This easy Gluten-Free Raspberry Bread Pudding is the perfect cold weather dessert. It’s a comforting dessert full of raspberry flavor.

Gluten-free bread pudding with raspberries on a plate.

Recipe Highlights

  • Applesauce adds moisture and flavor to this Gluten-Free Raspberry Bread Pudding recipe.
  • Raisins and raspberries add sweetness and bursts of flavor throughout the bread pudding.
  • This recipe preps and cooks in an hour!

Recipe Steps

1. Preheat your oven.
2. Combine all of the ingredients in a bowl and stir to combine.

Ingredients for gluten-free bread pudding with raspberries combined in a bowl. The liquid will absorb with time.

3. Pour everything into a baking dish and let it sit for five minutes to absorb all of the liquid.
4. Bake for 45 minutes and serve warm.

Letting the bread pudding sit for a few minutes before baking will help it to absorb all of the liquid.

Top Tips

  • 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.
  • Use sugar-free applesauce for a lower sugar alternative.
  • Let the dish sit for five minutes before baking to allow the bread to soak up all the liquid.
  • Serve warm. Make a brown sugar glaze to go on top if you like. Or, serve this with a coconut-based ice cream.
Warm bread pudding in a dish is easy to make.

Other Healthy Dessert Recipes You Might Like

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raspberry bread pudding

Gluten-Free Raspberry Bread Pudding


Description

This easy Gluten-Free Raspberry Bread Pudding is the perfect fall dessert. It’s a comforting dessert full of raspberry flavor.


Ingredients

Scale
  • Nonstick cooking spray
  • 1 15-ounce loaf gluten-free bread, cut into 1-inch cubes
  • 1 cup unsweetened almond milk
  • 1 cup full-fat canned coconut milk
  • 2 eggs, beaten
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons raisins
  • 1/2 cup coconut sugar
  • 1 cup frozen raspberries

Instructions

  1. Preheat your oven to 325 degrees. Spray a baking dish with nonstick cooking spray and set aside.
  2. Place the bread cubes on the baking sheet and let them toast for about 20 minutes. 
  3. Then, remove the bread cubes from the oven and increase the temperature to 350 degrees.
  4. In a large bowl, combine the toasted cubed bread, almond milk, coconut milk, eggs, applesauce, raisins, coconut sugar, and frozen raspberries. Stir and pour into your baking dish. Let the mixture sit for at least 5 minutes so the bread can start to absorb the liquid.
  5. Bake for 45 minutes, or until the top of the pudding is golden brown. Serve warm.

Notes

  • You can toast your bread cubes up to a day ahead of time. Store the bread cubes at room temperature until you are ready to use them in the bread pudding.
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: gluten free dessert, raspberry bread pudding

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