Bread and Butter Pudding is a classic British dessert that adapts easily to a gluten-free version. Thick slices of buttered sourdough are spread with marmalade, scattered with plump sultanas soaked in orange juice, and baked in a warmly spiced vanilla custard. The result is a comforting, flavourful pudding the whole family will enjoy.
While perfecting my gluten-free sourdough I ended up with many loaves that began to stale. The ideal solution for surplus artisanal bread is this delicious Gluten-Free Bread and Butter Pudding. I made so many of these puddings that I shared them with friends and family, and the response has been fantastic. The recipe is forgiving and works well with any decent gluten-free loaf.
This pudding is straightforward to make with most gluten-free breads.
What is Bread and Butter Pudding?
Traditional British bread and butter pudding is made by buttering slices of bread, layering them in a dish, covering with sweetened custard and baking until set. It’s commonly prepared with jam or marmalade and enriched with dried fruit. Early recipes date back to the 18th century; during the Victorian era it became a popular way to use up stale bread.
Note: Bread and butter pudding differs from classic bread pudding, which typically involves tearing or mashing stale bread and mixing it with milk, fruit and spices before baking into a denser pudding.
Why You’ll Love This Bread and Butter Pudding
- Texture: Thick sourdough slices hold up to the custard, yielding a soft, creamy interior with a lightly crisp, toasty top.
- Citrus lift: Seville orange marmalade adds a bright, slightly bitter counterpoint while sultanas soaked in orange juice bring juiciness and depth.
- Reliable custard: The vanilla- and spice-infused custard is simple and foolproof to make.
- Quick to assemble and easy to scale up for a crowd or family meal.
- You can assemble ahead and refrigerate until ready to bake.
- An excellent way to use expensive gluten-free bread so none of it goes to waste.
Watch the video to see how to make it
If you prefer a visual guide, watch the video to see the steps for assembling and baking this bread and butter pudding.
How do you make a Gluten-Free Bread and Butter Pudding
The only change from a classic recipe is using gluten-free bread; the custard and most other components are naturally gluten-free. Use the best-quality artisanal gluten-free loaf you can find for superior texture and flavour.
What kind of gluten-free bread do you need?
Any gluten-free bread will work, but an artisanal sourdough loaf is ideal. Thick slices that are slightly stale absorb custard without collapsing and bring a gentle tang that balances the sweet custard. Homemade loaves are often firmer and may give the best final texture.
Bake Gluten-Free Bread with Confidence
If you’d like to bake gluten-free bread at home, try reliable recipes that focus on simple methods and consistent results. Good bread makes this pudding sing.
Ingredients needed
- Sultanas: Soaked in orange juice. You can swap for raisins, dried cranberries or diced dried figs.
- Orange: Fresh juice to soak the sultanas.
- Gluten-free sourdough bread: Thickly cut and slightly stale for best results.
- Unsalted butter: Softened for easy spreading.
- Marmalade: Seville orange marmalade is recommended; apricot jam is a gentler alternative.
- Eggs: Medium size used here; large eggs will yield a richer custard.
- Caster sugar: Fine white sugar works well.
- Double cream (heavy cream): For a rich custard.
- Whole milk: Can be adjusted to taste with more cream if desired.
- Vanilla extract: Adds essential flavour.
- Spices: Ground cinnamon, nutmeg and ginger.
- Lemon: Zest from half a lemon for brightness (optional).
- Icing sugar: For dusting before serving (optional).
How to make Gluten-Free Bread and Butter Pudding
Full, step-by-step instructions are provided in the recipe card below.
Sultanas: Heat sultanas in orange juice until nearly boiling, then remove from heat and cool so they soak up flavour quickly.
Bread: Slice thickly, remove crusts, cut into triangles and spread generously with softened butter and marmalade. Create two overlapping layers in a buttered ovenproof dish, distributing the drained sultanas between layers.
Custard: Whisk eggs and yolks with the sugar until pale. Heat cream and milk with spices, vanilla and lemon zest until just below boiling. Pour the hot dairy slowly into the eggs while whisking to prevent curdling, then combine thoroughly.
Rest: Pour custard over the arranged bread, ensuring all pieces are soaked. Refrigerate for at least 2 hours or overnight to allow the custard to be absorbed.
Bake: Preheat the oven to 180°C (160°C fan) / gas mark 4 and bake for about 30 minutes, until the custard has set and the top is golden. Allow to rest for 30 minutes before dusting with icing sugar if desired.
