Gluten-Free Berry Bread Pudding
Mother’s Day is coming up and what better way to show mom you care than by making a special brunch for her? If you’re looking for inspiration for something sweet to serve at brunch, look no further than this delicious Gluten-Free Berry Bread Pudding. Despite being simple to make, it looks impressive, tastes divine, and will give mom and other guests that feeling of eating something special.
To start, you’ll use Flax 4 Life Blueberry Muffins. These are gluten-free muffins that are filled with omega-3s and lignans thanks to the flax – so you’re not just showing mom you care by giving her something tasty, but by giving her something with those added benefits. The rest of this is made up of ingredients you likely have on hand – eggs, milk of choice, vanilla extract, and butter. To top it off, puree and strain some frozen raspberries for a vibrant pop of color and a refreshing addition of fruit.
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Gluten-Free Berry Bread Pudding
Ingredients
- 2 boxes Flax 4 Life Blueberry Muffins (8 muffins)
- 4 large eggs
- 2 cups milk of choice
- 1 teaspoon pure vanilla extract
- 2 tablespoons melted butter or dairy free butter
- 1 cup frozen raspberries , thawed
- Powdered sugar , for dusting
Instructions
- Spray an 8-inch baking dish with gluten-free nonstick cooking spray.
- Cut or crumble the muffins into 1-inch pieces and put in the baking dish.
- Whisk together the eggs, milk, and vanilla. Pour over the muffins in the baking dish. Press with a spatula to submerge the muffins in the liquid. Cover and refrigerate for 1 hour.
- Preheat the oven to 350 degrees. Drizzle the melted butter over the bread pudding. Bake the bread pudding for 35 minutes or until the custard is fully set. Let cool slightly.
- Puree the raspberries and strain through a fine sieve.
- Dust the bread pudding with powdered sugar. Drizzle with the raspberry puree and serve.
Nutrition
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