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

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

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
US Customary - Metric

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

Calories: 413kcal | Carbohydrates: 43g | Protein: 14g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 718mg | Potassium: 417mg | Fiber: 7g | Sugar: 25g | Vitamin A: 310IU | Vitamin C: 4mg | Calcium: 171mg | Iron: 3mg