This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!
This post is sponsored by Genius gluten free.
Bread pudding is one of those super comforting winter desserts, and my gluten free bread pudding recipe has an extra special festive twist! I remember my mum making bread pudding when I was a child and there is something about the warming cinnamon smells that waft from the oven when it's cooking that make it so deliciously nostalgic.
I wanted my gluten free bread pudding recipe to be a little bit special as it's so close to Christmas, so I added a generous glug of amaretto to the mix. This pairs perfectly with the spiciness of the cinnamon and fruity currants.
For this recipe I used the Genius gluten free spicy fruit loaf. I absolutely adore this bread toasted and slathered in butter, and I knew instantly it would be perfect for this gluten free bread pudding recipe. You can use normal gluten free bread, but this adds a whole new level of taste - it's out of this world!
Sprinkled with a dusting of icing sugar, and served straight from the oven with hot custard, this gluten free bread pudding is a real treat. You absolutely have to try it! I'd love to give it a go with Bailey's too - maybe that can be my next experiment! And if you're not too keen on the idea of amaretto, you can easily substitute it with a little extra milk for an alcohol-free version!
Gluten free bread pudding recipe with amaretto
This gluten free bread pudding is spicy and sweet with a delicious boozy twist thanks to a glug of amaretto.
- 500 g Genius gluten free fruit loaf
- 550 ml semi-skimmed milk
- 250 g dried currants
- 50 ml amaretto
- 2 large eggs
- 150 g light muscovado
- 100 g melted unsalted butter
- 2 tbsp golden caster sugar
- 2 tsp ground cinnamon
- Preheat oven to 180C/160C fan/gas 4. Butter and line a cake/roasting tin (not a loose-base one).
- Tear the Genius gluten free spicy fruit bread up into a large mixing bowl and add the currants and cinnamon.
- Pour the milk and amaretto over the bread and use your fingers to scrunch everything up – you want to completely break up the bread so it mixes together.
- Whisk the eggsand add to the mixing bowl. Add the muscovado sugar and stir well. Leave to soak for five minutes.
- Melt the butter and pour into the mixture. Stir well and then pour the mixture into the lined baking tin.
- Scatter with the caster sugar and bake for 1 hour 40 minutes until firm and golden. If it starts to brown too much you can cover it with foil.
- Remove from the oven, dust with icing sugar and serve in squares with fresh custard.