If you’re reading this then it probably means that you are a fan of bread and butter pudding and, well, same! For something so incredibly simple to make, with such few ingredients, it really is the yummiest dessert. This pudding has the most delicious texture and goes so nicely served alongside your favourite ice cream or custard for a delicious dessert, or alongside yoghurt for a lux breakfast.

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Gluten free bread and butter pudding in an oval baking dish.

Bread and Butter pudding is so versatile so I’ve listed some fun variations that you can make, depending on what you’re craving. And if you’re looking for more gluten free and dairy free desserts then try my Dairy Free Rice Pudding or Almond Milk French Toast.

What’s to Love About Gluten-free Bread and Butter Pudding

allergy friendly – this recipe is gluten free and nut free and can easily be made dairy free.
simple ingredients – I love that this humble dessert uses simple ingredients that you can easily find at your local grocery store.
healthy and naturally sweetened – sweetened with honey, this lower sugar dessert is healthy enough to eat for breakfast! It would actually make the perfect Easter brunch or other special occasion brunch.

Ingredients Notes & Substitutions

Below is a list of all of the ingredients that you will need to make this simple yet delicious gluten-free bread pudding along with ingredient notes and possible substitutions. Please see the recipe card at the bottom of this post for the ingredient quantities and full recipe.

gluten-free bread of choice – of course if you’re not gluten intolerant or Coeliac then you can use whichever bread you prefer. Traditionally, this pudding was made using stale bread as a way to use up the last of the bread. I have found that it works well with fresh so you can do either. This would be really yummy using slices of panettone, perfect for Christmas!
eggs – I use large eggs that are free range.
honey – you can swap the honey for pure maple syrup if preferred.
soy milk – feel free to swap for another dairy free milk like coconut milk beverage or almond milk. Or if you’re not dairy intolerant then you can use cow’s milk.
vanilla extract
fresh berries – I’ve used strawberries, blueberries and raspberries. You could also use blackberries or mulberries.
butter – if you are making this dairy free then swap the butter for a vegan butter or leave out. You will also need to make sure that you are using a dairy-free bread.

Ingredients to make bread and butter pudding laid out in individual bowls.

How to Make Gluten Free Bread and Butter Pudding

I’m all about creating simple recipes and this gluten-free bread pudding recipe is no different. Follow the instructions below to make the perfect pudding.

Start by preheating the oven and greasing a small baking dish with butter (or olive oil if dairy free).

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In a large mixing bowl add the eggs, honey, milk and vanilla extract. Whisk until well combined and the honey is dissolved into the milk.

Wet ingredients for gluten free bread and butter pudding in a large mixing bowl.

Egg mixture for gluten free bread and butter pudding.

Butter the slices of bread and layer 3-4 slices across the base of the baking dish. Top with the berries and then the last pieces of bread.

Carefully pour the mixture over the bread. Place the small baking dish into a large baking dish and fill the large baking dish with water so that it comes up to about halfway of the baking dish with the pudding. Place into the oven and bake, covering with aluminium foil after about 20 minutes to stop the top from burning.

Berries added to layers of buttered bread in a small baking dish.

Egg mixture added to buttered bread in a small baking dish to make bread and butter pudding.

Once baked remove from the oven very carefully. Test to see if it is cooked through and set by inserting a sharp knife into the centre. If there’s still unset liquid then it will need to go back into the oven until it’s done.

Tip: I tested this recipe in a conventional oven at 180°C. If you are baking in a fan forced oven, reduce the temperature to about 160°C.

Serve warm topped with your favourite vanilla ice cream or some custard.

Variations

Feeling creative or craving something specific? Try one of the below variations:

chocolate chip – swap the berries for dark chocolate chips, as many as you like but 1/4 cup should be plenty.
orange – spread some orange marmalade over each slice of bread for some zest!
spiced – leave out the berries and add about a 1/4 teaspoon of ground cinnamon and a pinch of nutmeg to the egg mixture. Or sprinkle each piece of buttered bread with ground cinnamon.
traditional – skip the berries and add about 1/4 cup of raisins or sultanas instead.

Storage

Store the pudding leftovers either in the baking dish it was baked in, covered in cling wrap (I prefer compostable cling wrap) or transfer to an airtight container. Store in the refrigerator for up to 3 days and reheat in the microwave before eating.

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Hey there, I’m Sarah!

I’m a Bachelor qualified Nutritionist turned healthy recipe developer and the creator of Our Nourishing Table.

I love creating easy to make, nutrient-filled recipes from quick dinner recipes and make-ahead breakfasts to healthy treats and luscious desserts (with a healthy spin of course).