Gluten Free & Egg Free Bread Pudding (Edit recipe)

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With the price of eggs these days, I am feeling inspired to create recipes that don’t require that extra cost! Instead of using eggs the way you would with a typical bread pudding, I am subbing them out for a bit of greek yogurt & sour cream.* My gluten-free, egg-free bread pudding is rich, creamy, and perfectly spiced, making it an irresistible dessert or indulgent breakfast. Made with Greek yogurt, maple syrup, and a buttery cinnamon crumble, it’s a delicious way to use up day-old gluten-free bread.**

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Original recipe

PREP TIME

2 hours and 20 minutes

COOK TIME

40 minutes

INGREDIENTS

15

Serves: 8

Ingredients

1 Gluten-Free Bread, whole loaf, day old & cubed
.5 cup Plain Greek Yogurt
.5 cup Sour Cream
0.5 cup Milk
0.5 cup Heavy Whipping Cream
0.333 cup Pure Maple Syrup
1 Tbsp Gourmet Madagascar Vanilla Bean Paste - With Real Vanilla Seeds - Vanilla Bean Kings
1 tsp Cinnamon, Ground
0.5 tsp Sea Salt

For the topping:

0.5 cup Gluten-Free Flour
0.5 cup Brown Sugar
4 Tbsp Butter, Unsalted, cubed
1 tsp Cinnamon, Ground
0.25 tsp Sea Salt

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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 your oven to 350°F and grease a 9x9-inch baking dish with butter or non-stick spray.
In a large mixing bowl, whisk together the Greek yogurt, sour cream milk, heavy cream, maple syrup, vanilla bean paste, cinnamon, and sea salt until smooth.
Add the cubed gluten-free bread to the baking dish, cover with the milk mixture and gently stir to coat.*
Cover the dish and let the mixture sit in the refrigerator for at least two hours to allow the bread to absorb the liquid.
In a separate bowl, combine the gluten-free flour, brown sugar, cinnamon, and sea salt. Add the cubed butter and use your fingers or a pastry cutter to mix until a crumbly texture forms.
Remove the bread pudding from the refrigerator and sprinkle the crumble topping evenly over the top.
Bake for 40–45 minutes, or until the pudding is set and the topping is golden brown. Let it cool slightly before serving. Enjoy warm with an extra drizzle of maple syrup or a dollop of whipped cream and fresh berries!

Notes

*You can use all greek yogurt or all sour cream! I like the flavor of both, plus I was using up what I had in the fridge! **I recommend cubing your gluten free bread ahead of time to allow it to dry out. This will help it hold up better in the bread pudding!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	261
Fat:	15 g
Carbohydrates:	29 g
Protein:	6 g
Cholesterol:	52 g
Sodium:	252 mg
Fiber:	1 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.