Gluten and Dairy Free Rhubarb Bread Pudding

serves / makes 6
50 prep time
50 mins cooking time


I had some of my challah bread left over so I decided to have a go at making a gluten and dairy free bread pudding. I also had some rhubarb in the fridge so I popped that in as well.




  • 8 slices gluten free bread
  • 350ml diary free milk
  • 50g dairy free spread
  • 5 eggs
  • 250g caster sugar
  • 250g rhubarb, sliced
  • 2 teaspoons ground cinnamon, optional
  • 1/2 teaspoon ground cardamom, optional
  • 1/2 teaspoon ground cloves, optional


gluten free bread pudding

  1. Preheat the oven to 160 oC
  2. Grease a 2 litre casserole dish
  3. dice the bread into cubes and place in the casserole dish
  4. Place the milk and dairy free spread in a saucepan and bring to the boil
  5. Remove from the heat and pour over the bread
  6. Allow to stand for 10 minutes
  7. Whisk together the eggs, sugar and spices
  8. Scatter the rhubarb slices over the bread
  9. Pour the egg mixture into he casserole dish
  10. Bake in the centre of the oven for 45 minutes

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