Recipe: Caramel Apple Bread Pudding

Bear with my scattered brain for a minute.  I came across a recipe about a month ago – I can’t remember what recipe or where, so I can’t give you a link to it…sorry! – that gave me the idea to make an upside down caramel apple cake.  Yum!  As is standard around here, I had to transform it into a masterpiece without gluten, dairy, egg, etc, etc…you know the drill.

I wrote all the ingredients and amounts out before starting so that I could create in my head before including my hands 🙂  This creation?  Well, it was interesting.  It was not the upside down cake that I was going for.  However, it turned out to be this scrumpdidliumptious caramel apple bread pudding-type treat.  My husband has commented since that time that I need to make it again.  My son, who can be the picky one, even liked it.

Give it a try!  I think you too will find it surprisingly good — full of autumn goodness and perfectly allergy-friendly!

(Although there are a lot of ingredients and a few extra steps, you’ll find it worth it in the end, especially if you like bread pudding and need a gluten-free one!)

Caramel Apple Bread Pudding

See caramel sauce recipe below.


  • 1/3 cups caramel sauce
  • 1-2 apples
  • 1/2 cups non-dairy buttermilk*
  • 1/2 teaspoons baking soda
  • 1/2 cups applesauce
  • 3 tablespoons grapeseed oil
  • 1/2 cups brown sugar
  • 2 EnerG egg replacer
  • 1 cups brown rice flour
  • 1/2 cups tapioca flour
  • 1/4 cups chia seed, ground
  • 1 teaspoons cinnamon, ground
  • 1/4 teaspoons salt


1. Grease 9-inch round pan.

2. Drizzle caramel sauce (see recipe below) on bottom of greased pan.

3. Peel and thinly slice apples; arrange on top of caramel sauce.

4. In a mixing bowl, whisk together buttermilk (For dairy-free: allow 1/2 cup dairy-free milk & 1/2 Tbsp vinegar curdle for 5 minutes) and baking soda. Stir in applesauce, grapeseed oil, brown sugar, and prepared egg replacer (3 tsp powder + 4 Tbsp water; or 2 eggs).

5. Measure brown rice flour, tapioca flour, chia seed meal (grind if necessary), cinnamon, & salt into mixing bowl; mix well with wet ingredients.

6. Pour batter over apples.

7. Bake at 350 degrees for 35 minutes, or until comes out clean. Cool for 10 minutes. Invert cake onto a plate.

Enjoy for breakfast, lunch, & dessert!

Caramel Sauce


  • 1/4 cups non-diary butter substitute
  • 1 cups brown sugar
  • 2/3 cups allowed milk (cow, rice, soy, almond, coconut, etc.)
  • 1 tablespoons arrowroot flour/powder


1. Melt margarine or coconut oil in small pan; add brown sugar and 1/3 cup of milk. Bring to boil and allow to simmer for 4 minutes.

2. In separate bowl, whisk together the other 1/3 cup of milk and arrowroot flour, until smooth.

3. Remove sauce from heat and whisk in milk/arrowroot.

Shared at Slightly Indulgent Tuesday, Hearth & Soul Blog Hop, Tasteful Tuesday, Titus 2sdays, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Encourage One Another, Seasonal Celebration Sunday, Monday Mania, Make Your Own Monday, Better Mom Mondays.

Recipe featured at Wheat Free, Meat Free’s Vegetarian, Gluten-Free Round-Up.

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7 Responses to Recipe: Caramel Apple Bread Pudding

  1. I love caramel sauce and apple and caramels are such a lovely fall combination. Your bread pudding looks and sounds deilcious and it is lovely that it is so allergy friendly too.

    • Cook says:

      Thanks, April! I never thought it possible that we’d have bread pudding in our home. It’s one of our favorite desserts, and we are so happy to now have an allergy-friendly version.

  2. Pingback: Vegetarian, Gluten-Free Roundup: Plenty of the Usual Fall Suspects

  3. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  4. Francine Moore says:

    I’m interested in making this recipe, I don’t have any chia seed, could you suggest something I can substitute for that?

    • Cook says:

      You could sub for flax seed. Do you have that? If not one of those, hmm? They are such great binders for gf flours. You could probably achieve the same result with another starch, like more tapioca flour or potato starch. Let me know how it turns out!

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