Everything’s coming up rosy with this Gluten Free Raspberry-Orange Bread Pudding. When it comes to gluten free and dairy free desserts, bread pudding might not be the first thing that comes to mind. However, this recipe is going to give you all the texture and flavor you crave in a traditional bread pudding, and then some.
It Starts with the Bread
It all starts with the bread. The base of any bread pudding, whether savory or sweet, always begins with really good bread. When I recommend products it’s because I have extensively tried and trialed them for just the right texture and flavor.
For this recipe I am using Canyon Bakehouse Gluten Free Hawaiian Sweet. Canyon Bakehouse is committed to creating Gluten Free products that don’t compromise on taste or quality. They are safe for those with Celiac Disease and gluten intolerance while also being dairy, soy, and nut free.
We also need a base of milk to build the custard base of our Gluten Free Raspberry-Orange Bread Pudding. For this recipe I am using oat milk, keeping it completely dairy free. Oat milk is slightly sweeter than traditional milk which lends well to baking. It also has that creamy texture that you crave.
Building Layers of Flavor in Gluten Free Raspberry Bread Pudding
With not that many ingredients, this easy toss it and bake it dessert possesses tons of flavor in each layer. When you sink your fork into the golden toasted top and sink into that delicately soft interior, spearing a burst of raspberry along the way, you know you’re in for a treat.
We’re starting with building the perfect custard for this dish. A custard is the combination of eggs and dairy, in this instance Dairy Free oat milk. Besides sugar, warm fragrant vanilla and fresh citrusy orange zest are thoroughly mixed in. The orange zest will not only accent the raspberries, but add that hint of something special to the sweet Hawaiian bread.
Next up are the raspberries. We’re using fresh raspberries for this recipe. I like to not only bake them into the bread pudding, but serve extra on top when I plate this. You want that explosion of juicy tart-sweetness in every bite.
Speaking of topping, every bread pudding needs a little drizzle of something. For this Gluten Free Raspberry-Orange Bread Pudding I am offering two suggestions. Either peanut butter, or white chocolate. If you go with the peanut butter option, it’ll give you that not to peanut butter and jelly. Just warm your peanut butter up in the microwave to make it easy to drizzle.
White chocolate on the other hand will put this firmly in the dessert category and make it extra decadent. You can use your favorite Dairy Free white chocolate chips, or break up a bar, and slowly melt on low. Either option is the perfect flourish to finish this dessert.
If you love raspberries, make sure you check out my recipe for Gluten Free Raspberry Cake with Chocolate Buttercream. Now let’s get baking!
Gluten Free Raspberry-Orange Bread Pudding
- 7×10 casserole dish
- Mixing Bowl
- 1 loaf Gluten Free sweet bread, cubed
- 2 cups oat milk
- 3 eggs
- 1/2 cup sugar
- 2 tsp vanilla extract
- 1 tsp orange zest
- 3 cups fresh raspberries, plus extra for serving
- Melted peanut butter or Dairy Free white chocolate for serving
- Preheat oven to 350 degrees.
- Spay a 7×10 casserole dish with nonstick spray.
- In a mixing bowl add eggs, oat milk, sugar, vanilla, and orange zest. Stir till fully combined and the sugar is slightly dissolved.
- Add your bread and raspberries. Stir until the bread is evenly coated in the custard mixture.
- Pour into your baking dish.
- Bake for 30-40 minutes, or until the top is golden brown and a little crispy.
- Allow to cool 10 minutes before serving.
- Drizzle with either peanut butter or white chocolate, or both, and top with extra raspberries. Enjoy!