One of the most beloved desserts at Disney World, this moist and luscious gluten-free version of ‘Ohana Bread Pudding brings that classic flavor home so everyone can enjoy it.
I’m a big Disney fan, and one of my favorite restaurants on property is ‘Ohana at the Polynesian Village Resort, where we often stay. Before the pandemic, dinner included endless skewers of meats and shrimp brought to the table. The skewers aren’t served the same way now, but the menu still offers memorable dishes—especially dessert.
Traditionally, ‘Ohana served bread pudding with bananas foster sauce. The exact presentation has changed a bit over time, and bananas are not always included, but the dessert remains a highlight. I recreated Disney’s bread pudding recipe in a gluten-free version after being diagnosed with Celiac, and the result is absolutely divine.
The Ingredients
This recipe has two main components: the bread pudding and the sauce. (Ice cream is optional but recommended for serving.)
The Bread Pudding
- Gluten-free enriched bread — Use stale homemade or store-bought enriched bread such as brioche, challah, soft white sandwich bread, hamburger or hot dog buns, or Hawaiian rolls. These breads have added fat and eggs, which give the best texture. Disney uses a pineapple bread at ‘Ohana; you can substitute your favorite enriched gluten-free loaf.
- Eggs
- Whole milk — The original calls for whole milk; substitute a dairy-free milk if needed.
- Sugar
- Salt
- Nutmeg
The Sauce
- Granulated sugar
- Light brown sugar
- Light corn syrup (or honey/agave as a substitute)
- Butter
- Heavy cream
- Vanilla extract
- Spiced rum (optional) — Adds depth; omit if you prefer no alcohol.
- Banana slices (optional) — Bananas were traditionally part of the bananas foster-style topping; include them if desired.
How to make ‘Ohana Bread Pudding
- Preheat the oven to 350°F. Cut the bread into roughly 2-inch cubes and spread them on a baking sheet. Toast for about 15 minutes, until lightly golden.
- In a large bowl, whisk together eggs, milk, sugar, nutmeg, and salt until well combined.
- Add the toasted bread cubes to the custard and toss to coat thoroughly.
- Transfer the mixture to a 9×13-inch baking pan (or an 11×8 for taller slices). Cover with plastic wrap and press down so the bread is submerged. Place weights (cans or jars) on top to help the bread soak. Refrigerate overnight — this step ensures gluten-free bread absorbs the custard fully.
- The next day, remove the plastic wrap and bake at 325°F for about one hour, or until the custard is set and no liquid remains.
Make the Sauce
- In a saucepan combine granulated sugar, brown sugar, corn syrup, and half of the heavy cream with the butter over medium heat.
- Bring to a boil, then add the remaining heavy cream slowly while maintaining a boil.
- If using, add the spiced rum. If you know how to flambe and are comfortable doing so, you can ignite the rum carefully; otherwise, simply let the alcohol cook off as the sauce boils.
- Boil for about 3 more minutes while stirring, then remove from heat and stir in vanilla extract.
- Serve warm poured over slices of bread pudding with a scoop of vanilla ice cream.
Bread Pudding FAQs
Yes. If you don’t have homemade bread, use store-bought enriched gluten-free loaves. You may need two loaves depending on their size.
Yes. Letting the bread soak overnight ensures it absorbs the custard and prevents a dry final texture, which is especially important with gluten-free bread.
Bread pudding can be served hot, warm, room temperature, or cold depending on preference. Serving it hot with vanilla ice cream and warm sauce is classic and delicious.
Because it’s custard-based, store bread pudding in the refrigerator for up to a few days. Reheat the pan covered with foil at 350°F for 15–20 minutes, or reheat individual slices in the microwave in short intervals. Reheat the sauce on the stove or in the microwave.
If you think you don’t like bread pudding, try this version—you might be surprised and tempted to lick the plate clean.
Gluten Free ‘Ohana Bread Pudding
Ingredients
BREAD PUDDING:
- 8 cups cubed gluten free enriched bread (such as brioche, Hawaiian rolls, white sandwich bread, or store-bought enriched loaves)
- 5 large eggs
- 4 cups (960 ml) whole milk (dairy-free milk may be substituted)
- 1½ cups (300 g) granulated sugar
- ½ teaspoon salt
- ½ teaspoon nutmeg
SAUCE:
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- ½ cup (156 ml) light corn syrup (honey or agave may be substituted)
- ½ cup (113 g) butter
- 1 cup (240 ml) heavy cream
- 1 teaspoon vanilla extract
- 1 cup (240 ml) spiced rum, optional
Instructions
Bread Pudding
-
Preheat oven to 350°F. Place bread cubes on a baking sheet and toast for 15 minutes or until lightly golden. Set aside.
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Whisk eggs, milk, sugar, salt, and nutmeg in a large bowl. Add bread cubes and toss to coat.
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Pour into a 9×13-inch pan, cover with plastic wrap, and press down so the bread is submerged. Refrigerate overnight, using weights on top if desired.
-
Remove wrap and bake at 325°F for about one hour, until set and no liquid remains.
-
Cool briefly, then serve warm with vanilla ice cream and sauce. Store leftovers refrigerated for up to 3 days.
Sauce
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Combine sugars, butter, corn syrup, and half the cream in a saucepan over medium heat. Bring to a boil and add the remaining cream slowly, keeping the sauce boiling.
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Add spiced rum if using. Flambe only if you are experienced; otherwise allow the alcohol to cook off. Boil for 3 more minutes, stirring constantly.
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Remove from heat, stir in vanilla, and serve warm over bread pudding with ice cream.
Adapted from AllEars.Net