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Old Fashioned Bread Pudding Recipe—A GlutenFreeHomemade.com Key Recipe

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Old Fashioned Bread Pudding Recipe—A GlutenFreeHomemade.com Key Recipe

An old fashioned bread pudding recipe and a steaming mug of spiced apple cider, is a cold season family favorite at our house!

Grandpa liked his on top of a slab of vanilla ice cream.  My aunt loved hers garnished with a classic hard sauce.  Grandma used to pour chilled cream over the top of hers . . . 

. . . I like mine that way, too!

Bread pudding is a centuries old dish and a cross-cultural family favorite.

Originally it was made to use up stale bread or bread crumbs, and surplus milk or cream, and eggs, because good cooks in frugal households let nothing go to waste.

The general basis of bread pudding is to pour a custard mixture into a baking dish filled with stale bread, or to mix breadcrumbs into the custard and pour it into a baking dish, and then bake the concoction in a moderate oven until the custard is set.

Savory bread puddings make fine main meal side dishes, but it is most loved across the globe as a sweet dessert.

Flavors and textures vary depending on the kinds of breads, milks, sweeteners, spices and dried fruits used.

GlutenFreeHomemade.com’s "Old Fashioned Bread Pudding Recipe" is based on the American understanding of bread pudding, bite-sized bread cubes soaked in vanilla custard, sweetened with sugar, spiced with cinnamon and laced with plump raisins.

Mm . . . mm!  Can you taste the history?

Served warm or cold, you’ll love this bread pudding recipe even more, because it’s gluten-free!


Old Fashioned Bread Pudding Recipe—A GlutenFreeHomemade.com Key Recipe

Old Fashioned Bread Pudding Recipe

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Time:  1 hour

Servings:  8

Ingredients

  • 6 cups gluten-free bread cubes
  • 1 cup raisins
  • 4 eggs
  • 1/3 cup granulated white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon Homemade Gluten Free Vanilla Extract
  • 2 dashes salt
  • 2 cups milk (or milk substitute)

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease a large oven-safe casserole dish with butter.
  3. Arrange bread cubes in bottom of casserole dish.
  4. Spread raisins over top of bread cubes.
  5. In a large mixing bowl, beat eggs until frothy.
  6. Add sugar, cinnamon, vanilla extract and salt, and then beat until well mixed.
  7. Add milk and bet until well mixed.
  8. Pour egg mixture over bread cubes.
  9. With the back of a large spoon, gently dunk all bread cubes into egg mixture.
  10. Bake for 45 minutes or until a knife inserted in center comes out clean.
  11. Set on wire rack to cool for a while.
  12. Serve warm, or chill and serve cold.

Variations

Apple Bread Pudding

  1. Prepare as directed in key recipe.
  2. Omit raisins.
  3. Add 1 cup chopped dried apples.
  4. Bake as directed in key recipe.


Apple Raisin Bread Pudding

  1. Prepare as directed in key recipe.
  2. Add 1 cup chopped dried apples.
  3. Bake as directed in key recipe.


Banana Nut Bread Pudding

  1. Prepare as directed in key recipe.
  2. To custard mixture, add 2 teaspoons grated fresh orange peel or ½ teaspoon dried orange peel, and ¼ teaspoon gluten-free orange extract.
  3. Omit raisins.
  4. Add 2 chopped ripe banana and ½ cup chopped nuts of your choice.
  5. Bake as directed in key recipe.


Berry Bread Pudding

  1. Prepare as directed in key recipe.
  2. Omit raisins.
  3. Add 1 cup unthawed frozen berries of your choice
  4. Bake as directed in key recipe.


Caramel Apple Bread Pudding

  1. Prepare as directed in key recipe.
  2. Substitute dark brown sugar for granulated white sugar
  3. Omit raisins.
  4. Add 1 cup chopped dried apples.
  5. Bake as directed in key recipe.
  6. Top servings with warmed La Lechera Dulce De Leche.


Cherry Bread Pudding

  1. Prepare as directed in key recipe.
  2. Omit raisins.
  3. Add 1 cup dried cherries.
  4. Bake as directed in key recipe.


Chocolate Bread Pudding

  1. Prepare as directed in key recipe.
  2. Melt 2 ounces unsweetened baking chocolate in milk, and then cool to room temperature before adding to beaten eggs.
  3. Bake as directed in key recipe.


Chocolate Cherry Bread Pudding

  1. Prepare as directed in Chocolate Bread Pudding recipe.
  2. Omit raisins.
  3. Add 1 cup dried cherries.
  4. Bake as directed in key recipe.


Chocolate Chip Bread Pudding

  1. Prepare as directed in key recipe.
  2. Omit raisins.
  3. Add 1 cup gluten-free chocolate chips.
  4. Bake as directed in key recipe.


