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 served on a white plate with raspberries

Bread pudding is a wintertime dessert that uses up stale 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.

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 sauce that coats the bread pudding.
bread pudding with vanilla sauce

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.

ingredients for bread pudding with labels

Recipe Steps

Step One

Preheat your oven and toast your bread cubes on a baking sheet.

Step Two

Then, in a large mixing bowl, combine the bread cubes, eggs, almond milk, raisins, sugar, cinnamon, and raspberries.

collage with process photos on how to make gluten free bread pudding

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.

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 over medium heat.

Step Five

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.

FAQs

What is the best type of gluten-free bread for this recipe?

I have tried several types and don’t have a favorite. Any of the commercially-available gluten-free breads should work.

Can I use other berries instead of raspberries?

Yes, you could try blackberries, blueberries, or strawberries. Or, you can just leave out the berries if you prefer.

two plates of raspberry bread pudding

Other Gluten-Free Dessert Recipes You Might Like

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raspberry bread pudding on plates

Gluten-Free Bread Pudding with Raspberries


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Description

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.


Ingredients

Units Scale
  • 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

  1. Preheat your oven to 325 degrees F. Spray a baking dish with nonstick cooking spray and set aside.
  2. 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.
  3. Then, remove the bread cubes from the oven and increase the temperature of the oven to 350 degrees F.
  4. 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.
  5. Then, place the dish in the oven and bake for 45 minutes, or until the top of the pudding is golden brown.
  6. While the bread pudding is baking, make the vanilla sauce. 
  7. In a medium saucepan over medium heat, combine the coconut milk, cornstarch, butter, vanilla, and 1/3 cup of sugar.
  8. Bring to a simmer, whisking constantly until the sauce starts to thicken (about 10 minutes).
  9. 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

  1. Use your favorite gluten-free bread. I like Canyon Bakehouse or any other gluten-free bread you find at the health food store.
  2. Stack the bread and cube several slices at once to save time.
  3. You can use coconut sugar or brown sugar in this recipe.
  4. 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.
  5. 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

Keywords: gluten free dessert, raspberry bread pudding, dairy free bread pudding

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