Indulge in the Ultimate Gluten-Free & Dairy-Free Bread Pudding with Rich Caramel Sauce

Experience the comforting embrace of a classic dessert, reimagined to be warm, buttery, and brimming with delightful brown sugar notes, all crowned with a luscious caramel sauce. Don’t forget the essential scoop of vanilla ice cream, slowly melting into every delectable crevice. This exquisite bread pudding is not only gluten-free and dairy-free but also completely free of soy, peanut, tree nut, fish, shellfish, and sesame, making it a truly inclusive treat for everyone.

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Why You’ll Adore This Allergy-Friendly Bread Pudding

Every time I bake a batch of bread pudding, I’m instantly reminded of its unparalleled comfort and decadence, prompting the perennial question: “Why don’t I make this more often?” This timeless dessert is often unfairly overlooked, a true shame given its rich, satisfying nature. It holds a special place in our family as my dad’s absolute favorite, making it a staple for his birthday and Christmas celebrations. Without fail, he’ll enjoy three generous servings, and the rest of us are right there with him, always reaching for “just a little more” until we’re wonderfully full.

There’s an undeniable magic in a warm, tender dessert perfectly paired with cold, melting vanilla ice cream. The contrast of temperatures and textures creates an exquisite sensation that truly elevates the experience. Drizzle as much or as little of the velvety caramel sauce as your heart desires, and instantly, you’ve unlocked dessert nirvana. This isn’t just a dessert; it’s a celebration of simple ingredients transformed into something extraordinary.

At its core, the ingredient list is quite straightforward: bread, butter, and sugar. Yet, through a simple baking process, these humble components undergo a magical transformation, evolving into a dessert with a wonderfully soft, custard-soaked interior and delightful crunchy caverns on top. This interplay of textures is what makes each bite so incredibly satisfying and memorable. It’s a dish that proves you don’t need a pantry full of exotic items to create something truly spectacular.

Beyond its deliciousness, this recipe is remarkably easy to prepare, mostly involving simple stirring. And here’s the best part: you don’t need to wait for your bread to go stale! You can use a fresh loaf right out of the package, making it convenient to whip up anytime inspiration strikes. Whether you’re serving it during the holiday season – its most traditional appearance – or simply craving a comforting classic on a random weeknight, you’re going to fall in love with this recipe. There’s a reason bread pudding has remained a beloved staple for centuries! And now, thanks to its thoughtfully adapted gluten-free and dairy-free nature, even more people can savor its delightful charm without worry. It’s the perfect way to bring a nostalgic dessert into modern, allergy-conscious kitchens.

For those new to gluten-free baking, this bread pudding recipe is an ideal starting point. Unlike many gluten-free recipes that require specialty flours, xanthan gum, or other uncommon ingredients you might not keep on hand, this recipe simplifies the process. All you need is one good quality gluten-free loaf of bread, and you’re ready to create a truly impressive dessert. There’s no complex blending or tricky techniques; just straightforward steps to a delicious, allergy-friendly treat.

Choosing the Best Gluten-Free Bread for Your Pudding

The foundation of any great bread pudding is, naturally, the bread itself. While numerous brands of gluten-free bread are available today, my absolute favorite for this particular application – and for fantastic French toast too – is Canyon Bakehouse Bread. Specifically, I recommend their Country White variety. This bread boasts a wonderfully eggy, soft texture, making it exceptionally good at soaking up the rich, flavorful custard mixture. Its ability to absorb the liquid without becoming overly mushy or falling apart is crucial for achieving that perfect bread pudding consistency.

Please note, this recommendation isn’t sponsored; it’s genuinely the brand I prefer and have found to yield the best results consistently. If Canyon Bakehouse isn’t available in your area, don’t fret! When selecting an alternative gluten-free bread, look for similar characteristics: a soft texture, a relatively neutral flavor that won’t compete with the other ingredients, and enough structural integrity to hold its shape when cubed and soaked. Avoid very dense, heavy breads or those that tend to be overly crumbly, as they won’t absorb the custard as effectively or contribute to the desired texture. A good quality, everyday sandwich-style gluten-free bread often works best.

Mastering Dairy-Free Bread Pudding: Substitutions Explained

Transforming a classic bread pudding into a delicious dairy-free version involves thoughtfully replacing just two key ingredients typically found in traditional recipes. These are butter and milk, and with the right substitutes, you won’t sacrifice an ounce of flavor or texture.

