Gluten-free and Dairy-free Bread Pudding

I almost threw out a half loaf of gluten-free bread that was so dry and gritty that I just couldn’t stand it anymore. I didn’t want to suffer through another sandwich where I would need to take three drinks of a beverage for every one bite of this sandwich just to keep from choking. It’s great as toast slathered in buttery spread and jam but meh, toast. I couldn’t bring myself to throw it out given how expensive this bread is. So, bread pudding! This came out tender, super-moist, eggy, warm, and just wonderful. It’s the perfect anti-toast. I can’t remember the last time we got to enjoy this relatively prolific American dessert.

Gluten-free and Dairy-free Bread Pudding

Preheat oven to 350 degrees Fahrenheit.

1/2 loaf (about 4 cups) of dry gluten-free bread (I used Udi’s small loaf), broken up into an 8×8 inch casserole dish.

Toss the bread with 1/3 cup melted coconut oil or palm shortening.

In a small bowl, combine:

1/2 cup sugar

1.5 cups coconut or rice milk

1 tsp vanilla extract

3 eggs

Whip all of the ingredients together and pour over bread mixture. Use a fork or spoon to mix the bread with egg mixture really well.

Sprinkle with nutmeg.

Bake for 1 hour. Serve with your favorite alternative ice cream (or real ice cream if you can have it).


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Michelle is a Public Speaker, Educator, Blog Author and Photojournalist for over 15 years. Upon discovering that her child has multiple food allergies, she has turned her passion for cooking into a passion of sharing and teaching on the topic of food allergies. Michelle is the Founder of Safe, where readers can learn the art of cooking and baking to avoid all allergens and cope with living with food allergies.

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