Strawberry Bread Pudding Muffins (Gluten-Free, Dairy-Free)

During love month, treat yourself to all the chocolate, berries and festive indulgences! Self-love is SO important, especially during February - or any month, for that matter!

These strawberry bread pudding muffins are made with our gluten-free Gum-Free, Rice-Free Pullman Loaf and a few other simple ingredients. The end result is a delicious handheld treat with a crispy top and a soft, custardy inside. They are topped off with coconut whip for the perfect little treat!

Best of all, this recipe is easy to digest and free from gluten and dairy. The perfect snack or breakfast for those with sensitive stomachs! 

 

When To Make Bread Pudding Muffins

Have stale bread? Or have too much bread? Bread pudding muffins are a great way to rid of otherwise unusable bread. 

This recipe is also good for when you need a grab-and-go breakfast throughout the week. Kids will love them too! 

 

Do I Need to Use Stale Bread?

Stale bread is not necessary for bread pudding muffins, though, it definitely helps the bread's flavor and texture because it will soak up the custard, making the bake extra sweet and firm. 

 

What Gluten-Free Bread Do I Use?

This recipe is made gluten free but can be substituted for regular bread. If using gluten-free bread, we recommend a quality one, of course! We are using Bread SRSLY's gluten-free sourdough. It's tangy, soft, and full of prebiotics, adding a bit of delicious nutrition into the recipe.

 

Gluten-Free, Dairy-Free, & You Can Make it Vegan Too!

The only non-vegan items in this recipe are the three eggs. You want a vegan substitute that has fat to keep the custardy texture, and binding ability to keep the bake firm. 

Blended silken tofu is a good substitute because it is rich and silky with both protein and fat content. Use about 1/2 cup of tofu, blended. 

You could also use Just Eggs, which are rich in protein as well. Use 3-4 tablespoons of liquid per one egg. 


Total time: About 1 hour (including bake time)
Yields: 12 muffins
Recipe and photos by Danielle Haft // @daniellehaft
Gluten-Free, Gum-Free, Rice-Free, Vegetarian, Dairy-Free

 

NUTRITION INFORMATION 

Calories: 187
Fat: 8.5g
Sugar:13g
Carbs: 26g
Fiber: 1.9g
Protein: 3.5g

 

INGREDIENTS

For the muffins:

For the coconut whip:

  • One 13.5 oz full-fat coconut milk
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract

 

DIRECTIONS

  1. Chill the canned coconut milk in the fridge for one day.
  2. Slice up the bread and cut into cubes.
  3. In a large mixing bowl, combine the eggs, coconut sugar, non-dairy milk, vanilla extract, cinnamon and salt.
  4. Add in the cubed bread and stir. Allow the bread to sit in mixture for ~15 minutes to absorb the liquid.
  5. Preheat your oven to 325F and prepare a muffin pan with muffin liners.
  6. Add in the chopped strawberries and mix well.
  7. Transfer the mix to your muffin pan and bake for 25-28 minutes or until the top is golden. Let the muffins cool completely and keep them in the fridge until you are ready to top.
  8. When you are ready to whip your coconut milk, chill mixing bowl in the fridge for 5-10 minutes.
  9. Using a stand or handheld mixer, whip coconut milk with maple syrup and vanilla extract until peaks form. You may opt for coconut milk with gums if you want a thicker whip.
  10. Add a dollop of coconut whip to your muffins and top with a slice of strawberry!
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