Gluten-Free Bread Pudding with Raspberries
This Gluten-Free Bread Pudding with Vanilla Topping is the perfect holiday dessert. It’s a comforting dessert full of raspberry flavor and a decadent vanilla sauce topping. This recipe is also made dairy-free.
Bread pudding is a wintertime dessert that uses up stale bread or leftover gluten free bread. But, you can also toast your non-stale bread to make your own bread pudding.
This version is made both gluten-free and dairy-free so everyone can enjoy this dessert.
It tastes just like traditional bread pudding but made with simple ingredients.
Why You Need This Recipe
- This is a gluten-free twist on a holiday recipe classic. I’ve also made it dairy-free to accommodate as many food allergies and sensitivities as possible.
- Raisins and raspberries add sweetness and bursts of flavor throughout the bread pudding.
- This recipe also has a creamy dairy-free vanilla caramel sauce that coats the bread pudding.
Key Ingredients
Gluten-free bread slices make the base of this pudding recipe. You can use stale bread, or you can toast the bread cubes according to the recipe instructions.
Eggs help create a custard mixture that holds the pudding together.
Raisins, sugar, and raspberries add sweetness and brightness to the dish.
Coconut milk, vanilla, sugar and cornstarch create a vanilla topping.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Preheat your oven and toast your bread cubes on a baking sheet in a single layer.
Step Two
Then, in a large mixing bowl, combine the bread cubes, eggs, almond milk, raisins, sugar, cinnamon, and raspberries.
Step Three
Pour your bread pudding into a baking dish, let the bread mixture sit for 5 minutes, and then bake it for 45 minutes at 350 degrees f.
Step Four
While the pudding is baking, make your vanilla sauce by mixing together the coconut milk, cornstarch, vegan butter, sugar, and vanilla extract in a small saucepan or medium saucepan over medium heat.
Remove the pudding from the oven and top it with the vanilla sauce. Serve warm or chilled.
Recipe Tips & Substitutions
- Use your favorite gluten-free bread. I like Canyon Bakehouse or any other gluten-free bread you find at the health food store.
- Stack the bread and cube several slices at once to save time.
- You can use coconut sugar or brown sugar in this recipe.
- People have different preferences as to the temperature at which bread pudding should be served. Some like it served warm while others like it at room temperature or even chilled.
- Store any leftovers in the refrigerator in an airtight container or covered with plastic wrap for up to 4 days.
Recipe FAQs
I have tried several types and don’t have a favorite. Any of the commercially-available gluten-free breads should work.
Yes, you could try blackberries, blueberries, or strawberries. Or, you can just leave out the berries if you prefer.
More Gluten-Free Dessert Recipes You Might Like
- Cinnamon Sweet Potato Bread
- Coconut Panna Cotta
- Date-Nut Bread
- No Sugar Crockpot Applesauce
- Chocolate Chip Sweet Potato Muffins
Or, check out this recipe for Gluten-Free Mango Bread Pudding!
Don’t Miss These Holiday Desserts
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Gluten-Free Bread Pudding with Raspberries
This Gluten-Free Raspberry Bread Pudding with Vanilla Topping is the perfect holiday dessert. It’s a comforting dessert full of raspberry flavor and a decadent vanilla sauce topping. This recipe is also made dairy-free.
- Total Time: 90 minutes
- Yield: 10 1x
Ingredients
- For the pudding:
- Nonstick cooking spray
- 1/2 of a 15-ounce loaf gluten-free bread, cut into 1-inch cubes (about six slices)
- 3 cups unsweetened almond milk or your favorite plant milk (you can use dairy milk if you aren’t on a dairy-free diet)
- 5 eggs, beaten
- 2 tablespoons raisins
- 1/2 cup coconut sugar (or brown sugar)
- 1/2 teaspoon ground cinnamon
- 1 cup fresh or frozen raspberries
- For the vanilla topping:
- 3/4 cup full-fat canned coconut milk
- 2 tablespoons cornstarch
- 1 tablespoon vegan butter (use regular butter if you aren’t on a dairy-free diet)
- 1 tablespoon vanilla extract
- 1/3 cup coconut sugar (or brown sugar)
Instructions
- Preheat your oven to 325 degrees F. Spray a baking dish with nonstick cooking spray and set aside.
- Place the bread cubes on a baking sheet and let them toast for about 20 minutes or until they are dried and toasted slightly. If your bread is stale and dry you can skip this step.
- Then, remove the bread cubes from the oven and increase the temperature of the oven to 350 degrees F.
- In a large bowl, combine the toasted bread cubes, almond milk, eggs, raisins, 1/2 cup of the coconut sugar, cinnamon, and frozen raspberries. Stir and pour into your baking dish. Let the mixture sit for at least 5 minutes at room temperature so the bread can start to absorb the liquid.
- Then, place the dish in the oven and bake for 45 minutes, or until the top of the pudding is golden brown.
- While the bread pudding is baking, make the vanilla sauce.
- In a medium saucepan over medium heat, combine the coconut milk, cornstarch, butter, vanilla, and 1/3 cup of sugar.
- Bring to a simmer, whisking constantly until the sauce starts to thicken (about 10 minutes).
- When the bread pudding is ready to serve, divide it on serving plates and add a generous spoonful of vanilla sauce to each serving.
Notes
- Use your favorite gluten-free bread. I like Canyon Bakehouse or any other gluten-free bread you find at the health food store.
- Stack the bread and cube several slices at once to save time.
- You can use coconut sugar or brown sugar in this recipe.
- People have different preferences as to the temperature at which bread pudding should be served. Some like it served warm while others like it at room temperature or even chilled.
- Store any leftovers in the refrigerator in an airtight container or covered with plastic wrap for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 212
- Sugar: 19.3 g
- Sodium: 180.9 mg
- Fat: 8.7 g
- Saturated Fat: 4.1 g
- Carbohydrates: 28.3 g
- Fiber: 1.7 g
- Protein: 5.1 g
- Cholesterol: 93 mg
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This is now my favourite bread pudding recipe! So easy to make and the raspberries add colour and flavour!
This is really amazing!! Everyone at my house loved it!
I would serve this for breakfast as well as for dessert. I love raspberries paired with chocolate and I know this would be a hit on my holiday table this Christmas!
Thank you so much for a healthier recipe for bread pudding! This was delish and devoured by all.
I made this for Thanksgiving and everyone loved it! Thanks so much for sharing the recipe!