Old-Fashioned Bread Pudding (Gluten Free, Dairy Free–If You Wish)

gluten-free bread pudding, old-fashioned bread pudding, how to use leftover gluten-free bread, how to use failed gluten-free bread, dessert, recipe

Old-Fashioned Gluten-Free Bread Pudding

Along with pound cake, bread pudding is a dessert I grew up eating. One of my grandmothers made great bread pudding. It was one of the few things she was still making “from scratch” when I was growing up. My mom’s bread pudding was very similar to that made by my dad’s mother—both in taste and quality. Of course, I learned from both of them and made bread pudding the same way—using stale bread and saved ends of bread and throwing it all together with a few eggs, spices, and milk. There was never a recipe. You sort of eyeballed how much bread you had once you crumbled it in a bowl, covered it with milk, added some eggs, and went on from there. This method actually worked pretty well, but you were never 100% sure your bread pudding would be a success until you had your first bite. Then one day a good friend of mine, Denise, brought her bread pudding into work for a luncheon. It was wonderful! It had a rich custard flavor, but wasn’t heavy in any way, and the cinnamon, nutmeg, and vanilla made both the smell and taste lovely. Best of all, Denise had an actual recipe … with measurements. What a concept! LOL With her recipe, one could re-create delicious bread pudding over and over—with no moments of uncertainty. I passed the recipe on to my mom and she’s been enjoying using it for many years now. Denise’s recipe guarantees success every time.  Incidentally, Denise also made a scumptious pound cake. That recipe she would not share. Instead, she made pound cakes for everyone during the holidays. As you can imagine, nobody complained about the lack of the actual recipe.

Of course, going gluten free made me push the bread pudding recipe card to the back of the box. But, when I had some leftover gluten-free challah bread from a vendor’s donation to our support group, I thought it was time to pull out the recipe again. I’m happy to report that it worked beautifully! So start saving your stale bread and look forward to a delightful dessert. It makes a very nice breakfast, too. Bread pudding is often served with distinctive sauces like lemon, vanilla, caramel, and even whiskey, but I grew up enjoying it with a little milk poured over it. (We actually did that for any type of pudding.) This time, I enjoyed it with a drizzle of honey mixed with some vanilla.

Oh, Mr. GFE is not a big fan of bread pudding … unless I add some raisins, then he’ll enjoy a bowl or two. I added a small amount of raisins to part of the bread pudding mix left in the bowl to allow one section of the pan just for him. Unfortunately, I didn’t take any photos that really show the raisins. But, if you love raisins, be sure to head over to Diane’s Friday Foodie Fix at The W.H.O.L.E. Gang where you’ll find lots of recipes that feature raisins.

By the way, the bowl in the photos is from my grandmother’s china. Even with cracks and chips, it gives me such joy to use it. Spooning my bread pudding out of this bowl, I can almost imagine myself back at Grandma’s table.

Old-Fashioned Bread Pudding (Gluten Free, Dairy Free–If You Wish)
Author: 
 
Ingredients
  • 6 eggs
  • 1 ¼ cup sugar
  • 1 tbsp cinnamon
  • 1 tbsp nutmeg
  • 1 tbsp vanilla extract
  • 12-ounce can evaporated milk (see coconut milk and other substitution info in notes below)
  • ½ can (¾ cup) of water
  • 1 cup raisins, optional
  • 4 cups of gluten-free bread, crumbled (I like chunky pieces)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease 9 x 13 baking pan.
  3. In large bowl, mix eggs, sugar, cinnamon, nutmeg, and vanilla extract.
  4. Add bread and raisins (if used) to mixture.
  5. Pour milk into saucepan. Fill milk can halfway with water; add to saucepan with water. Heat milk and water over medium heat until warm, not hot.
  6. Add milk and water mix to other ingredients in bowl. Let sit 5 minutes.
  7. Pour into baking pan and bake for 45 minutes. Serve warm or cold, topped with milk or any sauce of your choice.
Notes
Any leftover bread, muffins, waffles, and such, should work in this recipe. Even the results of failed recipes for such “bread” products could potentially be used. If you only have a small amount at any given time, just stockpile them in a container in the freezer until you have 4 cups worth. If using coconut milk, you can use the full can, which is generally 14 ounces, but be sure to use only ½ cup of water in that case. Regular, whole or 2% milk can also be used, but the resulting bread pudding won’t be quite as “rich” as with evaporated milk or coconut milk. Coconut sugar or palm sugar can easily be substituted for the granulated sugar for an even richer taste that’s lower glycemic.

