Bread Pudding Muffins

Prep Time: 10m
Total Time: 45m
Gluten free
Dairy free
Nut free

Bread Pudding Muffins are little cups of heaven.  Loaded with cinnamon flavor, crisp apples and raisins.  Top off each muffin with a drizzle of maple sryup to make this muffin completely over the top on the delicious scale.  These little guys are gluten free, dairy free, and vegetarian friendly.

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Bread Pudding Muffins are perfect for breakfast or dessert |

I know, I know bread pudding is meant to be served as dessert.  But who said I was a rule follower?  Certainly not me or anyone who knows me.

Not that I don’t like rules, I just tend to take a few of them as suggestions.  Like the suggestion that bread pudding which tastes like french toast, which is meant for breakfast, should be served for dessert.

I am not saying you couldn’t serve these delectable morsels for dessert, I am all about diversity.

But for me they were perfect in the mornign served with a drizzle of maple syrup and gobbled up and washed down with a big ol’ cup of coffee or tea.

Bread Pudding Muffins are perfect for breakfast or dessert |

The apples and cinnamon throughout these muffins will make you a very happy camper.  So, I hope you will make this for your family, they will be drooling all over the breakfast counter.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme. 

Bread Pudding Muffins are perfect for breakfast or dessert |

Bread Pudding Muffins are perfect for breakfast or dessert |

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5.0 from 1 reviews
Bread Pudding Muffins
Prep time
Cook time
Total time
Serves: 12
  • 1 loaf gluten free cinnamon bread, sliced and cubed {about 8 cups}
  • 1 large peeled and cored apple, diced
  • 1 cup raisins
  • 4 large eggs
  • ½ cup pre maple syrup
  • 1½ teaspoons pure vanilla extract
  • 4 tablespoons palm shortening, melted {you can use coconut oil}
  • 2 cups unsweetened coconut milk {or unsweetened almond milk}, warmed
  • ¼ cup gluten free flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  1. Preheat oven to 350 degrees F.
  2. Line 12 muffin tin with paper liners and spray with baking spray.
  3. In a large bowl whisk eggs, vanilla and maple syrup. Add warmed milk and melted palm shortening and whisk to combine.
  4. Place diced bread into egg mix and stir. Set aside and continue to stir to guarantee bread has completely absorbed egg mix.
  5. In a medium bowl add flour, baking powder, salt, cinnamon, raisins and apple. Stir to coat and add to bread mix.
  6. Stir to combine.
  7. Fill each muffin cup generously pushing bread mix down.
  8. Place in preheated oven and bake for 35-40 minutes.
  9. Remove from oven. Serve warm topped with a drizzle of maple syrup.

Bread Pudding Muffins are perfect for breakfast or dessert |


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