Gluten Free Apple Bread Bake

As they say, there’s more than one way to skin a cat. Oh dear! That’s actually a horrible analogy, but what it means is that there is more than one way of doing something or achieving a goal. In this instant, the goal is to have gluten free apple bread. Well, rather than making homemade bread containing apples, here, I added bread cubes, apples, and other ingredients to form an apple bread bake. You can use homemade or store-bought gluten free bread. Just be sure to use one that is absorbent. Drizzle or drown it in additional pure maple syrup for a luscious brunch dessert.

Gluten Free Apple Bread Bake


Yield: Makes 5 servings

Gluten Free Apple Bread Bake

Make this delicious gluten free apple bread bake for your next brunch. Make it one baking dish or separate dishes.


  • 1 1/2 large apples, thinly sliced (or 1 1/8 cup gluten-free apple pie filling (Comstock or¬†Wilderness)
  • 2 teaspoons lemon juice (for fresh apples)
  • 4 cups 1/2-inch cubed, absorbent, gluten-free bread (Udi's, or homemade GF bread *
  • 2/3 cup unsalted butter (or dairy-free substitute), melted
  • 1 cup light brown sugar
  • 2/3 cup warm pure maple syrup
  • 9 ounces sweetened condensed milk (see Substitutes for dairy-free sub*)
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/16 teaspoon ground nutmeg
  • 1/16 teaspoon ground cloves


  1. Preheat oven to 375¬įF. If using fresh apples, toss them with some lemon juice; and set aside.
  2. In a five ramekins or a 9 x 9-inch baking dish, add melted butter, a layer of apples, and some bread cubes.
  3. Whisk together the brown sugar, maple syrup, sweetened condensed milk, vanilla, salt, cinnamon, ginger, nutmeg, and cloves. Pour mixture over bread and apples in the dish(es). Use the back of your spoon to gently push the bread and apples into the wet mixture.
  4. Place on center rack of oven for 30 minutes or until golden brown.
  5. Remove from oven and set aside to dish(es) on a wire rack to cool for 15 - 20 minutes. Serve warm with additional maple syrup or a dollop of whipped cream. 


*Allergens will vary depending upon the bread you use.

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