Is Bread and Butter Pudding Gluten-Free?

December 2, 2025 •

3 min read

According to Coeliac UK, bread and butter pudding can be easily adapted to a gluten-free version, making this classic British dessert accessible to everyone. While the traditional recipe is not gluten-free, simple modifications, like swapping regular bread for a certified gluten-free loaf, can make all the difference.

Quick Summary

Original bread and butter pudding contains gluten due to the wheat-based bread, but creating a gluten-free version is straightforward with a simple ingredient swap. Special considerations for different gluten-free bread types can help achieve the best texture and flavor. Various certified gluten-free loaves, buns, or bagels work well to absorb the custard and produce a delicious, inclusive dessert.

Key Points

Not Inherently Gluten-Free: Traditional bread and butter pudding contains gluten from the wheat-based bread and is unsafe for individuals with gluten sensitivities.
Easy to Adapt: The recipe is easily converted by simply swapping regular bread for a certified gluten-free loaf.
Choose the Right Bread: Using a sturdy, high-quality gluten-free bread or bagel is key to ensuring the pudding holds its structure and absorbs the custard effectively.
Use Day-Old or Toasted Bread: For the best texture, pre-dry or use slightly stale gluten-free bread to prevent the final dish from becoming soggy.
Prevent Cross-Contamination: When baking for someone with coeliac disease, it is crucial to use clean utensils and cookware to prevent gluten from accidentally entering the dish.
Other Ingredients Are Safe: The custard base, made of milk, eggs, and sugar, is naturally gluten-free, but always double-check additional flavorings or fruits.
Delicious Results Are Possible: With the right substitutions, a gluten-free bread and butter pudding can be just as delicious and comforting as the classic version.

Understanding the Core Ingredients

Traditional bread and butter pudding is made with layers of buttered wheat bread, dried fruit like raisins, and a custard of milk, eggs, and sugar. The primary source of gluten in this classic dish is the bread, which is typically made from wheat flour. The custard and other mix-ins are naturally gluten-free, but if you have a gluten intolerance or coeliac disease, you must use a certified gluten-free bread to make the entire dish safe to consume.

Can you simply swap the bread?

Yes, making a gluten-free bread and butter pudding is as simple as replacing regular bread with a gluten-free alternative. The richness of the custard helps mask any texture differences that might be present in a gluten-free loaf. It's recommended to use a high-quality, sturdy gluten-free bread that won't fall apart when soaked in the liquid. Options include white loaves, brioche-style rolls, or even bagels.

Choosing the Right Gluten-Free Bread

Not all gluten-free bread is created equal, and some varieties work better for baking than others. For a perfectly moist and delicious bread pudding, the bread must be able to absorb the custard without becoming mushy. Often, slightly stale or toasted bread works best, as it has less moisture and can soak up more of the liquid.

Best Bread Options for Gluten-Free Bread Pudding

Canyon Bakehouse Sweet Hawaiian: Known for its soft but well-structured texture, making it great for sweet applications like bread pudding.
Little Northern Bakehouse Wide Slice: Provides a larger surface area and a satisfying texture, and works well for soaking up custard.
Genius Gluten-Free Bread: Used in a Sainsbury's recipe, this brand holds up well to the custard soak.
Against The Grain Baguettes: Offer a chewier texture than traditional sandwich bread, which can create a different but equally delicious result.
Gluten-Free Brioche: A sweeter, more buttery option that can elevate the richness of the dessert.

Preparing the Bread for Baking

To get the best results, it's often a good idea to slightly dry out your gluten-free bread before adding the custard. Cut the bread into cubes or thick slices and toast them in the oven for about 30 minutes at a low temperature, such as 300°F. This pre-drying step ensures the bread soaks up the liquid evenly and doesn't disintegrate during baking.

Comparison: Traditional vs. Gluten-Free Bread Pudding


Feature	Traditional Bread and Butter Pudding	Gluten-Free Bread and Butter Pudding
Primary Ingredient	Wheat-based bread	Certified gluten-free bread
Flavor Profile	Classic, comforting, rich	Classic, comforting, rich
Texture	Soft, sometimes slightly chewy	Can range from soft to slightly crumbly depending on bread type
Dietary Suitability	Not suitable for coeliac or gluten-intolerant individuals	Safe for coeliac and gluten-intolerant individuals
Preparation Difficulty	Very simple	Simple, requires sourcing gluten-free bread
Using Stale Bread	A traditional way to use up stale bread	A great way to use up stale gluten-free bread

How to Ensure a Safe Gluten-Free Dish

For those with coeliac disease or severe gluten intolerance, preventing cross-contamination is critical. Be sure to use clean utensils, bowls, and baking dishes that have not come into contact with gluten-containing products. Some people may also need to consider replacing the butter with a dairy-free alternative to make the dish entirely dairy-free.

Simple Modifications for a Safe Recipe

Check all ingredient labels: While the custard ingredients are typically gluten-free, always double-check spices, extracts, and butter to ensure no hidden gluten is present.
Use designated gluten-free cookware: Store-bought glazes or sauces can sometimes contain gluten, so be sure to read labels or make your own from scratch.
Use the right technique for gluten-free bread: A slightly drier bread helps the final pudding hold its shape and prevents it from becoming a wet, soggy mess. Toasting the bread cubes or using day-old bread is an excellent strategy.

Conclusion: A Delicious and Accessible Treat

In conclusion, bread and butter pudding is not inherently gluten-free due to its primary ingredient: wheat-based bread. However, it is an extremely adaptable dish that can be made completely gluten-free with one simple, key substitution. By replacing traditional bread with a high-quality gluten-free alternative, and following careful preparation steps to avoid cross-contamination, anyone on a gluten-free diet can enjoy this beloved and comforting classic. The result is a dessert that is every bit as rich, flavorful, and nostalgic as the original.

For more recipe ideas and tips on gluten-free baking, visit the resources provided by the Coeliac UK organization.(https://www.coeliac.org.uk/information-and-support/your-gluten-free-hub/home-of-gluten-free-recipes/1745229/)

Frequently Asked Questions

For the best results, use a sturdy gluten-free bread that can hold its structure when soaked, such as Canyon Bakehouse, Little Northern Bakehouse, or even gluten-free bagels.

While fresh bread can be used, slightly stale or pre-toasted gluten-free bread is often better. Toasting the bread cubes for about 30 minutes at a low temperature helps it absorb the custard without getting mushy.

Yes, the custard, which is typically made from milk, eggs, and sugar, is naturally gluten-free. The only gluten risk comes from the bread component.

You can make the pudding dairy-free by swapping traditional butter for a vegan or dairy-free alternative and using plant-based milk or cream instead of dairy milk and cream.

This is a matter of personal preference. Leaving the crusts on can add a slightly chewier texture, while removing them creates a softer, more uniform pudding.

Yes, especially if you are also baking with gluten-containing products. To prevent cross-contamination, use separate, clean utensils, mixing bowls, and baking dishes.

The key is properly preparing the bread. Using day-old or lightly toasting the cubes of bread ensures they absorb the custard well, leading to a moist and tender result without sogginess.