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gluten free bread pudding
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3.50 from 2 votes

Gluten-Free Bread Pudding Recipe

Course Dessert
Calories 4717kcal
Author Mommypotamus


  • Lodge dutch oven (1.5 - 2 quart covered baking dish or dutch oven)
  • medium mixing bowl
  • small mixing bowl
  • whisk
  • 8x8 inch baking pan


For the coconut flour bread:

To turn your coconut flour bread into bread pudding, you'll need:


For the coconut flour bread:

  • Preheat your oven to 350°F
  • In a small bowl, whisk together coconut flour salt and baking powder.
  • In a separate medium bowl, whisk eggs, coconut oil/butter and milk together
  • Slowly add the flour mixture to the liquid and mix until there are no lumps. Pour mixture into a lightly oiled 8x8 inch baking pan and bake for about 30 minutes. You'll know it's ready when you can insert a toothpick into the center and it comes out clean.

For the bread pudding:

  • Melt coconut oil/butter in a medium-sized pot over low heat. When fully melted, remove from heat and add cream, eggs, sucanat/coconut sugar, cinnamon, nutmeg and vanilla. Whisk until thoroughly combined.
  • Add coconut flour bread to your baking dish/Dutch oven. Sprinkle raisins over the top and mix them in a little, then pour the liquid in. If needed, dunk your bread cubes until they are fully coated in liquid.
  • Bake at 350°F for 1 hour – 1 hour 15 minutes, or until the pudding is set in the middle.


Calories: 4717kcal | Carbohydrates: 310g | Protein: 72g | Fat: 365g | Saturated Fat: 248g | Cholesterol: 2186mg | Sodium: 1699mg | Potassium: 2201mg | Fiber: 31g | Sugar: 174g | Vitamin A: 9845IU | Vitamin C: 9mg | Calcium: 742mg | Iron: 14mg