37+ Irresistible Gluten-Free Bread Pudding Recipes for Every Occasion

Bread pudding is a beloved comfort dessert, known for its rich, custardy texture and ability to take on a variety of flavors.

However, for those with gluten sensitivities or who follow a gluten-free diet, finding the perfect bread pudding recipe can be a challenge.

Fortunately, the world of gluten-free

cooking has opened up endless possibilities, and with a little creativity, you can enjoy this indulgent treat without any worries.

In this post, we’ve rounded up 37+ gluten-free bread pudding recipes that cater to every taste, from classic flavors like vanilla and cinnamon to unique combinations with tropical fruits, rich chocolate, and spiced nuts.

Whether you’re a long-time gluten-free baker or just starting to explore gluten-free desserts, these recipes are guaranteed to satisfy your cravings.

Get ready to experience the comforting, delicious world of gluten-free bread pudding with these diverse and easy-to-follow recipes.

37+ Irresistible Gluten-Free Bread Pudding Recipes for Every Occasion

With so many delicious variations, there’s no reason why gluten-free bread pudding can’t be enjoyed at any gathering or as a cozy dessert at home.

From fruity combinations with fresh berries and tropical flavors to indulgent chocolate and nutty creations, these 37+ gluten-free bread pudding recipes offer something for everyone.

The best part? They’re easy to make, adaptable to your dietary needs, and so comforting that you’ll want to make them again and again.

No matter which recipe you choose, you’ll be able to indulge in a sweet, satisfying treat that’s as rich in flavor as it is in nostalgia.

So, gather your ingredients, grab your favorite gluten-free bread, and start creating these delightful puddings that will impress your friends and family while keeping your gluten-free lifestyle in check.

Enjoy the perfect balance of rich textures and bold flavors with these incredible gluten-free bread pudding recipes!

Gluten-Free Bread Pudding

This classic gluten-free bread pudding is perfect for a comforting dessert, made with dairy-free milk, gluten-free bread, and aromatic spices.

It has a rich, custardy texture that melts in your mouth, with the perfect balance of sweetness and warmth.

Whether you serve it on a chilly evening or for a special gathering, this bread pudding will surely please your guests.

Ingredients:

• 6 slices gluten-free bread (preferably a day or two old)
• 2 cups almond milk (or any dairy-free milk)
• 3 large eggs
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/4 cup raisins or dried cranberries (optional)
• 1/4 cup chopped pecans or walnuts (optional)
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with coconut oil or butter.
2. Tear the gluten-free bread into bite-sized pieces and place them into the greased dish.
3. In a large bowl, whisk together almond milk, eggs, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Pour the liquid mixture over the torn bread, ensuring the bread is fully saturated. Let it sit for 10-15 minutes to absorb the liquid.
5. Add raisins and nuts (if using) to the bread mixture, gently folding them in.
6. Bake the pudding for 40-45 minutes, or until the top is golden and the center is set.
7. Let the bread pudding cool for a few minutes before serving. Top with a drizzle of maple syrup or a scoop of vanilla ice cream if desired.

This gluten-free bread pudding has a perfect balance of flavors and textures, with soft, custardy bread and a hint of spice.

The raisins and nuts give it an extra layer of flavor, making it a perfect dessert for any occasion.

The fact that it’s gluten-free ensures everyone can enjoy it, regardless of dietary needs. Serve it warm for the best experience!

Apple Cinnamon Gluten-Free Bread Pudding

This Apple Cinnamon Gluten-Free Bread Pudding brings together the tartness of apples with the warm spices of cinnamon.

The naturally sweet fruit complements the rich, custardy base, while the cinnamon adds a cozy touch.

It’s a perfect fall-inspired dessert that’s easy to make and comforting to eat.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups oat milk (or any dairy-free milk)
• 4 large eggs
• 1/4 cup brown sugar or coconut sugar
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 2 apples, peeled, cored, and diced
• 1/2 cup chopped walnuts (optional)
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large bowl, whisk together oat milk, eggs, brown sugar, cinnamon, ginger, and salt until smooth.
3. Add the cubed gluten-free bread to the bowl, stirring to ensure the bread absorbs the liquid mixture.
4. Fold in the diced apples and walnuts (if using).
5. Pour the mixture into the greased baking dish, spreading it out evenly.
6. Bake for 35-40 minutes or until the top is golden brown and the pudding has set in the center.
7. Let it cool slightly before serving. Optionally, drizzle with honey or serve with a scoop of dairy-free vanilla ice cream.

The combination of tender bread, sweet apples, and the warmth of cinnamon makes this gluten-free bread pudding an irresistible treat.

The apples soften as they bake, providing both texture and natural sweetness that pairs wonderfully with the spiced custard.

This dish is perfect for breakfast, brunch, or dessert, and it’s a great way to use up any leftover gluten-free bread.

Chocolate and Banana Gluten-Free Bread Pudding

Indulge in the rich decadence of this chocolate and banana gluten-free bread pudding.

The sweetness of ripe bananas combines with the smooth richness of melted chocolate, creating an indulgent dessert that’s still gluten-free.