Adapted from a recipe from my friend, Denise

 

Shirley
Not just gf, but gfe!

This post is linked to Friday Foodie Fix–RaisinsFood on Fridays, Foodie Friday, Pennywise Platter Thursday, and Friday Foodie Fix–Cinnamon.

Shirley
Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.

Comments

57 Responses to “Old-Fashioned Bread Pudding (Gluten Free, Dairy Free–If You Wish)”

  1. Katrina (gluten free gidget) on March 13th, 2010 8:17 am

    Yum!

    • Shirley on March 13th, 2010 10:56 pm

      Hey Katrina–Thanks, dear! :-)

      Shirley

  2. Iris on March 13th, 2010 9:06 am

    I love love love bread pudding! I never discovered it until college when we had it at our cafeteria (my school actually had good cafeteria food).

    • Shirley on March 13th, 2010 10:59 pm

      Iris–Wow, that’s awesome you had a college with great cafeteria food! Never too late to discover a love of bread pudding! ;-) It is really delicious, isn’t it? I think some folks think bread pudding looks funny. Too bready, you know? LOL
      Shirley

  3. Kay Guest on March 13th, 2010 12:07 pm

    OH MY GOODNESS! Bread Pudding? Are you kidding me? My English husband will LOVE this! I never had Bread Pudding until I went to the Bahamas as an adult, but I know good food when I taste it. If this is as good as the PERFECT pound cake, then I know we will like it. :-) P. S. Now, if you could just come up with a great FISH & CHIPS recipe…. Cheers! Kay

    • Shirley on March 13th, 2010 11:04 pm

      LOL, Kay! Love your enthusiasm, as always. :-) I hope the bread pudding will pass the pound cake comparison when you make it. Do report back!

      Fish and chips should be easy. Just need the right breading … I’ll keep it in mind for a future post. I just had hubby trade a friend some venison for some catfish. We did that before and the catfish was so delicious. Wonder if I could make fish and chips out of that? Hmmm …

      Shirley

  4. Brian on March 13th, 2010 2:09 pm

    Any dessert is a good dessert. This looks great! I would have to smother it with whipped cream though.

    • Shirley on March 13th, 2010 11:28 pm

      Brian–Whipped cream! I forgot that topping option! ;-)

      Shirley

  5. Karen@Cook4Seasons on March 13th, 2010 3:25 pm

    Oh, my – I love the idea of using coconut milk in this, my favorite dessert! Do you have a favorite GF bread?

    • Shirley on March 13th, 2010 11:35 pm

      Ah, Karen, another bread pudding lover … I knew we were kindred spirits. ;-) I can’t think of anything that I have disliked with coconut milk. :-)

      The inevitable bread question … I really do not eat gf bread normally, unless it’s a bread-type product I’ve made myself. I liked the way the gf bread I used in this recipe tasted, but I didn’t like the after effects. Let’s just say that the bread contained lots of starches and gums, which I don’t do well with. All that to say that’s the reason I didn’t mention the name of the bread. Now the answer to your question … the best gf bread I have tried to date is Udi’s. It’s getting rave reviews from everywhere! My son was so excited about having good gf bread to eat that he ate a whole loaf in one day. LOL I woudn’t recommend or do that, but I understand how it could happen to a 22-year old college student. ;-)

      Shirley

  6. Diane-The W.H.O.L.E. Gang on March 13th, 2010 4:38 pm

    Shirley this looks great. It’s a good thing we don’t live closer or I’d weigh twice as much eating all of your treats. I like this. First I need to find a loaf of bread I really like. I’d like to bake a really dense cinnamon raisin bread. Still learning gf baking but I think I’m going to give this pudding a try real soon. Thank you for sharing it on Friday Foodie Fix.

    • Shirley on March 13th, 2010 11:41 pm

      Hey Diane–Thanks! I’d be happy to have you live closer and then I could save myself by feeding you. ;-) Have you tried Udi’s yet? Our local Wegman’s is supposed to be getting some soon. I promised them it would be a big seller and would bring them lots of new customers. As far as the cinnamon raisin bread, have you been reading all the reviews of the gluten-free chapter in the Healthy Bread in Five Minutes a Day book? Shauna made one of the recipes recently. I bet that would be a great source for your cinnamon raisin bread recipe. :-) The bread I used in this recipe was not the best, but the bread pudding still tasted wonderful. Remember any bread-type products will work. I originally was going to use challah rolls, but left them on the counter too long. Always happy to participate in the Friday Foodie Fix. Will add my raisin cookie recipe once I perfect it. Need to go see what next week’s ingredient is …

      Shirley

  7. noble pig on March 13th, 2010 5:15 pm

    Oh that has we wanting something sweet!!

