Overhead view of Triple Berry Bread Pudding in a white casserole dish with pink feminine placesetting

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.

Get more gluten-free breakfast and brunch recipes.

Closeup of Triple Berry Bread Pudding in a white casserole dish on a pink placesetting

5 from 1 vote
Overhead view of Triple Berry Bread Pudding in a white casserole dish with pink feminine placesetting
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Gluten-Free Berry Bread Pudding

Prep Time20 mins
Cook Time35 mins
Chill time1 hr
Total Time1 hr 55 mins
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 413kcal
Author: Gluten Free & More


  • 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


  • 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 Facts
Gluten-Free Berry Bread Pudding
Amount Per Serving
Calories 413 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 95mg32%
Sodium 718mg30%
Potassium 417mg12%
Carbohydrates 43g14%
Fiber 7g28%
Sugar 25g28%
Protein 14g28%
Vitamin A 310IU6%
Vitamin C 4mg5%
Calcium 171mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Berries Bread Pudding Flax4Life Mother's Day Raspberries
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