Name: Unbelievable Gluten-Free Southern Bread Pudding
Prep time: 60 min
Total time: 60 min
Ingredients: 6 cups gluten-free bread (day old, cubed); 3 large eggs; ½ cup brown sugar, packed; ½ cup granulated sugar; 2 tsp pure vanilla extract; 1 tsp cinnamon; ¼ tsp ground nutmeg; ½ cup raisins, soaked and drained; 1 ¾ cups milk (dairy-free use almond, coconut, or cashew milk); ¼ cup unsalted butter, melted (dairy-free use Smart Balance butter)

This gluten-free southern bread pudding is a delightful twist on a beloved classic, offering all the comforting richness without the gluten. Prepare to be amazed by its moist, tender texture and deeply satisfying flavor, perfect for family gatherings or a cozy night in. Crafted with carefully selected gluten-free bread cubes, this recipe ensures every bite delivers that authentic, home-baked taste that is synonymous with Southern hospitality. It’s designed to be accessible even for beginner bakers, proving that gluten-free can be just as decadent and comforting.

⏱ Time: 60 min

👥 Servings: 6-8

📊 Level: Medium

🥗 10 ingredients

Unbelievable Gluten-Free Southern Bread Pudding

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Prep Time 1

Total Time 1

Servings: 8

Ingredients Method Notes

Ingredients

6 cups gluten-free bread (day old, cubed)
3 large eggs
½ cup brown sugar, packed
½ cup granulated sugar
2 tsp pure vanilla extract
1 tsp cinnamon
¼ tsp ground nutmeg
½ cup raisins, soaked and drained
1 ¾ cups milk (dairy-free use almond, coconut, or cashew milk)
¼ cup unsalted butter, melted (dairy-free use Smart Balance butter)

Method

Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
Soak raisins in hot water for 10 minutes, then drain.
Toast cubed gluten-free bread on a baking sheet for 5-10 minutes until lightly golden.
Whisk together eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, and nutmeg in a medium bowl.
Melt butter and stir it with milk into the egg mixture until combined.
Layer half the toasted bread in the prepared dish, sprinkle with half the raisins, and repeat the layers.
Pour the egg mixture evenly over the bread and raisins, gently stirring to ensure all pieces are coated.
Bake for 30 minutes, then cover with foil and bake for an additional 20 minutes, or until a knife inserted into the center comes out clean and the edges are golden brown.

Notes

– Use slightly stale, day-old gluten-free bread for the best texture.
– Ensure raisins are well-drained to avoid excess moisture.
– For a richer flavor, consider adding a splash of bourbon to the egg mixture.