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 syrup to make this muffin completely over the top on the delicious scale. These little guys are gluten free, dairy free, and vegetarian-friendly.
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 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. 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.
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Bread Pudding Muffins
Ingredients
- 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 pure 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
Instructions
- 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.
Categories:
I’ve been saving bread ends all year for something and this made them delicious. I doubled the cinnamon. Considered dried apricots or hazelnuts too.
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! đŸ™‚
These look so good! I want to make this for breakfast tomorrow!
I hope you do! 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!
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!
These are so cute, I love that they’re in individual servings! I also love the apple/raisin flavor combo đŸ™‚
Thanks Sara.
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!
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!
Oh my goodness, those looks so drippy-gooey-sticky GOOD!!
Yes, they were. Thanks!
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