This recipe is ideal for chocolate lovers looking for a comforting, dairy-free treat.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups coconut milk (or any dairy-free milk)
• 3 large eggs
• 1/2 cup dark chocolate chips (dairy-free)
• 2 ripe bananas, mashed
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish with coconut oil or butter.
2. In a large mixing bowl, whisk together the coconut milk, eggs, mashed bananas, maple syrup, vanilla extract, cinnamon, and salt until smooth.
3. Add the cubed gluten-free bread to the mixture, stirring to ensure the bread absorbs the liquid.
4. Stir in the dark chocolate chips, distributing them evenly throughout the mixture.
5. Pour the bread mixture into the prepared baking dish, spreading it evenly.
6. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the bread pudding cool for a few minutes before serving. Top with extra banana slices or whipped coconut cream for an extra treat.

The combination of bananas and chocolate makes this gluten-free bread pudding a decadent dessert that’s both satisfying and comforting.

The bananas add natural sweetness and moisture, while the melted chocolate chips create pockets of richness throughout the dish.

This bread pudding is ideal for anyone who loves a chocolatey, indulgent dessert, and it can easily be adapted to suit vegan diets as well.

Pear and Almond Gluten-Free Bread Pudding

This Pear and Almond Gluten-Free Bread Pudding offers a sophisticated twist on the classic recipe with the addition of juicy pears and crunchy almonds.

The natural sweetness of the pears pairs wonderfully with the almond flavor, creating a dessert that’s both fruity and nutty.

This bread pudding is perfect for a cozy dessert after a hearty meal.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups cashew milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1 tsp almond extract
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 2 pears, peeled and diced
• 1/4 cup sliced almonds (optional)
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large bowl, whisk together cashew milk, eggs, honey or maple syrup, almond extract, cinnamon, cloves, and salt until fully combined.
3. Tear the gluten-free bread into bite-sized pieces and add it to the bowl, ensuring the bread is thoroughly soaked in the liquid mixture.
4. Gently fold in the diced pears and sliced almonds, if using.
5. Pour the mixture into the greased baking dish and spread it evenly.
6. Bake for 40-45 minutes or until the top is golden and the pudding has set in the center.
7. Let it cool for a few minutes before serving. Garnish with additional sliced almonds or a dusting of cinnamon, if desired.

This pear and almond bread pudding offers a refined balance of flavors that is both refreshing and rich.

The pears provide a burst of juiciness, while the almonds add texture and a subtle nuttiness.

This dessert is perfect for those looking for a gluten-free dish that’s not only comforting but also elegant enough for special occasions.

Serve it with a dollop of whipped coconut cream for an extra indulgence.

Pumpkin Spice Gluten-Free Bread Pudding

Celebrate the flavors of fall with this Pumpkin Spice Gluten-Free Bread Pudding.

Infused with pumpkin puree and warming spices like cinnamon and nutmeg, this bread pudding is an autumnal treat that’s naturally gluten-free.

The custard-like texture with a hint of pumpkin makes this the perfect dessert for the season.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups coconut milk (or any dairy-free milk)
• 3 large eggs
• 1 cup pumpkin puree
• 1/4 cup brown sugar or maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup chopped pecans (optional)
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large mixing bowl, whisk together coconut milk, eggs, pumpkin puree, brown sugar or maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
3. Tear the gluten-free bread into cubes and add them to the bowl, ensuring the bread absorbs the pumpkin mixture.
4. Stir in chopped pecans if desired.
5. Pour the bread mixture into the prepared baking dish, spreading it out evenly.
6. Bake for 40-45 minutes or until the top is golden brown and the pudding has set in the center.
7. Let it cool slightly before serving. Optionally, top with whipped coconut cream or a sprinkle of cinnamon.

This pumpkin spice bread pudding is a comforting, warming dessert perfect for fall.

The pumpkin puree gives it a velvety, custard-like consistency, while the warming spices like cinnamon, nutmeg, and ginger create an aromatic experience.

The pecans add a crunchy contrast to the creamy pudding. This dessert is an excellent choice for Thanksgiving or any cozy gathering during the cooler months.

Coconut and Mango Gluten-Free Bread Pudding

This tropical-inspired Coconut and Mango Gluten-Free Bread Pudding will transport your taste buds to a sunny paradise.

The sweetness of mango and the rich, creamy texture of coconut milk come together perfectly in this gluten-free bread pudding, making it a unique and refreshing dessert choice.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups coconut milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground turmeric (optional, for color)
• 1/4 tsp salt
• 1 mango, peeled and diced
• 1/4 cup shredded coconut (unsweetened)
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large bowl, whisk together coconut milk, eggs, maple syrup, vanilla extract, cinnamon, turmeric (if using), and salt until smooth.
3. Add the cubed gluten-free bread to the liquid mixture and stir to ensure the bread is fully soaked.
4. Gently fold in the diced mango and shredded coconut, distributing them evenly.
5. Pour the mixture into the prepared baking dish and spread it out evenly.
6. Bake for 35-40 minutes or until the top is golden brown and the pudding has set.
7. Let it cool for a few minutes before serving. Optionally, garnish with additional fresh mango or coconut flakes.

This coconut and mango bread pudding is a delightful combination of creamy and fruity flavors that feel like a vacation on your plate.