First, let’s address the butter. Butter plays a crucial role in all three layers of this recipe: the rich custard, the crispy brown sugar topping, and the luscious caramel sauce. For an excellent dairy-free alternative, I highly recommend using Country Crock Plant Butter with Olive Oil. In my experience, its taste is remarkably spot-on, mimicking the richness and flavor profile of traditional butter so closely that most won’t even notice the difference. It melts beautifully, browns evenly, and provides that essential buttery mouthfeel. If Country Crock isn’t available, look for other high-quality plant-based butters that are solid at room temperature and designed for baking, ensuring they are free from any allergens you are avoiding.

Next, for the milk replacement in the custard, my go-to choice is rice milk. While it is naturally thinner than cow’s milk, its greatest advantage lies in its incredibly unassuming flavor. Unlike many nut milks or soy milk, which can sometimes impart a distinct aftertaste or compete with the delicate, simple flavors of the bread pudding, rice milk allows the brown sugar, vanilla, and bread notes to truly shine. It provides the necessary liquid for the custard without introducing unwanted complexities. If you prefer, a vanilla-flavored rice milk can add an extra layer of warmth, but plain rice milk is perfect for a truly classic flavor profile.

For Those Who Can Enjoy Dairy

If your dietary needs allow for dairy, adapting this recipe is wonderfully straightforward. Simply substitute the rice milk with an equal amount of regular cow’s milk (whole milk often yields the richest results), and use traditional dairy butter in place of the plant butter. The measurements remain the same, making it incredibly easy to switch back and forth depending on who you’re baking for. Enjoy!

Navigating Allergies: Is This Recipe Safe for Everyone?

This bread pudding recipe is thoughtfully designed to be remarkably allergy-friendly, free of 8 of the 9 top allergens as written. This makes it a fantastic option for many individuals with specific dietary restrictions. However, it’s crucial to pay close attention to the details, especially when dealing with severe allergies.

One important note: the Country Crock Plant Butter I recommend does state that it contains soy lecithin. For the vast majority of individuals with a soy allergy, soy lecithin is generally well-tolerated because it contains only trace amounts of soy protein. However, if you or the person you are baking for cannot tolerate any amount of soy, even soy lecithin, Earth Balance does offer a soy-free plant butter option that would be a suitable alternative. Always double-check ingredient labels to ensure it meets your specific allergy needs.

When preparing food for someone with allergies, vigilance is key. Always make sure to read *every single ingredient label* on every product you use. Manufacturers can change their formulations without notice, so what was safe yesterday might not be today. This includes the gluten-free bread, plant butter, rice milk, and any other packaged ingredients. Furthermore, if you are baking for someone with severe allergies and you don’t typically manage allergies in your own kitchen, please be mindful of cross-contamination. Use clean utensils, cutting boards, and mixing bowls that have not come into contact with allergens. Discuss your precautions with the individual with allergies or their caregiver to ensure peace of mind. If pecans are omitted, the recipe is also tree-nut free, assuming all other ingredients (like plant butter and bread) are also certified nut-free.

Can This Recipe Be Made Egg-Free?

Unfortunately, I must convey that the eggs are absolutely crucial to the structure and richness of the bread pudding’s filling. They act as a primary binder and contribute significantly to the custard’s creamy texture and flavor. Regrettably, I haven’t found a suitable egg substitute that can replicate their essential role in this particular recipe without compromising the integrity of the dish.

I understand the challenge of egg allergies deeply; I personally waited over ten years for my son to outgrow his egg allergy so that we could finally enjoy classic desserts like this together. It’s heartening to know that many people do eventually outgrow their egg allergy, and I sincerely hope that you or your loved one will one day be able to savor this delightful bread pudding. Until then, I encourage you to explore other allergy-friendly recipes that do not rely on eggs.

Essential Ingredients List:

CUSTARD:
- 1 and 1/2 cups granulated sugar
- 5 large beaten eggs
- 2 cups rice milk
- 1 Tablespoon vanilla extract
- 1 loaf of Canyon Bakehouse bread (except the ends)
TOPPING:
- 1 cup packed light brown sugar
- 1/4 cup softened Country Crock Olive Oil Plant Butter
- 1 cup chopped pecans (if no nut allergies)
CARAMEL SAUCE:
- 1/2 cup melted Country Crock Olive Oil Plant Butter
- 1 cup brown granulated sugar
- 1 Tablespoon vanilla extract
- 1/4 tsp salt
- 1 beaten, for the sauce egg

Tools for Success: What You’ll Need

Large and medium mixing bowls
Cutting board and bread knife
Non-stick spray
Whisk
Medium saucepan
Measuring cups and spoons
Glass 13×9 pan

