Gluten-Free Southern Bread Pudding

Golden baked gluten-free bread pudding topped with plump raisins, served in a round black-handled baking dish.

4.88 from 8 votes

This gluten-free Southern bread pudding is my ode to the comforting dessert served at every family gathering growing up. The bread soaks up a sweet custard and bakes into a soft, golden treat that makes the whole house smell warm and inviting—and it always disappears fast.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: gluten-free bread pudding, gluten-free dairy-free bread pudding

Servings: servings

Author: Audrey Roberts

Ingredients

6 cups gluten-free bread day old, cubed
3 large eggs
½ cup brown sugar, packed
½ cup granulated sugar
2 tsp pure vanilla extract
1 tsp cinnamon
¼ tsp ground nutmeg
½ cup raisins, soaked and drained
1¾ cups milk dairy-free use almond, coconut, or cashew milk
¼ cup unsalted butter, melted dairy-free use Smart Balance butter

Caramel Sauce

½ cup unsalted butter dairy-free use Smart Balance butter
1 cup light brown sugar, packed
¼ cup milk dairy-free use almond, coconut, or cashew milk
1 tsp pure vanilla extract
⅕ tsp salt just a pinch

Instructions

Preheat oven to 350°F. Grease an 8x8-inch baking dish with gluten-free cooking spray.
Place raisins in a small bowl of hot water to soak for 10 minutes, drain.
Cut the bread into 1″ pieces and place them on a baking sheet. Bake for 5-10 minutes to toast the bread.
In a medium bowl or large glass measuring cup whisk together eggs, brown sugar, sugar, pure vanilla extract, cinnamon, and nutmeg.
Melt butter in a small bowl and allow to cool a little. Add the milk and the butter to the egg mixture and stir until combined.
Place half of the toasted bread cubes into the greased baking dish. Sprinkle ¼ cup of the raisins over the cubes. Place the rest of the bread cubes into the baking dish. Sprinkle the rest of the raisins over the bread cubes.
Pour the egg mixture over the bread and raisins. Gentle stir to make sure all the bread has been coated with the egg mixture.
Bake on the middle rack for 30 minutes, then place a sheet of aluminum foil over the top of the baking dish and bake for an additional 20 minutes or until a knife inserted in the center comes out clean and the edges are brown.
Serve warm or room temperature. Drizzle slices with caramel sauce. Enjoy!

Caramel Sauce

In a small saucepan combine the butter, brown sugar and milk and cook over medium heat bringing to a low boil, stirring occasionally.
Lower heat and allow to boil for 5 minutes, stirring occasionally.
Remove from the heat and stir in pure vanilla extract.
Drizzle caramel sauce over a slice of the bread pudding.

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