The coconut milk creates a smooth custard, while the fresh mango adds a burst of sweetness and color.

The shredded coconut gives it a nice texture, making this dessert a tropical delight. It’s perfect for anyone craving something different, light, and gluten-free.

Mixed Berry Gluten-Free Bread Pudding

This Mixed Berry Gluten-Free Bread Pudding is a vibrant and juicy dessert that combines the sweetness of fresh berries with the comforting texture of traditional bread pudding.

Perfect for any time of the year, this dish offers a balance of tartness from the berries and richness from the custard, making it an irresistible gluten-free treat.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups almond milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 1/2 cups mixed berries (blueberries, strawberries, raspberries, etc.)
• 1/4 cup chopped pecans or walnuts (optional)
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large mixing bowl, whisk together almond milk, eggs, maple syrup, vanilla extract, cinnamon, and salt until smooth.
3. Tear the gluten-free bread into cubes and add them to the liquid mixture, ensuring all the bread is soaked.
4. Gently fold in the mixed berries and nuts (if using), distributing them evenly throughout the mixture.
5. Pour the bread pudding mixture into the prepared baking dish, spreading it out evenly.
6. Bake for 35-40 minutes, or until the top is golden brown and the pudding has set in the center.
7. Let the pudding cool for a few minutes before serving. Optionally, drizzle with additional maple syrup or top with whipped cream.

The combination of juicy mixed berries and soft, custardy bread creates a mouthwatering dessert that’s perfect for breakfast or as an after-dinner treat.

The slightly tart berries contrast beautifully with the sweet, spiced custard, while the nuts add a satisfying crunch.

This dish is ideal for anyone looking for a refreshing, naturally gluten-free dessert.

Lemon Blueberry Gluten-Free Bread Pudding

This Lemon Blueberry Gluten-Free Bread Pudding is a zesty and refreshing twist on the classic recipe.

The tartness of fresh blueberries paired with the bright citrus notes of lemon makes this dessert a perfect choice for spring and summer gatherings, offering a burst of flavor in every bite.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups coconut milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1/4 tsp salt
• 1 1/2 cups fresh blueberries
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large mixing bowl, whisk together coconut milk, eggs, honey or maple syrup, vanilla extract, lemon zest, and salt until well combined.
3. Tear the gluten-free bread into bite-sized pieces and add it to the bowl, stirring until the bread is completely soaked in the liquid mixture.
4. Gently fold in the fresh blueberries, distributing them evenly throughout the mixture.
5. Pour the bread pudding mixture into the greased baking dish, spreading it out evenly.
6. Bake for 35-40 minutes, or until the top is golden brown and the center is set.
7. Allow the bread pudding to cool slightly before serving. Garnish with extra blueberries or a drizzle of lemon glaze if desired.

The lemon and blueberry combination in this gluten-free bread pudding makes it bright and refreshing.

The lemon zest infuses the dish with a citrusy aroma, while the blueberries provide bursts of natural sweetness.

This dessert is light yet indulgent, and its vibrant flavors are perfect for a springtime brunch or a fresh dessert option at any gathering.

Cherry Almond Gluten-Free Bread Pudding

This Cherry Almond Gluten-Free Bread Pudding is a sweet, fruity, and nutty dessert that combines the tartness of cherries with the richness of almond flavors.

The almonds add texture and depth, while the juicy cherries provide a burst of flavor in every bite.

It’s the perfect gluten-free dessert to serve at family gatherings or special occasions.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups oat milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup maple syrup
• 1 tsp almond extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup fresh or frozen cherries, pitted and halved
• 1/4 cup sliced almonds
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large bowl, whisk together oat milk, eggs, maple syrup, almond extract, cinnamon, and salt until fully combined.
3. Tear the gluten-free bread into bite-sized pieces and add them to the mixture, ensuring the bread is fully soaked.
4. Gently fold in the cherries and sliced almonds, spreading them evenly through the mixture.
5. Pour the bread pudding mixture into the prepared baking dish, spreading it evenly.
6. Bake for 40-45 minutes, or until the top is golden brown and the pudding has set in the center.
7. Allow it to cool for a few minutes before serving. Optionally, top with a dollop of whipped cream or a drizzle of honey.

The tart cherries paired with the almond extract in this gluten-free bread pudding create a flavor profile that’s both indulgent and refreshing.

The crunchy almonds provide a satisfying contrast to the soft, custardy bread.

This dessert is perfect for any occasion, and its vibrant color makes it an eye-catching centerpiece at your table.

Cinnamon Roll Gluten-Free Bread Pudding

For those who love the comforting flavors of cinnamon rolls, this Cinnamon Roll Gluten-Free Bread Pudding is the perfect dessert.

It combines the warm, spiced cinnamon and sugar filling with a soft, custardy texture, all while being entirely gluten-free.

It’s like enjoying a cinnamon roll but in pudding form—a decadent treat that’s perfect for breakfast, brunch, or dessert.