More Caramel Delights: Explore Our Allergy-Friendly Caramel Recipes

Caramel holds a special place in my heart as one of my absolute favorite flavors! Over the years, I’ve dedicated myself to perfecting gluten-free and dairy-free caramel in a variety of delicious forms. If you share my love for this golden, buttery treat, you’ll want to explore these other fantastic recipes:

My Chewy Dairy-free Caramels for a classic confection.
The incredibly simple 2 Ingredient Dairy-free Caramel Sauce, perfect for drizzling on everything.
My delightful Soft Dairy-free Caramel Popcorn, another festive treat great for the holidays.
The irresistible Salted Caramel Dairy-free Rice Krispies for a crispy, sweet snack.
And last but not least, my show-stopping Vegan Christmas Crack, a holiday favorite!

Watch How It’s Made: Recipe Video Guide

Seeing a recipe in action can often make the process even clearer, and I’m happy to say I have a video guide for this bread pudding! This helpful video will walk you through the four simple steps to create this delicious dessert: cutting the bread, preparing the custard and pouring it over the bread, sprinkling the brown sugar topping, and finally, stirring up the luscious caramel sauce. It’s truly that easy!

The video should automatically populate on this page for your convenience. If for any reason it doesn’t appear, you’ll find it embedded at the very bottom of the recipe card below. And if all else fails, you can always view it directly on my YouTube channel – and while you’re there, be sure to subscribe for more allergy-friendly recipes!

Gluten Free Dairy Free Bread with Caramel Sauce + VIDEO

Yield:
15

Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
1 hour

Ingredients

CUSTARD:

1 and 1/2 cups granulated sugar
5 large beaten eggs
2 cups rice milk (regular or vanilla will work)
1 Tablespoon vanilla extract
1 loaf of Canyon Bakehouse bread (except the ends)

TOPPING:

1 cup packed light brown sugar
1/4 cup softened Country Crock Olive Oil Plant Butter
1 cup chopped pecans (if no nut allergies)

CARAMEL SAUCE:

1/2 cup melted Country Crock Olive Oil Plant Butter
1 cup light brown granulated sugar
1 beaten egg
1 Tablespoon vanilla extract
1/4 tsp salt

Instructions

Preheat oven to 350 degrees F.

Grease a 13×9 glass dish with nonstick spray, set aside.

Open a bag of Canyon Bakehouse Mountain White 15 oz bread, discard the ends of the bread. Cube the rest and place inside the greased baking dish. Set aside.

In a large mixing bow, mix the 1.5 cups granulated sugar, 5 eggs, rice milk and vanilla extract.

Pour on top of the cubed bread in the 13×9 dish.

Let sit for 10 minutes.

While it sits, in a medium bowl, place your 1/4 cup softened plant butter and brown sugar. Mix until combined.

Sprinkle the brown sugar and butter mixture over the top of the bread pudding. (And the nuts if using.)

Place the baking dish in the oven and bake for 45-50 minutes.

While it bakes, make the caramel sauce.

In a medium sauce pan over medium/low heat, add the 1/2 cup softened plant butter, 1 cup brown sugar, vanilla extract, and salt. Stir frequently with a whisk until everything is melted. Crack your egg in a separate bowl and whisk. Add in your whisked egg and stir immediately. Continue stirring frequently until the mixture comes to a boil. Whisk vigorously for one minute while it boils.

Take off the heat and allow it to thicken as it cools while the bread pudding finishes baking.

When ready to serve, drizzle some of the caramel sauce over the top. You can serve the bread pudding warm, or cool, with the caramel sauce room temperature, cool or re-heated. It’s wonderful all of the various ways.

To store leftovers, allow the bread pudding to completely cool. Move to an airtight container in the fridge. Keep the caramel sauce separately. Will keep for three days.

Notes

For substitutions and FAQs read above the recipe.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family.

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.

Inspired by Paula Deen’s Bread Pudding

Nutrition Information:

Yield: 15
Serving Size: 1

Amount Per Serving:
Calories: 635Total Fat: 40gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 79mgSodium: 390mgCarbohydrates: 63gFiber: 2gSugar: 39gProtein: 8g

DON’T FORGET TO PIN THIS DELICIOUS RECIPE! WHILE YOU’RE THERE, BE SURE TO CHECK OUT MY OTHER GLUTEN-FREE & ALLERGY-FRIENDLY PINS FOR MORE INSPIRATION.