A gluten-free bread pudding recipe made from scratch with homemade gluten-free bread and blueberry compote!
I found myself turning to my bread maker a lot more than usual during lockdown. There’s nothing better than making your own freshly baked loaf of bread, but it became a convenience thing and a necessity especially during the first few weeks of lockdown. I have to say I’ve really enjoyed experimenting with it and making more than just loaves of bread!
Of course if you don’t feel like making a loaf of bread for this recipe, you have the option of buying one and using that to save time. I do find that homemade gluten-free bread works better for bread pudding though as it’s crustier and not as soft as shop bought gluten-free bread.
I made my bread pudding with homemade blueberry compote. Really easy to make in the Panasonic 2522 bread maker that I have. You literally just add blueberries, sugar and a little water to the bread pan, set and leave to do it’s magic.
This recipe will be perfect for the coming autumn and winter months. It’s a super comforting dessert and so delicious served warm, especially with the blueberry compote. You can also serve it with ice cream or custard to make it super decadent!
Gluten-free Berry Bread Pudding
Serves – 4
For the gluten-free bread
1 tsp apple cider vinegar
4 tbsp oil
1 egg, beaten*
1 egg white*
450g gluten-free flour
1 tbsp sugar
1 tsp salt
2 tsp active yeast
* for a vegan version use 20g chickpea flour + 60 ml water instead of the eggs.
Lift the bread pan out of the unit and place the kneading blade into the shaft.
Place the ingredients apart from the yeast in the bread pan in the order stated above (water, vinegar, oil, etc.) for best results and rise.
Place the bread pan back into the main unit and close the lid, then place the yeast in the yeast dispenser.
Select menu 19 (gluten-free bread setting) and increase the time to 1 hour 55 minutes, then press the start button.
When the machine beeps 8 times, remove the bread from the pan using oven gloves.
Allow to cool before slicing.
For the berry compote
400g berries of choice
1 tbsp water
Remove the kneading blade, then place the berries, sugar and water into the bread pan.
Set the bread pan into the main unit, then select menu 37 (compote) and set the cooking time to 1 hour.
When the machine beeps 8 times, remove the bread pan (use oven mitts as the handle will be very hot!) and transfer the compote into a bowl to cool a little.
For the bread pudding mixture
1/2 loaf of the homemade gluten-free bread (around 300g), cut into chunks.
400ml full fat gluten-free oat milk or coconut milk
75g raw cashews
45g brown or coconut sugar
1/2 tsp cinnamon
1 tbsp coconut oil
Preheat your oven to 180C/160C fan/350F
Add all the ingredients into a blender and blend until smooth.
Arrange the bread chunks in a 9×9 inch baking dish, then evenly pour over the creamy mixture.
Bake for 45 minutes.
Serve warm with the blueberry compote. Enjoy!