Ingredients:

• 6 slices gluten-free cinnamon raisin bread, cubed
• 2 cups almond milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/4 cup chopped pecans or walnuts (optional)
• 2 tbsp coconut oil or butter (for greasing)
• 1/4 cup powdered sugar (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. Tear the gluten-free cinnamon raisin bread into bite-sized cubes and place them in the greased baking dish.
3. In a large bowl, whisk together almond milk, eggs, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until smooth.
4. Pour the custard mixture over the cubed bread, ensuring the bread is fully soaked.
5. Gently fold in the chopped nuts, if using.
6. Bake for 40-45 minutes, or until the top is golden brown and the center is set.
7. Allow the pudding to cool slightly before serving. Dust with powdered sugar for a sweet finishing touch.

This cinnamon roll bread pudding is a delightful treat with all the familiar flavors of a cinnamon roll, but with the added bonus of being easy to make and gluten-free.

The bread becomes soft and custardy, while the cinnamon and maple syrup fill each bite with sweetness. Serve it warm with a drizzle of maple syrup for extra indulgence.

Hazelnut Mocha Gluten-Free Bread Pudding

For coffee lovers, this Hazelnut Mocha Gluten-Free Bread Pudding offers a rich and decadent dessert that combines the flavors of coffee, chocolate, and toasted hazelnuts.

The mocha flavor infuses the custard base, and the hazelnuts add a delightful crunch and nuttiness. It’s a perfect treat to serve after dinner or at a special gathering.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups coconut milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup maple syrup
• 2 tbsp instant coffee granules
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1/2 cup chopped hazelnuts
• 1/4 tsp salt
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large mixing bowl, whisk together coconut milk, eggs, maple syrup, instant coffee granules, cocoa powder, vanilla extract, and salt until smooth.
3. Tear the gluten-free bread into bite-sized pieces and add them to the liquid mixture, ensuring the bread absorbs the custard.
4. Gently fold in the chopped hazelnuts, distributing them evenly throughout.
5. Pour the mixture into the prepared baking dish, spreading it evenly.
6. Bake for 40-45 minutes, or until the top is golden and the pudding has set in the center.
7. Allow it to cool for a few minutes before serving. Optionally, serve with a scoop of dairy-free whipped cream or a drizzle of chocolate sauce.

This hazelnut mocha bread pudding is perfect for those who enjoy a coffeehouse-inspired dessert.

The rich mocha flavor pairs perfectly with the toasted hazelnuts, creating a decadent and satisfying treat.

Whether you’re looking for an indulgent after-dinner dessert or something unique for your next gathering, this gluten-free bread pudding will impress.

Orange and Pistachio Gluten-Free Bread Pudding

This Orange and Pistachio Gluten-Free Bread Pudding is an elegant and flavorful dessert that combines the bright citrusy notes of orange with the rich, earthy taste of pistachios.

The creamy custard base and crunchy pistachios create a delightful contrast, while the fresh orange zest adds a refreshing twist.

This dessert is perfect for a spring celebration or a special occasion.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups cashew milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup chopped pistachios
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large bowl, whisk together cashew milk, eggs, maple syrup, vanilla extract, orange zest, cinnamon, and salt until smooth.
3. Tear the gluten-free bread into bite-sized pieces and add them to the liquid mixture, ensuring the bread absorbs the custard.
4. Gently fold in the chopped pistachios, distributing them evenly throughout.
5. Pour the bread mixture into the prepared baking dish and spread it evenly.
6. Bake for 35-40 minutes, or until the top is golden and the pudding is set in the center.
7. Allow it to cool for a few minutes before serving. Garnish with additional orange zest or chopped pistachios for a beautiful finish.

The combination of zesty orange and crunchy pistachios makes this bread pudding a unique and flavorful dessert.

The bright citrus flavor enhances the richness of the custard, while the pistachios provide texture and a nutty flavor that balances the sweetness.

This elegant gluten-free dessert is perfect for holiday gatherings, spring brunches, or any special event.

Salted Caramel Apple Gluten-Free Bread Pudding

This Salted Caramel Apple Gluten-Free Bread Pudding is the ultimate comfort dessert.

The combination of sweet, caramelized apples with a hint of sea salt creates a perfect balance of flavors, while the bread pudding base provides a soft and custardy texture.

Topped with a homemade salted caramel sauce, this dessert will surely impress your guests and satisfy any sweet tooth.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups whole milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 large apples, peeled, cored, and diced
• 1 tbsp butter (or dairy-free butter)
• 1/4 cup brown sugar
• 1/4 cup heavy cream (or coconut cream for dairy-free)
• 1/2 tsp sea salt
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large bowl, whisk together milk, eggs, maple syrup, vanilla extract, cinnamon, and salt until smooth.
3. Tear the gluten-free bread into cubes and add them to the liquid mixture, ensuring the bread is thoroughly soaked.
4. In a medium skillet, melt butter over medium heat. Add diced apples and cook for 5-7 minutes, stirring occasionally, until softened. Stir in brown sugar and cook for another 2 minutes until caramelized.
5. Fold the caramelized apples into the bread mixture and pour it into the prepared baking dish.
6. Bake for 35-40 minutes, or until the top is golden brown and the pudding is set.
7. While the pudding bakes, make the salted caramel sauce by melting the brown sugar in a saucepan over medium heat. Stir in the cream and cook for 2-3 minutes until the sauce thickens. Add sea salt and stir to combine.
8. Once the bread pudding is finished, drizzle with the salted caramel sauce and serve.