    • Shirley on March 13th, 2010 11:44 pm

      Hey Cathy– :-) You are the queen of sweet, my dear. Still thinking about that lemon blueberry concoction that included cornmeal. Yum!

      Shirley

  8. Alta on March 13th, 2010 6:43 pm

    Yum! I tried to make a bread pudding for the first time with some stale leftover pound cake (yes, probably SUPER fattening, LOL). Was just okay. I rarely have leftover GF bread, I’m so careful and stingy with it and freeze leftover slices, but I bet this would work great with some that I wasn’t too fond of to begin with. I’d love some bread pudding, with raisins. Yum.

    • Shirley on March 13th, 2010 11:48 pm

      Hi Alta–Rats re: bread pudding with pound cake not turning out great. That’s always such a disappointment. We deserve all our recipes to turn out great! I do think this recipe would work well with non-favorite gf bread … the other ingredients can sort of redeem the bread. ;-) Yes, everyone is careful not to waste great gf bread. Have you tried Udi’s yet? For a ready-to-go loaf, it tastes pretty good. I don’t think it compares to homemade bread, of course, but if you have a local vendor, it might be a great option. :-)

      Shirley

      • Alta on March 16th, 2010 12:10 pm

        I love Udi’s bread. It’s awesome. But I have to make a special trip to buy it, and it’s expensive, and I have this “thing” about wanting to be able to make the most perfect GF bread ever by myself…so I don’t buy it often. It does make for a delicious PB&J sandwich though!

        • Shirley on March 16th, 2010 6:44 pm

          Alta–The closest loaf of Udi’s bread to me is 90 minutes away! LOL, but true. Another store about a half hour away is supposed to start carrying it, but it hasn’t happened yet. The loaves are $4.99 at the store that’s 90 minutes away—which I actually don’t think is too bad—but I have no idea how big the loaves are. It’s not a bad thing to want to make a perfect gf loaf of bread, but I can’t say I share your goal … well, not yet anyway. ;-) Maybe one day … BTW, not sure if you are familiar with Pete and Kelli Bronski’s blog, No Gluten, No Problem, but they just made an amazing baguette. :-) You can check it out here. I’m a huge fan of theirs. I was lucky enough to review their awesome cookbook, Artisanal Gluten-Free Cooking, early on and my review is in the front of the book!

          Shirley

  9. Erica on March 13th, 2010 6:52 pm

    Hello! Another fabulous GF recipe! You know, I don’t think I’ve ever actually had bread pudding?? This looks so tasty (with or without raisins ;)). Love all of your dessert recipes. Hope you have a great weekend- no need to apologize for the lack of visiting/commenting! I’ve been bad too! Sometimes life gets too busy, ya know??

    • Shirley on March 13th, 2010 11:51 pm

      Hey Erica–Thanks so much for the sweet words! You really need to try some bread pudding. It can be absolutely wonderful, varying from delicate and light, to dense and rich. :-)

      Thanks so much for understanding on me not visiting of late. I wish I could be everywhere at once though. ;-) I tweeted and FB’d your giveaway. Looks like you are getting a terrific response!

      Shirley

  10. Linda on March 15th, 2010 9:16 pm

    I don’t think I’ve ever had bread pudding. I’m sure I would like it, though. This might inspire me to make some. A gluten-free baker can’t have too many ways to use up failed bread!

    • Shirley on March 16th, 2010 7:47 am

      Hey Linda–Yes, a way to use up failed bread is good indeed. :-) I think one could even throw in bits and pieces from other “bready” recipes that didn’t quite make the grade. But, bread pudding is so good, I think it’s worth letting the better part of a loaf of your favorite gf bread go stale just so you can use it in this recipe! LOL, but true.

      Shirley

  11. Lauren on March 16th, 2010 12:26 am

    Like Linda, I’ve never had bread pudding! It sounds like a great dish though. Maybe I’ll have to give it a go one day =D.

