Dairy-Free Gluten-Free Bread Pudding Recipe

My First Bread Pudding

Let me tell you about my first bread pudding. I made it for my grandpa. I was so nervous. He took one big bite and smiled. He said it tasted like a hug. I still laugh at that.

That’s why this recipe matters. It turns simple, stale bread into something special. Nothing needs to go to waste. You can make someone’s day sweeter. What’s a food that feels like a hug to you? Tell me in the comments.

Why Stale Bread is Best

This recipe needs stale bread. Fresh bread gets too soggy. Stale bread soaks up the custard like a sponge. It holds its shape and gives a perfect texture.

No gluten-free bread to waste? Tear it up and leave it out overnight. It will be ready by morning. *Fun fact: This trick works with almost any bread. It’s the secret to a great pudding.

The Cozy Custard

Whisking the custard is my favorite part. You mix eggs, milk, and sugar. Add vanilla and cinnamon. Doesn’t that smell amazing? It’s the heart of the pudding.

Pour it slowly over your bread cubes. Press them down gently. Let every piece get a good soak. This is why the recipe matters. That soak is what makes it soft inside and crispy on top. Do you like raisins or chocolate chips in yours? I can never decide.

The Magic Toffee Sauce

The sauce is pure magic. Just butter, brown sugar, and milk. You cook it until it bubbles. It gets thick and glossy. Be careful, it’s very hot.

Pour it warm over the warm pudding. It soaks in a little. It makes everything rich and gooey. This sauce turns a simple dessert into a celebration. What’s your favorite dessert sauce? Is it caramel, chocolate, or something else?

Baking Day Tips

Your kitchen will smell wonderful. The pudding puffs up in the oven. The top turns a golden brown. If it browns too fast, just lay some foil on top.

Let it cool for a few minutes. Then slice it up. Serve it with extra sauce. It’s cozy and warm. Perfect for sharing after a long day.

Ingredients:

Ingredient	Amount	Notes
gluten-free bread, stale & cubed	6 cups (approx. 7-8 slices)
large eggs, room temperature	3	*see notes for vegan swap
milk, room temperature	2 cups (480ml)	*plant-based or regular
brown sugar	2/3 cup (145g)
salted butter, melted	2 tablespoons (28g)	*plant-based or regular
vanilla extract	1 tablespoon (15ml)	*can sub a tablespoon of bourbon, rum, or alcohol of choice
ground cinnamon	1 teaspoon
salt	1/2 teaspoon
raisins, nuts, chocolate chips, etc	1 cup	optional
Toffee Sauce
brown sugar	1/2 cup (110g)
milk	1/3 cup (80ml)	*plant-based or regular
salted butter	1/4 cup (57g)	*plant-based or regular
salt	1/2 teaspoon

My Cozy Bread Pudding, Made for Everyone

Hello, my dear. Come sit a spell. Let’s talk about bread pudding. It’s a hug in a baking dish. My grandson can’t have dairy or gluten, you see. So we made our own version. The kitchen smells like cinnamon and love. Doesn’t that smell amazing?

This recipe is for all of us. It’s soft, sweet, and so comforting. You just need some stale bread and a few simple things. I’ll walk you through it. We’ll make a toffee sauce too. It’s like liquid gold. Are you ready? Let’s begin.

Step 1: First, heat your oven to 350ºF. Grab your 8×8 pan. Give it a little butter or spray. Now, take your stale gluten-free bread. Tear it into little chunks. Fill up the pan. This is the cozy base for our pudding.

Step 2: Crack three eggs into a bowl. Whisk them until they’re smooth and friendly. Now, pour in the milk and brown sugar. Add the melted butter, vanilla, cinnamon, and salt. Whisk it all together. It becomes a sweet, custardy bath for the bread.

Step 3: Pour that lovely mixture right over the bread. Press down gently with a spatula. You want every piece to get a good soak. (My hard-learned tip: Let it sit for 10 minutes before baking. It makes the pudding extra soft inside.)

Step 4: Into the oven it goes! Bake for 40 to 50 minutes. It will rise and turn a beautiful golden brown. If the top gets too dark, just lay a piece of foil over it. What’s your favorite cozy baking smell? Share below!

Step 5: While that bakes, make the magic sauce. Melt butter and brown sugar in a pot. Stir in the milk. Let it bubble gently for five minutes. Stir it often. Then add a pinch of salt. Pour it warm over your pudding. Oh, my heart.

Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 6-8 servings
Category: Dessert, Comfort Food

Three Fun Twists to Try

This pudding is like a blank canvas. You can paint it with so many flavors. Here are a few ideas my family loves. They are all so simple. Just mix them in with the bread before you add the custard.

Apple Pie Twist: Add a cup of diced apples and a dash of nutmeg. It tastes like autumn.

Chocolate Chip Joy: Stir in a handful of dairy-free chocolate chips. They get all melty and wonderful.

Tropical Sunshine: Use coconut milk and add shredded coconut with some chopped pineapple.

Which one would you try first? Comment below! I still laugh at that time we tried the chocolate chip version. It disappeared in minutes!

Serving It Up Just Right

This pudding is perfect straight from the oven. But let’s make it special. Serve it in a little bowl, still warm. The toffee sauce should be drizzled on top. A scoop of dairy-free vanilla ice cream melts into it beautifully. Or just a dollop of whipped coconut cream.

What to drink? A hot cup of spiced chai tea is my favorite. It’s so soothing. For a grown-up treat, a small glass of bourbon or rum pairs nicely. It echoes the vanilla extract. Which would you choose tonight? I think I’ll have the tea. Now, dig in.

Keeping Your Bread Pudding Happy

Let’s talk about storing this cozy treat. Once cool, pop it in the fridge. It stays good for about five days. You can also freeze it for a month. Just wrap slices tightly.

Reheating is simple. Use your oven or toaster oven. A few minutes at 350°F brings back the warmth. The microwave works too, but the top won’t be as crisp.

I once made a double batch for a big family visit. Having it ready in the freezer was a lifesaver. It meant more time for stories, less time in the kitchen.

Batch cooking like this matters. It turns cooking from a chore into a gift for your future self. You’ll always have a little comfort ready. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

First, a soggy middle means it needed more time. Ovens can be tricky. Just bake it a bit longer until the center puffs up.

Second, dry bread pudding often needs more custard. I remember when my first one was too dry. Now I press the bread down well. This soaks every piece.

Third, a bitter toffee sauce means the sugar burned. Always stir often and use medium heat. Getting it right makes the whole dish sing.

Fixing small issues builds your cooking confidence. It also makes the flavors just right. Every baker has little moments like these. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Does gluten-free bread work the same? A: Yes! Stale gluten-free bread soaks up the custard beautifully. It’s perfect for this.

Q: Can I make it ahead? A: Absolutely. Assemble it the night before. Just cover and refrigerate. Bake it in the morning.

Q: What can I use instead of eggs? A: For a vegan swap, try a flax egg. Mix one tablespoon ground flax with three tablespoons water. Let it sit for five minutes. *Fun fact: This is called a “flax egg” and it works as a great binder!

Q: Can I double the recipe? A: You can. Use a 9×13 inch pan. Just add a few more minutes to the bake time.

Q: Any fun add-in ideas? A: My favorite is diced apple with the cinnamon. Chocolate chips are always a hit too. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings warmth to your table. It is one of my favorite things to share. Food is best when made with love.

I would love to see your creation. Share a photo of your cozy bread pudding. Let’s build a little community of happy bakers.

Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen. I can’t wait to see what you make.

Happy cooking!
—Chloe Hartwell.