This salted caramel apple bread pudding is a perfect combination of sweet and savory.

The caramelized apples provide a rich flavor that complements the custard, while the sea salt enhances the sweetness.

Paired with homemade salted caramel sauce, this dessert is the ideal treat for fall and winter occasions, or any time you want to indulge in something comforting and luxurious.

Chocolate Hazelnut Gluten-Free Bread Pudding

Chocolate lovers will delight in this Chocolate Hazelnut Gluten-Free Bread Pudding.

The creamy chocolate custard and the rich hazelnut flavor create a dessert that’s both indulgent and comforting.

With the gluten-free bread providing the perfect base, this decadent pudding is a must-try for any special occasion or chocolate craving.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups almond milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup maple syrup
• 1/2 cup cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup dark chocolate chips (dairy-free if needed)
• 1/4 cup chopped hazelnuts
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large bowl, whisk together almond milk, eggs, maple syrup, cocoa powder, vanilla extract, cinnamon, and salt until smooth and well combined.
3. Tear the gluten-free bread into bite-sized pieces and add them to the custard mixture, making sure the bread is fully soaked.
4. Stir in the dark chocolate chips and chopped hazelnuts, distributing them evenly throughout the mixture.
5. Pour the bread pudding mixture into the greased baking dish and spread it out evenly.
6. Bake for 35-40 minutes, or until the top is golden brown and the pudding has set.
7. Let it cool slightly before serving. Optionally, top with a drizzle of melted chocolate or extra chopped hazelnuts.

The combination of chocolate and hazelnut creates a rich, indulgent flavor in this gluten-free bread pudding.

The dark chocolate chips melt into the custard, while the hazelnuts add a delightful crunch.

This dessert is perfect for chocolate lovers and is sure to satisfy any craving for a decadent, comforting treat.

Coconut Lime Gluten-Free Bread Pudding

This Coconut Lime Gluten-Free Bread Pudding is a tropical-inspired dessert that’s light, fresh, and bursting with flavor.

The coconut milk gives the pudding a creamy texture, while the tangy lime zest and juice provide a refreshing kick.

It’s a perfect gluten-free dessert for warm weather or whenever you’re craving something tropical.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups coconut milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 2 tbsp lime zest
• 1/4 cup lime juice
• 1/4 tsp salt
• 1/4 cup shredded coconut (unsweetened)
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large mixing bowl, whisk together coconut milk, eggs, maple syrup, vanilla extract, lime zest, lime juice, and salt until fully combined.
3. Tear the gluten-free bread into bite-sized pieces and add them to the liquid mixture, ensuring all the bread is soaked.
4. Stir in the shredded coconut, distributing it evenly throughout the mixture.
5. Pour the bread pudding mixture into the prepared baking dish and spread it out evenly.
6. Bake for 35-40 minutes, or until the top is golden and the pudding has set in the center.
7. Let the bread pudding cool slightly before serving. Optionally, garnish with additional lime zest or toasted coconut for extra flavor.

The bright and tangy lime pairs beautifully with the creamy coconut milk in this gluten-free bread pudding.

The shredded coconut adds a tropical texture that makes each bite even more delightful.

This dessert is a refreshing and light option that transports you to a sunny beach getaway, perfect for spring and summer occasions.

Maple Pecan Gluten-Free Bread Pudding

This Maple Pecan Gluten-Free Bread Pudding is a warm, comforting dessert that combines the richness of maple syrup with the crunch of toasted pecans.

The bread pudding base is soft and custardy, while the maple syrup adds a delicious sweetness and the pecans give a satisfying crunch.

It’s a perfect dessert for fall and winter, offering a nutty, sweet flavor in every bite.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups almond milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup chopped pecans
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large mixing bowl, whisk together almond milk, eggs, maple syrup, vanilla extract, cinnamon, and salt until fully combined.
3. Tear the gluten-free bread into cubes and add them to the custard mixture, ensuring all the bread is soaked.
4. Gently fold in the chopped pecans, distributing them evenly throughout the mixture.
5. Pour the bread pudding mixture into the prepared baking dish and spread it out evenly.
6. Bake for 35-40 minutes, or until the top is golden brown and the pudding is set in the center.
7. Let the pudding cool slightly before serving. Optionally, drizzle with extra maple syrup for added sweetness.

The combination of maple syrup and toasted pecans creates a nutty and sweet dessert that’s rich but not overwhelming.

The bread pudding itself is soft and fluffy, while the toasted pecans add an enjoyable crunch.

This maple pecan bread pudding is perfect for cozy nights, family gatherings, or any occasion that calls for a comforting dessert.

Pear Gingerbread Gluten-Free Bread Pudding

This Pear Gingerbread Gluten-Free Bread Pudding offers a delightful mix of warm spices and sweet fruit.

The soft pears combined with the rich, spicy gingerbread bread create a cozy, flavorful dessert.

The warm cinnamon, ginger, and nutmeg make it an ideal treat for the holidays, bringing a comforting, festive vibe to your table.