    • Shirley on March 16th, 2010 7:48 am

      Hi Lauren–I think you’d be surprised how much you would enjoy it! :-)

      Shirley

  12. Pam on March 16th, 2010 10:11 am

    Oh my! with a little whip cream…perfection!

    Nope, haven’t bought that ticket YET….lol!!!

    xoxo

    • Shirley on March 17th, 2010 12:19 pm

      I don’t know why you haven’t gotten that ticket, Pam. I want to read about you in the papers and see you on television. ;-)

      Hugs …

      Shirley

  13. glutenfreeforgood on March 16th, 2010 8:07 pm

    Gosh, I haven’t thought about bread pudding in years. Can’t even remember the last time I had that. Or where. Well, as usual, you’ve come up with a creative and easy version for our “alternative universe” of gluten-free substitutions. I am really craving something sweet right now (I’m tired) and this sounds divine. Wish Pam hadn’t suggested adding whipped cream. Oh, yum!

    By the way, I love the china, cracks and all. It’s very cool to have those memories.

    Melissa
    xo

    • Shirley on March 17th, 2010 12:18 pm

      Hey Melissa–I know what you mean. One would think reading my blog that I ate these treats all the time, but some of them really have been pulled from “back when.” ;-) LOL on being weakened by Pam’s suggestion of whipped cream. Warm with whipped cream … oh, yeah … that would be so good!

      Thanks so much for the sentiments on the china. So glad I have some of her pieces to help bring back the wonderful memories! Memories can bring a smile to one’s face for sure … smiling and seeing grandma’s face right now and hearing her laugh. :-)

      Shirley

  14. Sweets By Vicky on March 20th, 2010 7:56 am

    Bread and butter pud without gluten! A dream come true, definitely! I’ve been dreaaming of it for like, ever. I have a loaf of GF bread in the freezer, hopefully it’ll work!

    • Shirley on March 20th, 2010 6:01 pm

      Hi Vicky–Welcome to gfe! :-) Follow the directions and this recipe won’t let you down. ;-) There will be some differences in taste acording to what bread you use, so I’m keeping my fingers crossed you will love yours!

      I checked our your blog … gluten free with sweets … why yes, you have my number! It’s a lovely blog. I’ll be checking it out more—thank you!

      Shirley

  15. Luna Bianca on May 9th, 2010 5:23 pm

    I just made this recipe with the following adaptations:

    *one can of organic coconut milk (Rinsed can with a little water–didn’t add rest of water noted)
    *only 1/4 cup raw turbinado sugar
    *one teaspoon xylitol
    *2 tablespoons agave nectar
    *two tablespoons minced candied ginger
    *1/4 cup dried blueberries
    *1/4 cup dried mango

    My oven is a bit off, so it took 55 minutes until the knife came out barely clean.

    It’s sweetness is just right and a good texture too. Thanks for the great framework!

    • Shirley on May 9th, 2010 11:30 pm

      Hi Luna–Welcome to gfe! Wow, what a fabulous bread pudding recipe. It sounds absolutely wonderful. :-) Thanks so much for sharing a dairy-free, refined sugar version. I know folks will love it!

      Shirley

  16. pat smith on September 4th, 2010 2:33 pm

    Hi, I’m getting ready to go into the kitchen and try this bread pudding recipe. I made a loaf of GF bread the other day for my Autistic grandson and he doesn’t like it. So, I have to do something with this loaf of bread that cost $4.00; I can’t stand to waste food.

    I’ll let you know if my grandson likes it. I know I’ll like it as I grew up eating my mother’s wonderful bread pudding. It’s one of my favorite desserts. Later, PM Smith

    • Shirley on September 4th, 2010 4:21 pm

      Hi Pat–Looks like you are new here–welcome to gfe! :-) Yes, bread pudding is a great way to use bread that is not one’s favorite. Not all children like bread pudding, but I grew up eating it and loved it as a child, and now. :-) I’ll be keeping my fingers crossed for you! ;-)

