Gluten Free Bread Pudding

Gluten Free Bread Pudding

This is a simple recipe that I used to do the test to find the best gluten free bread to use for bread pudding.
Course: Dessert
Cuisine: American
Keyword: bread, bread pudding, dessert, eggs
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 half pints


  • 4 eggs
  • 2 cups milk
  • 4 tbsp melted butter
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ cup brown sugar
  • 1 cup dried cranberries or raisens
  • 8 slices gluten free bread


  • Mix together milk, eggs, vanilla, cinnamon, nutmeg, butter, and brown sugar. Set aside.
  • Cut the bread into small cubes and add the equivilent of 1 slice each of bread cubes to each half pint jar.
  • Split the dried cranberries or raisens between all the jars.
  • Add about half the egg mixture split between all the jars. Shake well. Let sit 5 minutes.
  • Add the remaining egg mixture split between all the jars. Shake well.
  • Bake at 325 for 25 minutes or until cooked through.


  1. I highly recommend using wide mouth jars as the regular mouth jars can be extremely difficult to clean afterwards. 


My passion is supporting those who need to be gluten free. After my family had to transition to eating gluten free I realized how difficult it is. It is more than finding a recipe. It is about how to navigate social situations, deal with isolation, and other things that come along with it. I live in Oregon with my family, cats, and chickens.

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