Easy Gluten Free Bread and Butter Pudding
This easy to make Gluten Free Bread and Butter Pudding is the ultimate gluten-free bread pudding recipe that’s also dairy-free! This easy, comforting dessert uses gluten-free bread and a rich, dairy-free custard to create a deliciously nostalgic treat perfect for any occasion. Indulge in a classic dessert that’s reimagined for modern dietary needs without sacrificing flavor or texture.
Bread and butter pudding is a classic comfort dessert, but for those following a gluten-free and dairy-free diet, enjoying this delicious treat can be a challenge. This gluten-free bread pudding recipe offers a delightful twist on the traditional version, ensuring everyone can savor its warm, custardy goodness without compromising on dietary needs. Made with gluten-free bread and a rich, dairy-free custard, this recipe captures the nostalgic flavors of the original while offering a healthier, allergen-friendly alternative. It’s perfect for cozy nights in, family gatherings, or as a special treat to indulge in during the colder months.
Have you ever tried Gluten Free Bread and Butter Pudding? It is similar to gluten free southern bread pudding, but the drizzle of butter gives it an exceptional taste with a toasty top. If you are ever wondering what to do with leftover gluten free bread that may be stale, then you must make this easy Gluten Free Bread and Butter Pudding recipe. I also make this gluten free bread pudding with coconut milk, but heavy cream also works if you are not dairy free. 
Growing up bread pudding wasn’t something that we made. However, as an adult I kept seeing it pop up as a holiday dessert.
What is gluten free bread and butter pudding and how is it different from southern bread pudding?
Because I had some Canyon Bakehouse bread that needed to be used up, I decided to give this beautiful dessert a try. Southern style and bread and butter pudding are pretty identical. The only difference is that the gluten free bread and butter pudding has a generous drizzle of butter added to the top at the end.
I found that the butter gave the top a yummy toast that gave this easy gluten free bread pudding layers of texture with flavor.
Bread pudding is cubed bread that soaks up a custard with some mix ins. Traditional bread pudding has raisins, but if you don’t like raisins, pecans or dried cranberries would work perfect as well!
Ingredients Needed for Dairy-Free and Gluten-Free Bread Pudding
Start by collecting your ingredients. To make this gluten free bread pudding with coconut milk, you will need….
- 1 loaf of Canyon Bakehouse bread. I used country white, but cinnamon raisin would also be fantastic
- Eggs
- Vanilla
- Coconut Milk
- Coconut Cream
- Cinnamon
- Vegan Butter
- Raisins
- Sugar
For the dairy free caramel sauce (custard), you will need…
- Vegan Butter
- Sugar
- Coconut Cream
- Vanilla
- Cinnamon
- Tapioca Starch
Step-by-Step Guide: How to Make Gluten-Free Bread Pudding
- If your bread is not already stale, you will want to cube it and leave it out overnight.
- Preheat the oven to 350ºF.
- Place the raisins in a bowl of hot water and let them soak for at least 10 minutes. Drain them and set aside.
- First add the eggs, vanilla, coconut milk, coconut cream, cinnamon and sugar to a bowl. Whisk well to combine. Add the raisins and stir.
- In a 9×13 baking pan sprayed with non-stick spray add your bread. Pour your custard mixture over the top. Stir it around if needed so the cubes of bread all get soaked in custard mixture. Allow it to sit for about 10-20 minutes to soak up the custard.
- Drizzle the melted butter over the top evenly.
- Bake for about 1 hour. A butterknife should come out the center clean when it is done.
- Make the caramel sauce by adding the butter, sugar, coconut cream, vanilla, cinnamon and tapioca starch to a medium size sauce pan. Turn the pan on medium heat and stir constantly.
- Once the butter is melted reduce the heat to medium low and continue to stir it. Bring to a light simmer and the sauce should be thickened slightly at this point. Allow the sauce to cook for about a total of 6-8 minutes. Remove from heat.
- Pour over the bread pudding and enjoy warm.
Easy Gluten Free Bread Pudding F.A.Q
Does the butter have to be vegan?
No, if you are not dairy free then you can use regular butter
What can we use in place of coconut cream and coconut milk if we aren’t dairy free?
You can use heavy cream and whole milk in place of the coconut cream and coconut milk. If you need another dairy free alternative other than coconut, I recommend the silk heavy cream (in the fridge section of the grocery store with DF options) and any other dairy free milk would work in the place of the coconut milk, but cashew milk would have a great consistency for this recipe.
Why does the sauce call for tapioca starch? Can I use a different starch?
Tapioca starch is my starch of choice. My son has a corn allergy, so tapioca is what I choose to use. Any other starch would work in its place such as: corn, potato, or arrowroot.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare this the night before or morning before baking and serving. You will prep it to the step of pouring the custard and allowing it to soak. Cover the bread pudding with plastic wrap or foil and place in the fridge until youa re ready to bake it. While it is baking make the topping.
What Type of Gluten-Free Bread Works Best for Bread Pudding?
A crusty white bread works best for this bread pudding. I love Canyon’s Mountain White, but honestly anything you have on hand will do the trick! If you’re feeling extra you can make a loaf of my Sandwich Bread and use that too!
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Ingredients
Bread and Pudding Butter
- 1 loaf Canyon Bakehouse bread
- 4 eggs
- 1 tsp vanilla
- 3/4 cup coconut milk
- 1 13.5 oz can heavy coconut cream
- 1 cup raisins
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/4 cup vegan butter melted
Vegan Caramel Sauce
- 1/4 cup vegan butter
- 1/4 cup sugar
- 1 13.5 oz can heavy coconut cream
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1 tsp tapioca starch
Instructions
- If your bread is not already stale, then you will want to cube it and leave it out overnight.
- Preheat the oven to 350ºF
- Place the raisins in a bowl of hot water and let them soak for at least 10 minutes. Drain them and set aside.
- First add the eggs, vanilla, coconut milk, coconut cream, cinnamon and sugar to a bowl. Whisk well to combine. Add the raisins and stir.
- In a 9x13 baking pan sprayed with non-stick spray add your bread. Pour your custard mixture over the top. Stir it around if needed so the cubes of bread all get soaked in custard mixture. Allow it to sit for about 10-20 minutes to soak up the custard.
- Pour the melted butter evenly over the top.
- Bake for about 1 hour. A butterknife should come out the center clean when it is done.
- Make the vegan caramel sauce by adding the butter, sugar, coconut cream, vanilla, cinnamon and tapioca starch to a medium sized saucepan. Turn the pan on medium heat and stir constantly.
- Once the butter is melted reduce the heat to medium low and continue to stir it. Bring to a light simmer and the sauce should be slightly thickened at this point. Allow the sauce to cook for about a total of 6-8 minutes. Remove from heat.
- Pour over the bread pudding and enjoy warm.
Notes
If you make this recipe be sure to snap a photo and tag us on Instagram @livingfreelyglutenfree #livingfreelyglutenfree
Make sure to grab a copy of my newest cookbook, 101 Incredible Gluten Free Recipes!Nutrition
Want to know what to do with left over gluten free bread? I’ve got you covered…
- Gluten Free Vegan Stuffing
- Gluten Free Pumpkin Bread Pudding
- Cinnamon Roll Stuffed French Toast
- Gluten Free French Toast Casserole
If you like this recipe you will love all 101 gluten and dairy free recipes in my latest cookbook, 101 Incredible Gluten Free Recipes. 