Ingredients:

• 6 slices gluten-free gingerbread bread, cubed
• 2 cups oat milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 pears, peeled, cored, and diced
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large bowl, whisk together oat milk, eggs, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, and salt until smooth.
3. Tear the gluten-free gingerbread bread into cubes and add them to the custard mixture, ensuring the bread is well-soaked.
4. Fold in the diced pears, distributing them evenly throughout the mixture.
5. Pour the mixture into the prepared baking dish and spread it out evenly.
6. Bake for 35-40 minutes, or until the top is golden brown and the pudding has set.
7. Let it cool for a few minutes before serving. Optionally, serve with a dollop of whipped cream or a drizzle of honey.

This pear gingerbread bread pudding combines the comforting spices of gingerbread with the juicy sweetness of pears.

The pears soften beautifully in the custard, while the gingerbread bread soaks up all the flavors.

Perfect for a holiday dessert or a fall-inspired treat, it offers a unique twist on traditional bread pudding.

Raspberry Chocolate Chip Gluten-Free Bread Pudding

This Raspberry Chocolate Chip Gluten-Free Bread Pudding is a delightful mix of sweet and tart, with fresh raspberries paired with melty chocolate chips.

The custardy bread base absorbs all the berry and chocolate flavors, creating a rich and indulgent dessert.

It’s perfect for those who crave a fruity and chocolaty treat in one delicious bite.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups coconut milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups fresh raspberries
• 1/2 cup dairy-free chocolate chips
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large bowl, whisk together coconut milk, eggs, maple syrup, vanilla extract, and salt until fully combined.
3. Tear the gluten-free bread into cubes and add them to the custard mixture, making sure the bread absorbs all the liquid.
4. Gently fold in the fresh raspberries and chocolate chips, distributing them evenly throughout the mixture.
5. Pour the bread pudding mixture into the prepared baking dish and spread it out evenly.
6. Bake for 35-40 minutes, or until the top is golden and the pudding is set in the center.
7. Let the pudding cool slightly before serving. Optionally, top with extra raspberries or a drizzle of chocolate sauce.

This raspberry chocolate chip bread pudding offers the best of both worlds—tart, juicy raspberries and rich, melty chocolate chips.

The bread pudding is soft and indulgent, making it a perfect dessert for any occasion.

Whether you serve it for a cozy family dinner or as a special treat for guests, this gluten-free dessert is sure to please.

Blueberry Coconut Gluten-Free Bread Pudding

This Blueberry Coconut Gluten-Free Bread Pudding combines the sweetness of fresh blueberries with the creamy texture of coconut milk, making it a tropical-inspired twist on a classic bread pudding.

The natural sweetness of the berries complements the richness of the coconut, creating a light yet indulgent dessert that’s perfect for any season.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups coconut milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup fresh blueberries
• 1/4 cup shredded coconut (unsweetened)
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large bowl, whisk together coconut milk, eggs, maple syrup, vanilla extract, cinnamon, and salt until smooth.
3. Tear the gluten-free bread into cubes and add them to the custard mixture, ensuring the bread is thoroughly soaked.
4. Gently fold in the fresh blueberries and shredded coconut, distributing them evenly throughout the mixture.
5. Pour the bread mixture into the prepared baking dish, spreading it out evenly.
6. Bake for 35-40 minutes, or until the top is golden brown and the pudding is set in the center.
7. Let it cool slightly before serving. Optionally, garnish with extra blueberries or toasted coconut flakes for an added touch.

This blueberry coconut bread pudding offers a vibrant and refreshing flavor combination.

The blueberries provide juicy bursts of sweetness, while the coconut gives the pudding a tropical flair.

Whether served warm or at room temperature, this dessert is sure to brighten up any occasion.

Apricot Almond Gluten-Free Bread Pudding

This Apricot Almond Gluten-Free Bread Pudding is a fruity, nutty, and utterly delicious dessert.

The tangy apricots pair perfectly with the sweet, slightly bitter almonds, creating a wonderful contrast of flavors.

The custard base is rich and smooth, and the toasted almonds add a satisfying crunch to each bite. Perfect for a unique dessert that’s both light and satisfying.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups oat milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup dried apricots, chopped
• 1/4 cup sliced almonds (toasted)
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large bowl, whisk together oat milk, eggs, maple syrup, vanilla extract, cinnamon, and salt until smooth.
3. Tear the gluten-free bread into cubes and add them to the custard mixture, making sure the bread absorbs the liquid.
4. Gently fold in the chopped apricots and toasted almonds, distributing them evenly throughout the mixture.
5. Pour the bread pudding mixture into the prepared baking dish and spread it evenly.
6. Bake for 35-40 minutes, or until the top is golden brown and the pudding is set.
7. Allow the pudding to cool for a few minutes before serving. Optionally, garnish with extra toasted almonds or a drizzle of honey.

The combination of apricots and almonds in this gluten-free bread pudding provides a burst of flavor and texture that elevates the dessert to something special.

The dried apricots soften and infuse the custard with a tangy sweetness, while the toasted almonds bring a delightful crunch.

This dessert is perfect for an elegant dinner or a sweet afternoon treat.

