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raspberry bread pudding on plates

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


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)


  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.


  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.

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