The best gluten-free bread pudding tastes exactly like the old-fashioned dessert you grew up on! This easy, homemade recipe is baked with gluten-free bread, ripe bananas, and gooey chocolate chips for a decadently moist banana bread flavor!
Ingredients needed
This gluten-free bread pudding recipe uses homemade gluten-free bread, such as gluten-free challah or sandwich bread. For an easy short-cut though, any store bought gluten-free bread may be substituted.
If you are looking for a savory gluten-free bread pudding option, try Southern Sweet Potato Spoon Bread!
- Gluten-free bread – I used gluten-free challah, but you can also use any gluten-free bread, homemade or store bought.
- Butter (substitute a plant-based butter for dairy free bread pudding)
- Ripe bananas
- Chocolate chips (or dairy free chocolate chips)
- Whole milk (or dairy free alternative)
- Vanilla
- Sugar
- Brown sugar
- Cinnamon
How to make Gluten-free bread pudding recipe
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!
(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)
- Preheat oven to 350°F and grease a 2 quart baking dish (or 8X8 inch pan).
- Add the slightly dried-out bread to a large mixing bowl. Gently toss bread with melted butter to thoroughly combine, then add chocolate chips to combine. Pour the bread mixture into the prepared baking dish.
- In the same bowl the bread was in, mash the bananas. Add the eggs, milk, sugar, brown sugar, vanilla, cinnamon, and salt. Whisk to combine.
- Pour the egg custard mixture over the bread, making sure all the bread is covered. Let the bread sit for 15 minutes before baking for the bread to absorb the custard.
- Bake for 50 minutes – 1 hour. 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 with ice cream or whipped cream.
modifications and substitutions
If you are looking for something besides banana chocolate chip bread pudding this recipe can easily be modified. Use the same egg custard to soak the bread in, but leave out the bananas and / or chocolate chips. Try one of these substitutions instead!
- Chopped nuts
- Raisins
- Coconut
- Dried cherries or cranberries
- White chocolate chips
- Jam
FREQUENTLY ASKED QUESTIONS
If you are looking for a gluten free dairy free bread pudding recipe, you are in luck! Simply swap out the milk and butter for a non-dairy alternative, such as almond or coconut milk and plant-based butter. If adding chocolate chips, make sure those are dairy-free as well, such as Enjoy Life brand.
The recipe calls for slightly dried out bread. This is where using gluten-free bread has it advantages because it dries out so quickly! Cut the bread in cubes and let it sit out for several hours or for faster results, toast cubes in a 350ºF oven for 5-10 minutes.
Try caramel sauce, hot fudge, bourbon or rum sauce, fruit sauce (such as blueberry or strawberry), or a creamy maple sauce.
Yes. This recipe may be prepared up to 24 hours ahead of time. Mix everything together, cover with plastic wrap, and refrigerate until ready to bake. Let the pudding sit out for 30 minutes before baking to come to room temperature. It may need a few minutes longer to bake because the custard will be thoroughly soaked into the bread.
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.
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Gluten-Free Bread Pudding
Ingredients
- 8 cups cubed gluten-free bread, slightly dried-out (I used gluten-free challah bread)
- 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 light brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- (optional) ice cream or whipped cream, for serving
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.
- 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.
- 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.
Equipment Needed
Recipe Notes
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dairy free adaptation
Drying out bread
Cut the bread in cubes and let it sit out for several hours or for faster results, toast cubes in a 350ºF oven for 5-10 minutes.Make-Ahead Instructions
This recipe may be prepared up to 24 hours ahead of time. Mix everything together, cover with plastic wrap, and refrigerate until ready to bake. Let the pudding sit out for 30 minutes before baking to come to room temperature. It may need a few minutes longer to bake because the custard will be thoroughly soaked into the bread. ÂStoring / FreezingÂ
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. ÂReheating
Nutrition
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