Gluten Free  Bread Pudding

This gluten-free bread pudding upcycles the other day’s bagels into a delicious dessert, baked in creamy custard and dotted with (optional) sweet raisins. I’ve also included my recipe for homemade bourbon bread pudding sauce to top it with, and the result is to-die-for.

Add the Bread

Spread the cubed bagels in an even layer on the prepped baking dish. Generously sprinkle the raisins over top. Set this aside while you make the egg mixture.

Mix the Egg Mixture

Whisk together the eggs, sugar, milk, vanilla, and spices.

Add the Egg Mixture

Pour this mixture into the baking dish over the bread/raisin layer. Make sure to get all the bread pieces coated.

Let Rest

Leave the mixture to rest. Give it about 20 minutes to really let the bagel bits soak up the creamy flavors.

Make the Sauce

Heat butter, sugar, and milk in a saucepan until the sugar has dissolved. Remove the pan from the heat and slowly stir in the bourbon a little at a time.

Sauce and Serve

When your bourbon sauce is finished, slice up and serve your bread pudding. Give each serving a generous drizzle of sauce, and enjoy!

Want More Dessert Recipes?

You know you do! Swipe up to get them.