Gluten-Free Bread Pudding (Dairy-Free) (Edit recipe)

101 recipes
|
56 followers

This subtly sweet and ooey-gooey gluten-free bread pudding will melt in your mouth. Simple and delicious, it's topped with the most spectacular toffee sauce. The perfect homemade comfort sweet treat. Bonus: The recipe can be gluten-free, dairy-free, vegan, nut-free, egg-free, or regular.

Share

save

View original recipe

PREP TIME

10 minutes

COOK TIME

50 minutes

INGREDIENTS

15

Serves: 16

Ingredients

Bread Pudding

6 cup Gluten-Free Bread, 7-8 slices, stale & cubed
3 whole Eggs, large, room temperature
2 cup Almond Milk, (480ml) room temperature *plant-based or regular
2/3 cup Brown Sugar, (145 g)
2 Tbsp Plant-Based Butter, (28 g) salted melted *plant-based or regular
1 Tbsp Pure Vanilla Extract, (15 mL) *can sub a tablespoon of bourbon, rum, or alcohol of choice
1 tsp Cinnamon, Ground
1/2 tsp Salt
1 cup Raisins, optional: or nuts, chocolate chips, etc.

Toffee Sauce

1/2 cup Brown Sugar, (110 g)
1/3 cup Almond Milk, (80 mL) *plant-based or regular
1/4 cup Plant-Based Butter, (57 g) salted *plant-based or regular
1/2 tsp Salt

Shop This Recipe

Shopping on FoodSocial supports our recipe creators and trusted brands.

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350ºF and prepare an 8 x 8-inch baking pan with non-stick baking spray or butter.
Arrange the bread cubes in the prepared pan evenly. If using raisins, nuts, etc., add them in now.
In a medium mixing bowl, vigorously whisk the eggs until smooth.
Add the milk, brown sugar, melted butter, vanilla extract, cinnamon, and salt, and whisk until fully combined.
Pour the mixture evenly over the bread. Gently press down with a spatula to ensure all the pieces get wet.
Bake for 40-50 minutes or until the top is lightly golden brown and the center has risen. If you notice the top getting too brown, remove it from the oven, cover it loosely with foil, and place it back in the oven to finish baking.
While the bread pudding is baking, prepare the toffee sauce. In a medium pot, melt the butter and brown sugar on medium heat, stirring occasionally.
Add in the milk, turn the heat to medium-high, and bring to a gentle rolling boil. Allow the toffee sauce to boil for 5 minutes while stirring frequently.
Remove from the heat and stir in the salt. Pour the toffee sauce over the warm bread pudding and enjoy!
Store leftover bread pudding in an airtight container in the fridge for up to 5 days.

Notes

The eggs can be swapped for ½ cup of unsweetened applesauce, liquid egg replacer, or 2 tablespoons of ground flax seed to make it egg-free/vegan.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	111
Fat:	4 g
Carbohydrates:	19 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	185 mg
Fiber:	1 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated per serving.