Expert Tips
Save crusts: The removed crusts make excellent gluten-free breadcrumbs when blitzed in a food processor—freeze them and use as needed.
Icing sugar: Wait at least 30 minutes after baking before dusting so the sugar doesn’t melt into the pudding.
Equipment: An ovenproof glass baking dish is recommended for even heating and an attractive presentation.
What to serve with it
This sourdough bread and butter pudding pairs beautifully with:
- Fresh cold cream (single or double)
- Vanilla ice cream
- Ice cream with a drizzle of cream
- Warm custard for cooler days
FAQs
Yes. You can assemble the pudding, pour the custard over the bread and then cover and refrigerate for up to 2 days before baking. Longer resting yields a firmer finished texture as the bread absorbs more custard.
Once baked, store covered in the fridge. Keep it in the baking dish if you intend to reheat the whole pudding; otherwise transfer portions to airtight containers.
Reheat the whole dish in a preheated oven at 180°C / 160°C fan / gas mark 4 for 20–25 minutes, or reheat portions in the microwave to avoid drying out.
Yes. Cool completely, wrap the dish with cling film and foil and freeze for up to 2 months. Thaw overnight at room temperature and reheat in the oven. Leftover portions freeze well in airtight containers; defrost overnight and reheat in the microwave.
Yes. Use plant-based butter for spreading, coconut milk in place of double cream, and a nut milk or extra coconut milk instead of whole milk. Ensure the bread is also dairy-free.
Variations on the recipe
Chocolate chip: Replace the orange-soaked sultanas with dark chocolate chips; keep the marmalade for a rich orange-chocolate contrast.
Cranberry and pecan: Swap marmalade for cranberry sauce and use chopped pecans instead of sultanas.
Brandy apple: Use apple sauce in place of marmalade and soak the sultanas in brandy rather than orange juice.
More gluten-free family friendly desserts you’ll love
- Apple and Blackberry Crumble
- Raspberry Pudding
- Coconut Crisp with Blueberries
- Lemon and Ginger Cake with Lemon Custard
- Plum Nectarine Cornbread Cobbler
- Blackberry Lemon Pudding
- Spotted Dick
- Steamed Chocolate Pudding with Chocolate Custard
- Easy Gluten-Free Apple Crumble
- Rice Pudding
- Sticky Toffee Baileys Pudding
Gluten-Free Sourdough Bread and Butter Pudding
Ingredients
- 60 g sultanas
- Juice of ½ orange
- ½–¾ loaf gluten-free sourdough (about 600–700 g)
- 60 g unsalted butter, softened
- 80 g marmalade
- 1 medium egg
- 3 medium egg yolks
- 100 g caster sugar
- 250 ml double cream
- 50 ml whole milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- Zest of ½ lemon
- 1–2 tbsp icing sugar (optional)
Instructions
- Place sultanas and orange juice in a small saucepan and heat until just about to boil. Remove from the heat and allow to cool.
- Cut the bread into 8 medium-thick slices, then cut each slice into triangles.
- Spread both sides of each slice generously with softened butter, then spread with marmalade.
- Butter an ovenproof dish and arrange the bread triangles in an overlapping layer. Sprinkle half the drained sultanas over this layer.
- Add a second overlapping layer of bread triangles and scatter the remaining sultanas on top.
- Beat the whole egg, egg yolks and caster sugar in a large jug until pale and creamy.
- Heat the cream, milk, vanilla, spices and lemon zest until just below boiling. Remove from heat.
- Pour the hot cream slowly into the whisked eggs in a thin stream, whisking constantly to avoid curdling. Combine fully.
- Pour the custard over the bread, ensuring every piece is covered. Spoon custard into any dry spots.
- Place the dish in the fridge for at least 2 hours or overnight to allow the bread to absorb the custard.
- Preheat the oven to 180°C / 160°C fan / gas mark 4.
- Bake for about 30 minutes until the custard is set and the top is golden.
- Allow to rest for at least 30 minutes before dusting with icing sugar and serving.
Notes
Equipment: A 27 x 17 cm ovenproof glass baking dish works well.
Make ahead: Assemble, cover and refrigerate for up to 2 days before baking.
Freeze: Cool completely, wrap well and freeze for up to 2 months. Thaw overnight and reheat in the oven.
Ingredient measurements: This recipe was tested with metric weights; weighing ingredients gives the most consistent results.