      Shirley

  17. Irene on January 18th, 2011 5:27 pm

    I just discovered your recipe on this wintry day, as I’m about to make the Gluten-Free Bread Pudding for my husband. I did notice that many lamented about the lack of really good GF bread on the market: i.e., gluten-free bread that is really tasty, not-crumbly, not-gummy, free of sugar, and nutritious. For anyone living in central New Jersey, or thereabouts: I can’t find enough words of praise for the new bakery that opened this fall: Fallon’s Bake Shop (tel. #: 732-710-3338). Fallon is a master baker, even at her young age, and she prepares the most incredibly delicious gluten-free bread, pizza, pastries, birthday cakes, etc. For years, my husband, who has celiac, had to do without bread because the options in the market were so unappealing. Now he makes a run to Fallon’s once or twice a week for fresh GF bread and pizza: how amazing is that! This new bakery has transformed his life for the better, and that makes me really happy too.
    All this to say, in closing: only the fantastic gluten-free bread from Fallon’s Bake Shop could have inspired me to make this Bread Pudding. Thanks for posting the recipe,
    Irene

    • Shirley on January 19th, 2011 1:06 am

      Hi Irene–Looks like you are new to gfe … welcome! :-) I hope you’ll report back on what you thought of my bread pudding recipe after you made it. ;-) Thanks for the info on the gluten-free bread. I’m sure that those in that area of NJ will be happy to get the recommendation!

      Shirley

      • Irene on January 19th, 2011 2:04 pm

        Hi Shirley,
        Thanks for the welcome! The GF Bread Pudding that I made last night, with your recipe as a guide, was absolutely delicious! I would never have thought to use canned coconut milk, so I especially loved that tip. Also, I found Luna’s previous post helpful, regarding how she adapted your recipe. Here is how I adapted it (as I like to bake organically, and with less sugar and less fat):
        –I used one can of Thai Kitchen’s “Lite Coconut Milk” instead of the full-fat version;
        –1/4 cup organic sugar from Mali;
        –4 organic egg whites plus one whole egg;
        –and, like Luna, I used apple-sweetened dry blueberries (from Trader Joe’s)instead of raisins, just out of preference.
        Also, as I mentioned yesterday, the key ingredient was week-old multi-grain bread from Fallon’s Bake Shop. Everyone loved the pudding and I plan to add it to the rotation of recipes in our house.
        Lastly, just as a reminder to everyone: Be certain to purchase gluten-free vanilla extract (i.e., make sure the bottle is clearly labeled GF). I have read that some “caramel” coloring, added to cheaper vanilla extracts, may be wheat-based.
        All best, Irene

        • Shirley on January 20th, 2011 12:19 pm

          Hey Irene–Thanks for taking the time to share your version of the gluten-free bread pudding! It sounds fantastic and I’m so glad it will have a place in your recipe rotation! :-) Oh, to have a Trader Joe’s nearby … I would love to use some of their products.

          A couple of notes … first, did you know that the full-fat canned coconut milk becomes lite coconut milk just by adding water? That’s the only difference in the two. So any time I want lite coconut milk, I just use half full-fat coconut milk and half water. It can be a big savings and the taste is the same.

          Happy you found my vanilla extract recipe! It’s so easy and such a cost saver in addition to allowing one to know without a doubt what’s in one’s vanilla. ;-) But, I did want to point out that with the Food Allergen Labeling & Consumer Protection Act in January 2006, one need not be afraid that caramel coloring will reall mean hidden gluten. If the caramel coloring is derived from wheat, wheat WILL be shown in the ingredients listing and/or at the end in the “Contains” statement. Gluten-Free Living did an article that covered caramel coloring quite a while ago and found no caramel coloring in the U.S. that was derived from wheat. Now, that’s in the U.S., so if one ventures abroad, or even travels to Mexico, picking up a bottle of vanilla extract is probably not a good idea.

          Thanks so much for the feedback on the bread pudding! Happy baking, dear!
          Shirley

  18. Irene on January 20th, 2011 9:29 am

    P.S. Searching through your site this morning, Shirley, for more inspiring recipes, I found your recipe for home-made vanilla extract. Thanks for that, too! Irene

  19. Irene on January 20th, 2011 2:26 pm

    Hi Shirley,
    I appreciated your further tips, about “lite” coconut milk vs. “full-fat”(it didn’t occur to me that you’re just paying for a diluted version in the first case!) and your helpful clarification about vanilla extracts and caramel coloring for gluten-free diets.
    You know, I’ve actually come to appreciate the constant vigilance that following a gluten-free diet requires (now that my husband is in very good health, of course; and, as he is the one with celiac, I know that for him this is a lifelong burden). On my end, though, I’m always learning something new and it forces me to be mindful, to experiment, to adapt recipes, etc. And now I’ve found your great website, too. Thanks much!
    Irene

  20. Julie on July 18th, 2011 9:46 am

    Hi Shirley

    I have enjoyed reading everyone’s comments and adaptations. I actually found the bread pudding recipe while trawling for a ‘dairy-free’ bread pudding recipe, because I had half a loaf of homemade bread (not gf) that needed using up. I am currently following a ‘liver cleansing’ diet, which is dairy-free and not that exciting mostly. My family thoroughly enjoyed it with cream (I enjoyed it without). I’m with Irene, it has taken a while to learn to substitute with coconut, oat and rice milks (for different applications) rather than soy as I’m still not sure about it (my naturopath says its fine). Thanks for the tip. Will be back for more recipes. Thanks Shirley.

