Classic Low-FODMAP & Gluten-free Whiskey Bread Pudding

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A classic low-FODMAP recipe for bread pudding, with a bit of adult flavor in the sauce.

Chunks of low-FODMAP and gluten-free ciabatta are soaked in a sweet egg and cream custard, then baked with cinnamon,  pecans and raisins. The rich pudding is then covered in a creamy bourbon sauce before serving.

The perfect cold weather treat, my recipe warms you up from the inside out.

Dress up this low-FODMAP Whiskey Bread Pudding for the holidays with additional low-FODMAP ice cream, and candied pecans.  Or toss some semisweet chocolate chips in the place of the raisins, if you like a less traditional flavor.  You decide!

Any way you slice (or scoop) it, this low-FODMAP Whiskey Bread Pudding is a cinch to whip up and will disappear like magic.

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Or check out over 500 more low-FODMAP recipes on the blog, like low-FODMAP Desserts, Sweets & Treats!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

Serves: 10-12

Prep time: 15 min

Cook and Bake time: 50 min

Total time: 65 min

Bake: 350F

Equipment: 3 quart baking dish, saucepan

Author: Dr. Rachel Pauls

Cuisine: American

Category: Dessert


For the low-FODMAP Bread pudding:

  • 5 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 tablespoon vanilla
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 10 tablespoons unsalted butter*, melted but not hot
  • 1/2 teaspoon salt
  • 1 cup heavy cream*, room temperature
  • 1 cup lactose-free whole milk, room temperature
  • 1 pound of GF, low-FODMAP bread*, baguettes, ciabatta, or sourdough bread, crusts removed and sliced into 1-inch cubes
  • 1/4 cup (35g) raisins* (optional)
  • 1/2 cup (60g) pecans*
  • Baking spray

For the low-FODMAP Whiskey sauce:

  • 1 cup heavy cream
  • 1 cup sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • 2 tablespoons unsalted butter
  • A pinch salt
  • 1 teaspoon cornstarch
  • 5 tablespoons (75ml) Bourbon whiskey**

Optional Garnish:


  • Spray your baking dish with baking spray (I used a 9 by 11 inch)
  • In a large bowl, whisk the eggs until well blended. Add the sugar and mix again
  • Next mix in vanilla, nutmeg, cinnamon, salt, lactose-free milk and cream.  Add the butter a little at a time to disperse it
  • Chop the LF bread or ciabatta, then place the cubes in your baking dish
  • Pour the egg custard mixture over the bread, then sprinkle with pecans and/or raisins and cover with foil. Let rest in the fridge between 15 minutes and 1 hour (**see my notes below)
  • When ready to bake, preheat oven to 350F and poke holes in aluminum foil to vent
  • Bake until bread pudding is puffed up and light, about 40 minutes
  • Remove foil, then bake another 10-15 minutes to allow the top to brown slightly
  • Allow to cool for 10-15 minutes before slicing
  • In the last 10 minutes of baking, prepare the low-FODMAP Whiskey Sauce
    • In a heavy saucepan, over medium-low heat, place the cream, then stir in the sugar and butter
    • Heat, stirring together to melt the sugar, then add the cinnamon and salt, and continue stirring
    • In a small cup, mix cornstarch with whiskey
    • Add this to the cream sauce on the stovetop and stir until the sauce thickens slightly, at a light simmer.  If the cinnamon is clumpy, keep stirring.  It will incorporate
    • Remove from heat for serving
  • To plate, spoon a few tablespoons of the sauce onto a bowl or plate
  • Slice or scoop out bread pudding, laying it onto the sauce.  Best served warm
  • Garnish with additional sauce, confectioner’s sugar and lactose-free vanilla ice cream, or whipped cream, if desired

Dr. Rachel’s Notes:

  • **Your choice of bread will impact how long the bread soaks in the custard. White sourdough is not gluten-free, but is low-FODMAP if fermented overnight. If you select a hardy bread like sourdough, then it should soak longer than a GF option.   If you use a less dense bread you may not want to let it sit at all, to minimize the bread getting soft and mushy
    • I used Schar’s ciabatta rolls for this recipe. I prebaked my rolls at 350F for about 20 minutes to dry them out before using. Then I soaked them in the custard for 1 hour
  • **FOR AN ALCOHOL FREE VERSION: Make it a vanilla cream sauce! Use 1 tablespoon of vanilla extract in place of the bourbon
  • Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients *using available FODMAP data at time of testing:
  • Butter is naturally low in lactose levels and FODMAPs
  • 1/4 cup is one low-FODMAP serving for heavy cream
  • 13g is one low-FODMAP serving for raisins
  • 20g is one low-FODMAP serving for pecans
  • 30mL is one low-FODMAP serving for Bourbon whiskey

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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