Make an Easy Gluten-Free Berrylicious Bread Pudding with challah, creamy vanilla-lemon custard, fresh berries, chocolate chips, and warm spices.
Rich, comforting, and filled with fresh fruit, this Gluten-Free Berrylicious Bread Pudding combines tender cubes of gluten-free challah with a creamy vanilla and lemon custard. Fresh strawberries and raspberries add bright berry flavor, while semi-sweet chocolate chips create delicious pockets of melted chocolate in every serving.
Allowing the bread to rest in the custard before baking helps it absorb the creamy mixture without losing all of its structure. The result is a soft, custardy interior beneath a lightly crisp, golden topping made with brown sugar, cinnamon, and nutmeg.
This colorful gluten-free bread pudding is a wonderful choice for a holiday brunch, family gathering, weekend dessert, or cozy evening at home. It can also be assembled several hours before baking, making it a convenient option when you want to prepare dessert ahead of a special meal.
Directions
Step 1: Prepare the Oven and Baking Dish
Preheat the oven to 375°F. Position an oven rack in the center.
Generously coat a 9×13-inch baking dish with nonstick cooking spray.
Make sure the bottom and sides are evenly covered to help prevent the custard-soaked bread from sticking during baking.
Step 2: Make the Custard
Place the heavy cream, whole milk, eggs, granulated sugar, vanilla extract, lemon zest, and salt in a large mixing bowl.
Whisk until the eggs are completely incorporated, the sugar has begun to dissolve, and the mixture looks smooth and uniform. The lemon zest adds a fresh citrus flavor that balances the richness of the cream and complements the berries.
Step 3: Soak the Bread
Add the cubed gluten-free challah to the custard mixture. Gently stir until every piece of bread is coated.
Allow the mixture to rest for approximately 10 minutes. Press the bread into the custard occasionally with a large spoon or spatula so the cubes absorb the liquid evenly.
The bread should absorb most of the custard while still retaining some of its structure. This resting period helps create the bread pudding’s soft, creamy interior.
Step 4: Add the Berries and Chocolate
Gently fold the raspberries, sliced strawberries, and semi-sweet chocolate chips into the soaked bread mixture.
Use a light hand while folding so the berries remain as intact as possible. The fruit will release some of its juice as it bakes, creating pockets of fresh berry flavor throughout the pudding.
Step 5: Fill the Baking Dish
Transfer the bread mixture and any remaining custard to the prepared baking dish. Spread the mixture into an even layer, distributing the berries and chocolate chips throughout the dish.
Place the baking dish on a large, rimmed baking sheet. The baking sheet will make the filled dish easier to move and will catch any accidental drips.
Step 6: Add the Spiced Sugar Topping
Combine the brown sugar, cinnamon, and nutmeg in a small bowl.
Sprinkle the mixture evenly over the surface of the bread pudding. As the pudding bakes, the brown sugar will caramelize lightly and help form a sweet, delicately crisp topping.
Step 7: Bake the Bread Pudding
Place the baking sheet and baking dish on the center oven rack.
Bake for 55 to 65 minutes, or until the bread pudding is puffed, golden brown, and set in the center. The top should feel lightly crisp, while the interior should remain soft and custardy.
If the top starts becoming too dark before the center has finished baking, loosely cover the dish with aluminum foil for the remaining baking time.
Step 8: Cool Before Serving
Carefully remove the bread pudding from the oven. Let it cool for 20 to 30 minutes before cutting and serving.
This resting period allows the custard to finish setting, making the pudding easier to portion. Serve the bread pudding warm for a classic comfort-food dessert, or allow it to reach room temperature for a softer, more settled texture.
Notes
Day-old gluten-free challah works especially well in this recipe. Slightly dry bread can absorb more of the custard while retaining its shape.
Check the labels on the challah, chocolate chips, vanilla extract, nonstick cooking spray, and other packaged ingredients to confirm that they meet your gluten-free needs. Prevent cross-contact when preparing the recipe for someone with celiac disease or gluten sensitivity.
Fresh berries provide bright flavor and color. Frozen berries may also be used without thawing, although they can release additional liquid and may slightly change the finished texture.
For a stronger chocolate flavor, increase the semi-sweet chocolate chips to 3/4 cup. A combination of semi-sweet and dark chocolate chips can also be used.
The bread pudding may be assembled several hours ahead of time.
Cover the unbaked dish, keep it refrigerated, and bake it when you are ready to serve dessert.
Serve each portion on its own or add freshly whipped cream, vanilla ice cream, berry compote, white chocolate sauce, or a light dusting of confectioners’ sugar.
Cover leftover bread pudding and refrigerate it for up to 4 days. Reheat an individual portion in the microwave for 30 to 45 seconds. To reheat a larger portion, cover the baking dish with aluminum foil and warm it in a 300°F oven until heated through.