Lemon Raspberry Gluten-Free Bread Pudding

The tangy lemon and sweet raspberries in this Lemon Raspberry Gluten-Free Bread Pudding create a refreshing and vibrant flavor profile.

The light citrusy notes of lemon balance out the tartness of the raspberries, while the custard base is soft and creamy.

This dessert is perfect for any occasion that calls for something fruity and indulgent but not overly heavy.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups almond milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 2 tbsp lemon zest
• 1/4 cup lemon juice
• 1/4 tsp salt
• 1 1/2 cups fresh raspberries
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large bowl, whisk together almond milk, eggs, maple syrup, vanilla extract, lemon zest, lemon juice, and salt until fully combined.
3. Tear the gluten-free bread into bite-sized cubes and add them to the custard mixture, making sure the bread is soaked.
4. Gently fold in the fresh raspberries, distributing them evenly throughout the mixture.
5. Pour the bread mixture into the prepared baking dish and spread it out evenly.
6. Bake for 35-40 minutes, or until the top is golden brown and the pudding has set in the center.
7. Let the bread pudding cool slightly before serving. Optionally, garnish with extra raspberries or a dusting of powdered sugar.

This lemon raspberry bread pudding is light, refreshing, and perfectly sweet with just the right amount of tartness from the raspberries.

The lemon zest adds a citrusy brightness, while the raspberries provide bursts of flavor in each bite.

It’s a perfect gluten-free dessert for spring and summer, ideal for any occasion where you want a light yet indulgent treat.

Spiced Pear and Walnuts Gluten-Free Bread Pudding

This Spiced Pear and Walnuts Gluten-Free Bread Pudding offers a cozy and aromatic dessert with a delightful combination of warm spices, juicy pears, and crunchy walnuts.

The cinnamon, nutmeg, and cloves bring a comforting warmth, making it perfect for fall or winter gatherings.

The tender pears add natural sweetness, while the walnuts provide an earthy crunch, making this dessert a flavorful and satisfying treat.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups oat milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 2 pears, peeled, cored, and diced
• 1/2 cup chopped walnuts
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large bowl, whisk together oat milk, eggs, maple syrup, vanilla extract, cinnamon, nutmeg, cloves, and salt until smooth.
3. Tear the gluten-free bread into cubes and add them to the custard mixture, ensuring the bread is thoroughly soaked.
4. Gently fold in the diced pears and chopped walnuts, distributing them evenly throughout the mixture.
5. Pour the bread pudding mixture into the prepared baking dish, spreading it out evenly.
6. Bake for 35-40 minutes, or until the top is golden brown and the pudding is set in the center.
7. Allow it to cool slightly before serving. Optionally, drizzle with extra maple syrup or garnish with toasted walnuts.

This spiced pear and walnut bread pudding is perfect for cooler weather, offering a rich, comforting flavor profile.

The warm spices complement the pears beautifully, while the walnuts add a delightful crunch.

It’s the perfect dessert for a cozy night or a holiday gathering, offering both sweetness and depth of flavor.

Tropical Mango and Pineapple Gluten-Free Bread Pudding

This Tropical Mango and Pineapple Gluten-Free Bread Pudding transports you to a sunny beach with its bright, fruity flavors.

The sweet mango and tangy pineapple bring a tropical vibe to the classic bread pudding, while the coconut milk adds a creamy richness that ties it all together.

It’s an exotic twist on a comforting dessert that will impress your guests with its vibrant taste and texture.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups coconut milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup fresh mango, diced
• 1 cup fresh pineapple, diced
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large bowl, whisk together coconut milk, eggs, maple syrup, vanilla extract, cinnamon, and salt until fully combined.
3. Tear the gluten-free bread into cubes and add them to the custard mixture, ensuring the bread is soaked well.
4. Gently fold in the diced mango and pineapple, distributing them evenly throughout the mixture.
5. Pour the bread mixture into the prepared baking dish and spread it evenly.
6. Bake for 35-40 minutes, or until the top is golden brown and the pudding is set in the center.
7. Allow the bread pudding to cool slightly before serving. Optionally, garnish with additional diced fruit or a sprinkle of shredded coconut.

This tropical mango and pineapple bread pudding is a refreshing, fruity dessert with a rich, custardy base.

The coconut milk enhances the tropical flavors, making this a great choice for summer or a vacation-inspired treat.

It’s perfect for serving at brunches or outdoor parties, offering a unique twist on the traditional bread pudding.

Chocolate Cherry Almond Gluten-Free Bread Pudding

Indulge in the rich, decadent flavors of chocolate, cherries, and almonds with this Chocolate Cherry Almond Gluten-Free Bread Pudding.

The dark chocolate melts into the custard, while the sweet cherries and crunchy almonds add a wonderful contrast.

