DessertOctober-November 2010

Gluten-Free Sweet Potato Bread Pudding Recipe

Make this gluten free bread pudding as a healthier alternative to pumpkin pie. This is one gluten free dessert you won't want to miss out on!

gluten free Sweet Potato Bread Pudding recipe

Easy to make and healthier than its rich taste suggests, this dessert is a clever alternative to pumpkin pie. It’s delicious alone or topped with Decadent Bourbon Sauce. It can be made several days ahead and stored in the refrigerator; reheat just before serving.


5 cups plain gluten-free bread, sliced and cut into 1-inch cubes
⅔ cup pecans, chopped, optional
2 large eggs or flax gel
1¾ cups coconut milk (not low fat)
¼ cup milk or dairy-free vanilla-flavored milk (coconut beverage, rice, hemp, soy, almond)
1½ cup puréed, cooked and peeled sweet potatoes*
6 tablespoons dark agave syrup or maple syrup
1 tablespoon gluten-free vanilla extract
1 tablespoon bourbon or apple cider
1 tablespoon ground cinnamon
1 teaspoon pumpkin pie spice or 1½ teaspoons ground nutmeg + ½ teaspoon ground cloves
⅔ cup raisins, plumped in boiling water for 5 minutes and drained
3 tablespoons butter or dairy-free substitute
1 tablespoon sugar


1. Preheat oven to 325 degrees. Line a baking sheet with aluminum foil.

2. Spread bread cubes over prepared baking sheet. Bake in preheated oven for 10 minutes, stirring once to toast all sides.

3. If using, spread pecans in a metal baking pan and bake in preheated oven for 8 minutes. Let cool and then chop.

4. Whisk together eggs, coconut milk, milk, sweet potatoes, agave syrup, vanilla extract and bourbon in a large bowl. Add spices. Stir in toasted bread cubes and raisins. Cover and refrigerate for 1 hour.

5. Keep oven set at 325 degrees. Place 3 tablespoons butter in 2-quart baking pan and set pan in oven for a couple minutes to melt butter.

6. Remove pan from oven and spread melted butter to cover bottom. Add soaked bread mixture, sprinkling top with sugar.

7. Return pan to preheated oven and bake for 40 minutes. Then increase oven temperature to 425 degrees and bake for additional 12 to 15 minutes until pudding is firm and lightly browned.

Each serving contains 335 calories, 17g total fat, 9g saturated fat, 0g trans fat, 47mg cholesterol, 95mg sodium, 45g carbohydrate, 3g fiber, 5g protein.

*TIP Pressed for time? Use canned yams, drained then puréed, in place of the sweet potatoes.

Make It Memorable

Decadent Bourbon Sauce


Spoon over squares of warm bread pudding and serve immediately.

5 tablespoons vanilla liquid creamer or dairy-free vanilla creamer (soy, coconut)
¼ cup sugar
3 tablespoons bourbon or apple cider
2 tablespoons vanilla yogurt or dairy-free yogurt (coconut, soy, rice)

1. Whisk all ingredients together.

2. Chill sauce in the refrigerator until served.

Each tablespoon contains 33 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 6mg sodium, 5g carbohydrate, 0g fiber, 0g protein.

Comments (6)

I am allergic to coconut and dairy. Does Almond Milk have enough fat content to substitute for the coconut milk?

Posted by: IreneD | November 25, 2016 8:14 AM    Report this comment

This turned out well. I love bread pudding but haven't had it since becoming dairy and soy sensitive. I used the cider option. I did not use the agave syrup however. I used six tablespoons of organic sugar with 1 1/2 TBSP of water added to it to make an organic sugar syrup. I did not use the sauce recipe as I have difficulty finding coconut yogurt. I used a light lemon cooked dairy free pudding for sauce. I also changed the milk. I used 1/2 cup unsweetened vanilla almond milk and 1/2 cup flax milk. I did not use nuts. Watch the baking time carefully due to humidity loss. It was dry in a couple places. If it turns out too dry, pour a bit of creamer over it. I poured flax milk on mine. I am so excited to have this option! I will be enjoying it for breakfast over the next few days.

Posted by: Bonnie in The Kitchen | October 16, 2014 4:53 AM    Report this comment

I made this today minus the bourbon. It is really good.

Posted by: ajknc67 | December 24, 2012 7:40 PM    Report this comment

Checked with our Food Editor, Beth Hillson, who thinks pumpkin or butternut squash should work fine. Happy baking!

Posted by: LW Moderator | November 18, 2012 12:51 PM    Report this comment

I'm not a big fan of sweet potatoes or yams. Wondering if this can be made with canned pumpkin instead?

Posted by: Danna K | November 17, 2012 11:30 PM    Report this comment

Has anyone tried this. I keep gf breads that i didnt use in the freezer, hoping for a recipe like this. I will be trying it soon. It sounds delicious.

Posted by: Terrie W | November 3, 2012 9:40 AM    Report this comment

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