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5 from 2 votes

Cinnamon Raisin Bread Pudding with Brown Sugar Bourbon Sauce

Cinnamon Raisin Bread Pudding with Brown Sugar Bourbon Sauce, entirely gluten-free. It’s breakfast-meets-dessert in the best possible way
Prep Time15 mins
Cook Time39 mins
Soaking Time10 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: bread pudding, dairy-free desserts, gluten-free dessert
Servings: 10 servings
Calories: 668kcal
Author: KC Cornwell


  • 3 large eggs beaten
  • 2 cups milk dairy, coconut or almond
  • 2 teaspoons gluten-free vanilla bean paste or extract
  • 1 teaspoon cinnamon
  • 4-5 cups cubed gluten-free cinnamon raisin bread
  • cup raisins
  • 2 cup packed brown sugar divided
  • ¼ cup butter softened or olive oil if dairy free
  • ½ cup chopped pecans optional

For the (optional) sauce:


  • Preheat the oven to 350 degrees F. Grease a 9 inch round or 8×8 pan and fill with the cubed bread and raisins.
  • Whisk together 1 ½ cups of the brown sugar, eggs, and milk in a bowl; add vanilla & cinnamon. Pour over cubed bread and let sit for at least 10 minutes.
  • In another bowl, combine the remaining brown sugar, butter, and pecans. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

  • Combine all ingredients in a saucepan over low heat until mixture is blended and smooth. Pour a small amount over each serving of the bread pudding.


Top with whipped cream or a sugared vanilla bean if you're feeling fancy!


Calories: 668kcal | Carbohydrates: 110g | Protein: 11g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 507mg | Potassium: 410mg | Fiber: 5g | Sugar: 61g | Vitamin A: 576IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 3mg