Gluten Free Bread Pudding

Goodman Fielder Food Service
Gluten Free Bread Pudding

Gluten Free Bread Pudding

Are you wanting to cater to the increase of gluten free consumers? Why not try this delicious bread pudding, using the combination of rum and maple syrup.
Makes 1, scale as needed.


1 each Helga's Gluten Free Bread (loaf)
43 g Raisins
60 mL Rum (pudding & sauce)
2 each Apples
85 g Maple Syrup
8 g Cinnamon
590 mL Heavy Cream
170 g Sugar
3 each Eggs
12 mL Vanilla Extract
90 mL Butter (melted)
170 g Brown Sugar
5 g Salt


Raw ingredients for bread pudding

Step 1

To get started, preheat your oven at 170 degrees and butter a rectangular baking dish. Make sure you use a generous amount of butter and reach all the edges and corners to avoid sticking during the baking process.

Step 2

In a small bowl, combine the raisins and two tablespoons of rum and allow them to soak for 20 minutes. Once they have steeped, drain the liquor into a separate bowl and place to the side.

Raisins in a bowl

Step 3

Peel the apples and de-core them by slicing them in quarters and removing all the seeds. It is important to make sure all the seeds are cut-out because it will leave an unfavourable texture. Once the apples have been cleaned, place them in a pan on a medium heat and stir in the maple syrup and one teaspoon of cinnamon. Leave the mixture on the heat for eight minutes but ensure the apples don’t become mushy.

Cooking of apples

Step 4

Slice the loaf of Helga’s Gluten Free Bread into one centimetre cubes and place them into a large mixing bowl and put to the side.

Poster of crusty, gluten-free loaf

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Step 5

Over a medium heat, combine two cups of heavy cream and half a cup of brown sugar. Continually stir the mixture together until the sugar has dissolved completely. Then, pour the mixture over the bread cubes and place the dish to the side to cool down.

Cutting the bread and putting in a mixing bowl

Step 6

In a small bowl, lightly beat the eggs together and then add the remaining cinnamon, two teaspoons of vanilla extract and the reserved rum from the raisins, as well we the soaked raisins, two tablespoons of melted butter and the apples. Once they have all been mixed together, pour the mixture over the bread cubes and fold in. Try to fold the ingredients gently to try and avoid the bread breaking into smaller pieces.

Mixing egg and raisins

Adding the cooked apples to the bread

Step 7

Pour the bread pudding in the pre-buttered baking dish and bake for 30 minutes or until golden brown.

Pouring bread pudding into a baking dish

Cook until the bread is golden brown

Step 8

While the pudding is in the oven, melt the remaining butter in a heavy saucepan over a medium heat. Then, while stirring the mixture, add brown sugar, cream and salt. Once the sauce begins to boil, stir in the rum and vanilla extract.

Making the sauce for the pudding

Step 9

Once you take the gluten free bread pudding out of the oven, use a serving spoon to scoop a portion onto a plate and then drizzle the rum sauce over the top.

Message from chef Adam Khazaal

Adam Khazaal

If you are looking for a way to alter your menu’s favourite dishes for those suffering fromĀ gluten intolerance, this dish will do the trick. While it is gluten free, it is still jam packed with sweet flavours. My tip is to serve the pudding while it is still warm.

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