It’s a perfect dessert for chocolate lovers, offering a combination of fruity, nutty, and chocolatey goodness.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups almond milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup dark chocolate chips (dairy-free if needed)
• 1/2 cup fresh cherries, pitted and chopped
• 1/4 cup sliced almonds
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large bowl, whisk together almond milk, eggs, maple syrup, vanilla extract, and salt until smooth.
3. Tear the gluten-free bread into cubes and add them to the custard mixture, making sure the bread absorbs the liquid.
4. Gently fold in the dark chocolate chips, chopped cherries, and sliced almonds, distributing them evenly throughout the mixture.
5. Pour the mixture into the prepared baking dish and spread it evenly.
6. Bake for 35-40 minutes, or until the top is golden brown and the pudding is set.
7. Let the pudding cool for a few minutes before serving. Optionally, garnish with extra cherries or a drizzle of melted chocolate.

This chocolate cherry almond bread pudding offers a delightful mix of sweet, tart, and rich flavors.

The dark chocolate and almonds bring an indulgent touch, while the cherries provide a burst of fruity flavor in each bite.

Perfect for a special occasion or a chocolate fix, this dessert will surely satisfy all cravings.

Pumpkin Spice Gluten-Free Bread Pudding

This Pumpkin Spice Gluten-Free Bread Pudding brings the cozy flavors of autumn right to your table.

The rich, spiced pumpkin custard pairs beautifully with the soft, custardy bread, while the cinnamon and nutmeg bring an extra warmth.

It’s an ideal fall dessert, perfect for Thanksgiving or any occasion that calls for comforting, seasonal flavors.

Ingredients:

• 6 slices gluten-free bread, cubed
• 1 1/2 cups canned pumpkin puree
• 2 cups almond milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large bowl, whisk together the pumpkin puree, almond milk, eggs, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until fully combined.
3. Tear the gluten-free bread into cubes and add them to the custard mixture, making sure the bread soaks up all the liquid.
4. Pour the bread mixture into the prepared baking dish and spread it evenly.
5. Bake for 35-40 minutes, or until the top is golden brown and the pudding is set in the center.
6. Let the bread pudding cool slightly before serving. Optionally, drizzle with additional maple syrup or serve with whipped cream.

This pumpkin spice bread pudding is the perfect fall dessert, with its rich, spiced pumpkin custard and the comforting softness of the bread.

It’s an easy-to-make dessert that captures the essence of fall in every bite, making it an ideal treat for any autumn gathering or cozy evening.

Chocolate Peanut Butter Gluten-Free Bread Pudding

This Chocolate Peanut Butter Gluten-Free Bread Pudding is a dream come true for chocolate and peanut butter lovers.

The decadent combination of creamy peanut butter and rich chocolate makes this bread pudding a truly indulgent treat.

With a soft and gooey interior and a slightly crisp top, it’s a dessert that will satisfy all your sweet cravings.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups almond milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup creamy peanut butter
• 1/2 cup dairy-free chocolate chips
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a small bowl, warm the peanut butter in the microwave for about 20 seconds until it becomes soft and easy to mix.
3. In a large bowl, whisk together almond milk, eggs, maple syrup, vanilla extract, salt, and the warm peanut butter until smooth.
4. Tear the gluten-free bread into cubes and add them to the custard mixture, ensuring all the bread is soaked.
5. Gently fold in the chocolate chips, distributing them evenly throughout the mixture.
6. Pour the bread mixture into the prepared baking dish and spread it evenly.
7. Bake for 35-40 minutes, or until the top is golden and the pudding is set in the center.
8. Allow the bread pudding to cool for a few minutes before serving. Optionally, drizzle with melted peanut butter or extra chocolate chips.

The combination of chocolate and peanut butter in this gluten-free bread pudding creates a rich, creamy dessert that will satisfy any sweet tooth.

The soft, custardy bread pairs perfectly with the gooey, peanut buttery filling, making it a must-try for fans of this classic flavor duo.

Strawberry Rhubarb Gluten-Free Bread Pudding

This Strawberry Rhubarb Gluten-Free Bread Pudding is a perfect balance of sweet and tart, combining the freshness of strawberries with the slight tang of rhubarb.

The bread pudding base is rich and custardy, with the fruit providing a burst of vibrant flavor in each bite.

This dessert is a great way to use seasonal fruits and will leave your guests impressed.

Ingredients:

• 6 slices gluten-free bread, cubed
• 2 cups coconut milk (or any dairy-free milk)
• 3 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup fresh strawberries, chopped
• 1 cup fresh rhubarb, chopped
• 2 tbsp coconut oil or butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil or butter.
2. In a large bowl, whisk together coconut milk, eggs, maple syrup, vanilla extract, and salt until smooth.
3. Tear the gluten-free bread into cubes and add them to the custard mixture, ensuring the bread is soaked thoroughly.
4. Gently fold in the chopped strawberries and rhubarb, making sure they’re evenly distributed throughout the mixture.
5. Pour the bread pudding mixture into the prepared baking dish and spread it evenly.
6. Bake for 35-40 minutes, or until the top is golden brown and the pudding is set in the center.
7. Let the bread pudding cool slightly before serving. Optionally, garnish with extra fresh strawberries or a dusting of powdered sugar.

This strawberry rhubarb bread pudding has a wonderful balance of tart rhubarb and sweet strawberries, making it a refreshing and flavorful dessert.

The custard-soaked bread creates a rich, soft texture, while the fresh fruit adds a pop of color and flavor.

This dessert is perfect for spring or summer gatherings, offering a unique and seasonal twist on traditional bread pudding.