffins, 1 Gluten Free Raisin Bagel and 2 heels from Canyon Bakehouse White Bread. Cleaned out some odds and ends of breads.
★★★★★
MamaShire says
So glad that you enjoyed it! Great idea on using odds and ends to make this.