Gluten Free French Toast Bread Pudding Recipe

by Carol Kicinski on March 28, 2012

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Gluten Free French Toast Bread Pudding Recipe

I love French toast. I love bread pudding. So, what’s not to love about a Gluten Free French Toast Bread Pudding recipe? I should also add that I love brunch – it is one of my very favorite ways to entertain, so the fact that this recipe is kind of a perfect brunch dish makes it all the more lovable.

When I host a brunch, I like to get as much done ahead of time as I can so that I can enjoy my guests. No one wants to be chained to the stove when you could be having a mimosa and chatting with friends!

For a pretty presentation, I made this in ramekins but if you don’t happen to have 8 ramekins on hand it can also be made in one larger baking dish (like a lasagna pan) which is actually a good way to get more servings out of the recipe, especially if children are attending your brunch.

Another thing I love about this recipe is that you can alter it to fit your dietary needs.  Don’t want to use dairy?  No problem – use coconut, rice or almond milk instead. Want to cut back on the fat? Just use milk in place of the half and half. You can even use 2% milk but I would not recommend using fat free unless you really, really have too. The recipe is also refined sugar free – always a plus!

I used Kinnikinnick’s NEW bread for this recipe and let me just say, if you have not yet tried their new bread, DO! They have worked hard to get it right and they really have succeeded! You can actually spread this bread with peanut butter and it won’t rip apart. And, unlike many gluten free breads out there, you don’t have to toast it first to make it palatable! I used the soft multi-seed variety because I liked the added texture it gave the final dish, but you could also use the soft white bread variety.

All you need to add to this dish for a simple, lovely brunch is some fruit, coffee and juice (and maybe a little champagne) – easy, stress-free and super delish!

Gluten Free French Toast Bread Pudding

Gluten Free French Toast Bread Pudding Recipe


Butter or gluten-free nonstick cooking spray
12 slices Kinnikinnick gluten free bread
8 large eggs
5 cups half and half (or milk – dairy free is ok too)
¼ cup maple syrup plus more for serving
½ teaspoon kosher or fine sea salt
1 teaspoon pure vanilla extract


Preheat the oven to 350 degrees. Butter (or spray) either eight 1 cup ramekins or a 12- by 9-inch baking pan.

Cut the bread into 1 inch cubes. Combine the eggs, half and half, maple syrup, salt and vanilla in a large mixing bowl and whisk well to combine. Add the bread cubes, stir to combine and either divide the mixture among the prepared ramekins or pour into the baking dish. Let sit for 10 minutes.

If using ramekins, place all the ramekins on a rimmed baking sheet and cover the whole thing with foil. Cut a few slits in the foil to let the steam escape and place in the oven. If using a baking dish, cover the dish with foil, cut a few slits in the foil and place in the oven.

For ramekins, bake for 30 minutes, remove the foil and bake another 20 – 30 minutes or until browned and the custard is set. For a larger baking dish, bake for 45 minutes, remove the foil and bake another 40 – 45 minutes. Let cool slightly and serve with maple syrup.


This Gluten Free French Toast Bread Pudding Recipe serves 8

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Breakfast & Brunch

{ 13 comments… read them below or add one }

Melissa @ glutenfreeforgood March 29, 2012 at 8:37 pm

You come up with the most gorgeous, adaptable, and doable recipes. Plus, your photos are not only beautiful, they give us a good idea of what your creations are supposed to look like. I love the idea of individual ramekins for this and am going to add several to my arsenal of kitchen dishes. I’m thinking this will be a perfect brunch menu for my mom’s June birthday (96, can you believe it!?). Brunch is her favorite way to celebrate. I might even suggest she have a couple of mimosas. =) Thank you, Carol. Seriously, you just gave me a wonderful, easy, and very special idea for this birthday brunch. Plus, my weakness is French toast, pancakes, waffles, etc. Anything with pure maple syrup. =)


Carol Kicinski March 30, 2012 at 2:17 am

Oh Melissa thank you so much! I hope your Mom’s celebration of her 96 amazing years is wonderful and I will feel like I am in there in spirit :) And I am with you, anything with maple syrup is a big plus!


Bev Wesner March 30, 2012 at 6:40 pm

This looks amazing! I cannot wait to try it!!


Carol Kicinski March 31, 2012 at 1:29 pm

Thank you Bev – enjoy!


InTolerant Chef April 1, 2012 at 5:39 am

Perfect for the Easter long weekend!


Shirley @ gfe April 1, 2012 at 12:31 pm

I am a lover of both French toast and bread pudding, so this recipe is perfect, Carol! Totally divine without a doubt! :-)

Thanks, dear! xo,


Carol Kicinski April 3, 2012 at 5:35 pm

Thanks Shirley!!! I loved it, hope you do too.


healthy dinner ideas April 2, 2012 at 5:55 am

Wonderful issues altogether, you just gained a new reader. What might you suggest about your submit that you made a few days ago? Any positive?


Carol Kicinski April 3, 2012 at 6:20 pm

Sorry, I am not sure I understand the question. Thank you!


Donna April 3, 2012 at 6:21 pm

I agree – perfect for Easter. Thank you so much!


Carol Kicinski April 3, 2012 at 10:02 pm

Thanks Donna, enjoy!


Peddler's Choice April 6, 2012 at 4:09 pm

Thank you for this recipe! it looks very, very tasty.


Carol Kicinski April 9, 2012 at 9:35 am

My pleasure and enjoy!


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