Chocolate Covered Raisins Bread Pudding

  1. Prepare as directed in key recipe.
  2. Omit raisins.
  3. Add 1 cup chocolate covered raisins.
  4. Bake as directed in key recipe.


Chocolate Orange Bread Pudding

  1. Prepare as directed in Chocolate Bread Pudding recipe.
  2. Omit raisins.
  3. Add 1 tablespoon grated fresh orange peel or 1 teaspoon dried orange peel, and 1 teaspoon gluten-free orange extract.
  4. Bake as directed in key recipe.


Chocolate Raspberry Bread Pudding

  1. Prepare as directed in Chocolate Bread Pudding recipe.
  2. Omit raisins.
  3. Add 1 cup unthawed frozen raspberries.
  4. Bake as directed in key recipe.


Coconut Bread Pudding

  1. Prepare as directed in key recipe.
  2. Omit milk.
  3. Add 1-14 ounce can full fat coconut milk, plus 1/8 cup water.
  4. Bake as directed in key recipe.


Cranberry Bread Pudding

  1. Prepare as directed in key recipe.
  2. Omit raisins.
  3. Add 1 cup dried cranberries
  4. Bake as directed in key recipe.


Cranberry Orange Bread Pudding

  1. Prepare as directed in key recipe.
  2. Omit raisins.
  3. Add 1 cup dried cranberries, 1 tablespoon grated fresh orange peel or 1 teaspoon dried orange peel, and 1 teaspoon orange extract.
  4. Bake as directed in key recipe.


Double Chocolate Bread Pudding

  1. Prepare as directed in Chocolate Bread Pudding recipe.
  2. Add 1 cup gluten-free chocolate chips.
  3. Bake as directed in key recipe.


Egg Nog Bread Pudding

  1. Prepare as directed in key recipe.
  2. Omit milk.
  3. Add 2 cups egg nog.
  4. Bake as directed in key recipe.


Fig Bread Pudding

  1. Prepare as directed in key recipe.
  2. Omit raisins.
  3. Add 1 cup chopped dried figs.
  4. Bake as directed in key recipe.


Maple Nut Bread Pudding

  1. Prepare as directed in key recipe.
  2. Omit granulated white sugar and raisins.
  3. Add ½ cup maple syrup and 1 cup chopped walnuts or pecans.
  4. Bake as directed in key recipe.


Pear Bread Pudding

  1. Prepare as directed in key recipe.
  2. Omit raisins.
  3. Add 1 cup chopped dried pears and ½ cup slivered almonds.
  4. Bake as directed in key recipe.


Pineapple Bread Pudding

  1. Prepare as directed in key recipe.
  2. Omit granulated white sugar and raisins
  3. Add ½ cup dark brown sugar and 1 cup canned pineapple chunks, drained.
  4. Bake as directed in key recipe.


Queen’s Pudding

  1. Prepare and bake as directed in key recipe.
  2. Remove from oven and immediately spread top of pudding with currant jelly.
  3. Spread meringue over top of jelly.
  4. Return pudding to oven and broil top under low heat until lightly browned.
  5. Serve immediately.


Rock Road Bread Pudding

  1. Prepare as directed in key recipe.
  2. Omit raisins.
  3. Add 1 cup gluten-free chocolate chips, 1 cup gluten-free mini-marshmallows and 1 cup chopped nuts of your choice.
  4. Bake as directed in key recipe.


Slow Cookery

  1. Grease a slow cooker crockpot with butter.
  2. Prepare as directed in key recipe.
  3. Cover and cook on high for 1 hour.
  4. Reduce heat to low and cook for 3 to 4 hours or until a knife inserted in center comes out clean.
  5. Remove crockpot from slow cooker and set on wire rack to cool for a while.
  6. Serve warm, or chill and serve cold.


Southern Bread Pudding

  1. Prepare as directed in key recipe.
  2. Omit granulated white sugar.
  3. Add ½ cup dark brown sugar.
  4. Bake as directed in key recipe.
  5. Garnish servings with heavy cream or vanilla sauce.


Spiced Bread Pudding

  1. Prepare as directed in key recipe.
  2. Omit granulated white sugar.
  3. Add 1/3 cup dark brown sugar, 2 tablespoons molasses, and 1/8 teaspoon ground cloves.
  4. Bake as directed in key recipe.


Vermont Maple Bread Pudding

  1. Prepare as directed in key recipe.
  2. Omit granulated white sugar.
  3. Add ½ cup maple syrup.
  4. Bake as directed in key recipe.


White Chocolate Bread Pudding

  1. Prepare as directed in key recipe.
  2. Add 1 cup white baking chips, and 1 cup dried cherries, cranberries or raisins.
  3. Bake as directed in key recipe.





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