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Bread Pudding (Vegan & Gluten Free)

Yields12 ServingsPrep Time30 minsCook Time35 minsTotal Time1 hr 5 mins

I love it when people ask me if I have a recipe for something and I can reply that I do not. Sounds odd, right, but I take it as a challenge to come up with a recipe( a "Rocks and Dirt" version of course) for them for whatever it is that they asked for. In this case, it was the lovely Christina of the acclaimed Gluten Free travel and health blog Buenqamino who asked. So here it is!! I used my custard recipe as the base and tried 2 different gluten free breads that are readily available and affordable. It worked equally well with both. Try to avoid breads that are filled with seeds. I did use one that had some chia seeds in it but they are minimal. I have included the link to the bread I used in the recipe. I found 8 cups ended up being about 1 whole loaf (excluding the crusts) Bread pudding is typically made with an eggy bread like a brioche but this is something that is neither available gluten free nor egg free. It will be quite jiggly when you pull the pudding out of the oven but it will firm up substantially after cooling. This can be made the day before and reheated if you like. If fact the flavours are even better as a day or two passes. You can also customize this, to make it nut free, adding raisins ( I'm not a raisin fan) or currants or whatever flavours you like. This makes a huge quantity so it is perfect for special occasions or brunch. This can be made paleo by using any grain free/paleo bread.

 2 cups full fat not "lite"coconut milk
 2 cups unsweetened non dairy milk
  cup maple syrup
 2 tsp vanilla extract
 ¼ tsp sea salt
 ½ cup tapioca starch
 8 cups gluten or grain free bread of your choicethis is what I found worked well
Pecan & coconut sugar topping
 1 cup raw pecans, chopped
 ¼ cup refined coconut oil or vegan butter, melted
 ¼ cup coconut sugar
 ¼ tsp sea salt
 cinnamon for sprinkling (optional)

For the custard: vigorously shake the cans of coconut milk, then open. Use a small whisk to stir the coconut milk well. Measure into a saucepan along with the non dairy milk and whisk to combine. Remove about 1/2 cup of the milk mixture to a medium bowl. Sift the tapioca starch into the 1/2 cup of milk, whisk well until you have a smooth mixture. Return the tapioca/milk mixture to the saucepan.


Whisk in the rest of the custard ingredients and turn the heat to medium. Continue to whisk mixture regularly until it starts to thicken. Once it just starts to bubble lower the heat a little and continue whisking until it is thick. This should take about 20-30 minutes. A good way to tell your custard is ready is when you can draw a clean line through the back of a spoon using your finger.



Preheat oven to 350 F. Melt your oil/butter and add the coconut sugar and pecans and stir. Tear your bread into 2 inch pieces and spread evenly in a large casserole style pan. Pour the custard over the bread and gently mix so that the custard covers the bread, making sure not to tear the bread.


Sprinkle the pecan mixture on top of the bread pudding and place in the centre of your oven and bake for 30-35 minutes or until gently browned. Serve warm or allow to cool and firm up. You can make this the day ahead and warm it before serving. Sprinkle with cinnamon if desired.

Nutrition Facts

Serving Size 3/4 cup

Servings 0