Gluten Free Dairy Free Bread Pudding

Total time1 hr 40 min

Prep time20 min

Cook time50 min

Every bite of this baked pudding starts with hearty cubes soaked in a rich coconut milk custard, whisked with eggs, vanilla, and warm notes of cinnamon and nutmeg. Raisins tucked throughout add pops of natural sweetness, while a simple cinnamon-sugar topping bakes up golden and just slightly crisp on top. Melted dairy free butter folds into the custard for extra richness, giving the whole dish a soft, pudding-like texture that still holds together cleanly when sliced. A short rest before baking lets everything soak up that custard fully, so no bite comes out dry or underdone. It's the kind of cozy, spoonable dessert that feels like a warm hug, and it slots right into a gluten free menu without missing a beat. Serve it warm with a drizzle of extra syrup or a scoop of your favorite topping for an easy, crowd-pleasing finish.

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Ingredients

8 servings

For the pudding

1 lb day-old bread, cut into 1-inch cubes (about 10 cups)
Schär Gluten-Free Artisan Baker White Bread Baked with Ancient Grains, 14.1 oz (400g)Udi's Gluten Free Soft White Sandwich Bread Udi's Gluten Free Whole Grain Sandwich Bread Canyon Bakehouse 7-Grain Gluten Free 100% Whole Grain Sandwich Bread Frozen - 18 Oz Schär Gluten-Free Artisan Baker White Bread
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2 cans (13.5 oz each) full-fat coconut milk
4 large eggs
¾ cup granulated sugar
2 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 tbsp dairy free butter, melted, plus more for greasing
½ cup raisins (optional)

For the topping

2 tbsp granulated sugar
¼ tsp ground cinnamon

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with dairy free butter and set aside.
2
Spread the bread cubes in the prepared baking dish in an even layer. Scatter the raisins over the top, if using.

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