Bread Pudding Muffins are little cups of heaven. Â Loaded with cinnamon flavor, crisp apples and raisins. Â Top off each muffin with a drizzle of maple syrup to make this muffin completely over the top on the delicious scale. Â These little guys are gluten free, dairy free, and vegetarian-friendly.
I know, I know bread pudding is meant to be served as dessert. Â But who said I was a rule follower? Â 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. Â 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 morning served with a drizzle of maple syrup and gobbled up and washed down with a big ole’ cup of coffee or tea.
The apples and cinnamon throughout these muffins will make you a very happy camper. Â 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.Â
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- 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
- 1/2 cup pre maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 4 tablespoons palm shortening, melted {you can use coconut oil}
- 2 cups unsweetened coconut milk {or unsweetened almond milk}, warmed
- 1/4 cup gluten free flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350 degrees F.
- Line 12 muffin tin with paper liners and spray with baking spray.
- In a large bowl whisk eggs, vanilla and maple syrup. Add warmed milk and melted palm shortening and whisk to combine.
- Place diced bread into egg mix and stir. Set aside and continue to stir to guarantee bread has completely absorbed egg mix.
- In a medium bowl add flour, baking powder, salt, cinnamon, raisins and apple. Stir to coat and add to bread mix.
- Stir to combine.
- Fill each muffin cup generously pushing bread mix down.
- Place in preheated oven and bake for 35-40 minutes.
- Remove from oven. Serve warm topped with a drizzle of maple syrup.
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Turkey Apple Brie Bites
Paleo Apple Pie Cupcakes {gluten free + vegetarian}
Dear Amy, these look wonderful! I love bread pudding…your muffin tin idea is perfect for the holiday. Perfect portions. Love the new look of the site as well! xo, Catherine
Oh my goodness, those looks so drippy-gooey-sticky GOOD!!
Yes, they were. Thanks!
Great idea! Built in portion control! This looks amazing! I love me some bread pudding!
I didn’t think of it that way, but YES! Perfect portion control- love it!
I am usually a rule follower but I think I would break the bread pudding/dessert rule too! Looks so good!
Totally worth breaking the rules on this one!
These are so cute, I love that they’re in individual servings! I also love the apple/raisin flavor combo 🙂
Thanks Sara.
I love having dessert for breakfast so these muffins are perfect! I’ll have the sanitizing spray in case anyone starts drooling on the kitchen island. LOL Love it!
LOL, drooling is a real possibility. Enjoy!
I absolutely love bread pudding and what a great idea to make it as muffins!! I need to try this! I could definitely go for this for breakfast!
Nothing wrong when you get a cup size of goodness for breakfast. Enjoy!
These look so good! I want to make this for breakfast tomorrow!
I hope you do! Enjoy!
Can I please wake up every morning to these?! I love the cinnamon raisin bread!
You should wake up to these every morning…. so should I! 🙂