This gluten-free bread pudding recipe tastes exactly like the old-fashioned dessert you grew up on – same custardy, moist interior and perfectly golden, crisp crust. I made mine with ripe bananas and gooey chocolate chips for a banana bread flavor that takes it to the next level. No soggy middle, no dry edges, just all goodness.
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The Best Recipe For Gluten-Free Bread Pudding
When dreaming up what to add to my entire gluten-free dessert recipe collection, my mind naturally wanders to all the yummy treats I loved growing up. Making homemade, classic bread pudding gluten-free was a no brainer. It’s a family favorite, especially this version with a rich, banana custard coating moist, buttery bread and globs of melty chocolate between.
Even though I wanted to create a gluten-free bread pudding recipe just as good as I remember it, it worked out better than ever. Using ripe, mashed bananas in the milk custard keeps gluten-free bread cubes moist during the extended baking time. The top bakes into a brown sugar, cinnamon crust while the inside is left spongy and sweet, just like cream-cheese stuffed gluten-free french toast casserole.
What’s the secret? Letting the bread soak for 15 minutes before baking allows extra time for the GF bread cubes to soak up the custard. During recipe testing, I also learned baking without aluminum foil still makes a moist interior with a golden, crisp crust, and helps liquid evaporate, fusing the bread together.
If you aren’t feeling a gluten-free banana bread pudding, this recipe can be adapted to a classic version without, swap out the chocolate chips for raisins, or leave the milk custard recipe as is and top with a bourbon or caramel sauce. Just do me one favor – don’t forget the ice cream on top.
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Ingredients Tid Bits
- Gluten-free bread – You will need 8 cups, slightly dried out. Cube the bread and let it sit out for several hours, up to 24 hours. You can also quickly toast it in a 350℉ oven for 5-10 minutes. I prefer using overnight gluten-free challah bread, but if I don’t have time to prepare it ahead of time I have more suggestions in the recipe card below.
- Chocolate chips – Replace with dairy free chocolate chips, omit, or use other mix-ins, like raisins, dried cranberries, or nuts.
- Whole milk – A higher fat milk makes a richer custard. For a dairy-free alternative, use full-fat coconut milk for a richer taste.
Let’s Make This Together!
Nothing can be easier than whipping up some homemade bread pudding! It doesn’t require any special equipment, it comes together in one bowl, and with a decadent banana chocolate chip flavor, is really the best gluten-free bread pudding recipe out there!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Toss toasty bread and chocolate chips
Liberally grease a 2 quart baking dish (or 8X8 inch pan). I really like to use a stick of butter to grease the pan for extra crispy edges.
Add the dried-out bread cubes to a large mixing bowl. Gently with the melted butter, then add chocolate chips. Pour that into the prepared baking dish.
Banana milk custard
No use dirtying up another bowl! In that same one the bread was in, mash the bananas. Add the eggs, milk, sugar, brown sugar, vanilla, cinnamon, and salt. Whisk to combine.
Pour, rest, and bake
Pour the egg and milk mixture over the bread. Toss well to make sure all the milk covers the bread. Then let it sit for 15 minutes before baking so the gluten-free bread can absorb the custard.
Bake for 50 minutes – 1 hour, without covering with foil. I found this is best to have a nice texture that fuses the sweetened bread cubes together. It’s done when a knife inserted in the middle doesn’t come out wet, but the bread is still moist.
Best part – serving!
One thing is kind of a must – homemade bread pudding must be served warm. While you can make this ahead of time, you can reheat individual dishes in the microwave, or the whole bread pudding casserole in a 325℉ oven, loosely covered with foil, until warmed through. This takes 20-30 minutes, depending on how cold it is.
Besides ice cream, it can be served with whipped cream, nuts, caramel, crème anglaise, or hot fudge on top for a bread pudding sundae. Fresh fruits, such as berries or sliced peaches also pair well.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Moist Gluten-Free Bread Pudding with Bananas
Ingredients
- 8 cups cubed gluten-free bread, slightly dried-out, I use gluten-free challah bread but see recipe notes for alternatives
- ¼ cup unsalted butter, melted
- ½ cup semisweet chocolate chips, plus more for sprinkling on top
- 2 large ripe bananas
- 4 large eggs
- 3 cups whole milk, or dairy-free alternative
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- optional ice cream or whipped cream, for serving
Equipment
Instructions
- Preheat oven to 350°F. Liberally grease a 2 quart baking dish (8X8 inch pan) and set aside.
- Add the slightly dried-out bread to a large mixing bowl. Gently toss bread with melted butter to thoroughly combine. Add the chocolate chips and mix combine. Pour the bread mixture into the prepared baking dish, making sure the chocolate chips are dispersed throughout.8 cups cubed gluten-free bread, slightly dried-out, ¼ cup unsalted butter, ½ cup semisweet chocolate chips
- In the same bowl the bread was in, mash the bananas. Add the eggs and whisk well to combine. Add the milk, sugar, brown sugar, vanilla, cinnamon, and salt. Whisk again to combine.2 large ripe bananas, 4 large eggs, 3 cups whole milk, ½ cup granulated sugar, ¼ cup packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon salt
- Pour the egg custard mixture over the bread, making sure all the bread is covered. Sprinkle additional chocolate chips on top, if desired. Let the bread sit for 15 minutes before baking for the bread to absorb the custard.
- Bake on the middle rack for 50 minutes – 1 hour. If the top is becoming too brown before the pudding is cooked through, loosely tent foil over the top for the last 10-15 minutes. The bread pudding is done when a knife inserted in the middle doesn't come out wet, but the bread is still moist.
- Cool slightly, about 10-15 minutes, before serving. Serve with ice cream or whipped cream and refrigerate any leftovers.
Notes
Gluten Free Bread Options
Use any preferred gluten-free bread, store bought or homemade. For best results, cube the bread and let it dry out slightly. Either let the cubes sit out for several hours or quickly toast in a 350ºF oven for 5-10 minutes.- Store-bought sliced bread or buns
- Gluten-free baguettes or gluten-free Italian bread
- Gluten-free cinnamon raisin bread
Dairy-Free Modification
Swap out the milk for a non-dairy alternative, such as almond or coconut milk. For a richer taste use coconut milk. Replace the melted butter with plant-based butter. If adding chocolate chips, make sure those are dairy-free as well, such as Enjoy Life brand.Storing, Freezing, and Reheating
Since bread pudding is soaked in an egg custard, leftovers need to be covered and refrigerated after it has come to room temperature. It can be refrigerated up to 3 days. Individual slices can also be wrapped securely and frozen up to 3 months. Thaw in the refrigerator, or at room temperature, and reheat. The easiest way is to reheat slices in the microwave for 30 seconds – 1 minute. To reheat a larger amount, cover the dish securely with foil and heat in a 350ºF for 15-20 minutes, or until hot throughout.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
This was very well received at a potluck I went to. It was delicious. I live in high altitude, do I had to cook it 10-15 minutes longer. A go to recipe for me! Thanks!!
Thank you, Cathy! I’m so glad you enjoyed the recipe and thanks for adding the high altitude tips!
Best,
Melissa