    Julie – Adelaide, South Australia

  21. Jo Davis on September 25th, 2011 7:39 pm

    I will have to try this, maybe for Thanksgiving. I did a completely GF thanksgiving last year including the green bean casserole!

    FWIW if you go to UDI’s website you can print off two $1.00 off coupons. You can get your non GF friends to print the coupons for you too!

    • Shirley on September 26th, 2011 12:10 am

      Hi Jo–It looks like you are new to gfe–welcome! :-) Bravo on having a complete gf Thanksgiving last year! And I bet everyone at your table raved over it. ;-) No need to have gluten to be happy at Thanksgiving or any meal.

      Thanks for the reminder on Udi’s. I think that most folks know about their coupons, but maybe not … or some may have forgotten. It’s always nice to get some extra help with the shopping budget! :-)

      Shirley

  22. Naomi on May 23rd, 2012 6:06 am

    Thanks for the recipe! I’ve never made bread pudding before this and my sister has been bringing me day old GF loaves of various sorts. I had two small loaves of GF Zucchini Bread which, when fresh, is somewhat like pound cake, but past that can be a bit dry and crumbly.

    I wasn’t sure if you meant to use a tablespoon each of cinnamon and nutmeg and vanilla so I cut them to a teaspoon each just in case (I am spooked after a mass mouth burning incident when overestimating poultry seasoning for stuffing on my first attempt).

    I wasn’t sure what the liquid to bread ratio should be as I was assuming zucchini bread wouldn’t soak up the liquid like white bread would and after imagining a sweet omelet emerging from the oven I opted to add several more slices of the bread (using 1 1/2 of the 2, 16 oz loaves) to the point where the bread chunks weren’t so much floating freely as comfortably nesting, but still submerged.

    It turned out brilliantly! Lightly candied on top, soft and moist and cooked perfectly through. Light taste to add whatever variation I think up now that I have a basic grasp. Thanks!

  23. Carolyn Landry on October 8th, 2012 2:55 am

    Bread pudding has always been one of my favorite desserts. I recently learned that many of my health problems are due to gluten intolerance, soy intolerance, milk intolerance, and egg intolerance.

    I bought a loaf of commercial gluten-free raisin bread that I did not particularly like. I thought I would try to use it some way so I looked for a gluten-free bread pudding and found your site.

    I use coconut milk in place of milk. I find it in the dairy section at the supermarket in the half gallon size. My big problem has been eggs that are needed in so much baking. I just bought a book on gluten-free makeovers. It had a way to make egg substitute. Soak 2 tablespoons of flax meal in 1/4 cup of warm tap water for about 5 minutes. The book says it will turn into a gel that can be used in place of eggs. Now that I have your recipe I can try out everything and see if it works.

  24. felicity Ackers on November 14th, 2012 12:08 am

    Hi can I use almond milk as an alternative and Agave instead of sugar for this recipe?

    • Shirley on November 14th, 2012 1:11 am

      Hi Felicity–Welcome to gfe! :-) I can’t say for sure on the substitutions, but you could do some experimenting. ;-) Almond milk might work in a one-for-one substitution, but agave is a little bit trickier as it’s liquid. When you substitute liquid “sugar for cane sugar, you might need more of an adjustment. I found some guidelines here. Hope those tips help!

      Shirley

  25. Sharon on May 2nd, 2013 8:16 pm

    I made this recipe today and it is absolutely delicious! I used my Udi’s Cinnamon Raisin Bread and cut back on the cinnamon and nutmeg. I have tried other recipes for gluten free bread pudding but this one is the best! Thank you for sharing!

    • Shirley on May 2nd, 2013 10:06 pm

      Hi Sharon–Welcome to gfe and thank you so much for your wonderful feedback! It is so appreciated. :-)

      Shirley

Leave a reply




Related Posts with Thumbnails