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!
½cupsemisweet chocolate chips,plus more for sprinkling on top
2large ripe bananas
4 large eggs
3cupswhole milk(or dairy-free alternative)
¼cuplight brown sugar
(optional)ice cream or whipped cream, for serving
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.
dairy free adaptation
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.
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.
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.
Storing / Freezing
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.