I’ve been wanting to do this Gluten Free Bread Pudding recipe for such a long time now but couldn’t find the handwritten recipe that my Nanny wrote out for me. I’d seen other recipes on blogs and Facebook threads but was adamant that it had to be Nanny’s recipe. I told my mum recently and she turned up this week with the recipe written in my Grandad’s handwriting. Nanny’s not been with us for a few years now but Grandad is still going strong at 90 years of age and he’s an inspiration! Nanny’s recipe was not gluten free but I knew I could make it work. The suet I used was my own home made suet (simply rub lard and gluten free flour into breadcrumbs!) for the quantities to make this click here.

Bread Pudding
Prep Time
40 mins
Cook Time
1 hrs 30 mins
Total Time
2 hr 10 mins
Servings: 9
Author: Glutarama
  • 400 g Loaf of Gluten Free Bread
  • 350 g Mixed Dried Fruit
  • 100 g Dark Brown Sugar
  • 100 g Gluten Free Suet
  • 2 Eggs
  1. Preheat oven to 180C/Gas 4
  2. Break the bread into pieces in a large bowl and cover with water.
  3. Leave to soak for 30 minutes.
  4. In a separate bowl add all remaining ingredients and set aside.
  5. Once the bread has soaked, drain over a sink and squash out as much water as possible.
  6. Tip the bread onto a clean teatowel and gather corners up. Twist the teatowel corners to squeeze as much water out of the soaked bread as possible. Get rid of any pent up aggression!
  7. Tip the bread into a bowl and using your hands break into breadcrumbs (with GF bread this is really easy to do)
  8. Tip the breadcrumbs into the bowl of remaining ingredients and get your hands into the mixture, squeezing the ingredients together until thoroughly combined.
  9. Tip mixture into a prepared 20x20cm square tin.
  10. Smooth down and sprinkle granulated sugar over the top.
  11. Pop in the oven for 1.5 hours
  12. Allow to cool and cut into 9 squares