When I create a recipe, I don't want it to be good for being Gluten Free and Dairy Free. I always want it to be fabulous for everyone! This Gluten and Dairy Free Blueberry Bread Pudding is going to be the dessert all of your friends and family will love.
Summer is here and I love the bright burst of berries this time of year. Whether it's my Gluten and Dairy Free Dessert Tacos with Berries or this blueberry bread pudding with Dairy Free cream cheese frosting, there's just something so festive about it.
The Right Ingredients
When you are creating recipes such as this Gluten and Dairy Free Blueberry Bread Pudding, you always want to pick the right ingredients. This bread pudding is all about that decadent, tender bite.
Canyon Bakehouse Brioche-Style Sweet Rolls make the perfect base for this bread pudding. Gluten Free, Dairy Free, and soy free, their slight sweetness is ideal for everything from French toast to slider buns. They also a great texture for this dessert.
Bread pudding is all about that luxurious custard that soaks into the bread creating a slightly crispy crust and molten interior. The custard for this recipe is a combination of coconut milk, eggs, sugar, and lemon zest.
The lemon zest is the ideal bright pop of flavor that accents the sweet blueberry pie filling. The blueberry pie filling gets both swirled into the bread pudding and then also tops it.
Taking this sweet treat over the top is the silky drizzle of Dairy Free cream cheese glaze. The tangy frosting is the ultimate crowning touch on this dessert your family and friends will be asking for again and again.
How to Make Gluten and Dairy Free Blueberry Bread Pudding
With just a few simple steps, you will be giving the classic bread pudding a fun twist bursting with summery blueberry flavor.
Time needed: 2 hours.
This easy dessert combines sweet brioche style rolls with blueberry pie filling with a cream cheese glaze.
- Pregame!
Preheat your oven to 350 degrees. Spray a 7x10 baking dish with nonstick baking spray and set it aside.
- Mix it Up
Add your coconut milk, eggs, sugar, vanilla, lemon zest, and melted Dairy Free butter to a large bowl and whisk to combine. Add in your bread cubes and fold them into the custard until they are all coated.
- Bake it Up
Pour the bread pudding mixture into the prepared baking dish. Add half of the blueberry pie filling over the top. Use a knife to swirl in the blueberry mixture.
Bake the bread pudding for 40 minutes or until the top is golden brown. Allow it to cool for an hour. - Top it Off
Mix all of your ingredients for the Dairy Free cream cheese glaze together until silky smooth. Drizzle over the top of the cooled bread pudding.
Add the remaining blueberry pie filling to the top. Garnish with fresh blueberries if desired.
Top Tip for Gluten and Dairy Free Blueberry Bread Pudding
This is a great make ahead dessert. It can be served warm or at room temperature. It also transports well so if you are looking for a dessert to bring to a party, this is a fun and delicious option!
In addition, you can also swap out the blueberry pie filling for your favorite pie filling such as cherry or apple.
Gluten and Dairy Free Blueberry Bread Pudding
Equipment
- 1 Large mixing bowl
- 1 7"x10" baking dish
Ingredients
Blueberry Bread Pudding
- 14.4 oz Canyon Bakehouse Sweet Rolls Brioche Style, cut into 1' cubes
- 3 eggs
- 14 oz lite coconut milk can substitute with milk
- 1 tsp lemon zest
- 2 tsp vanilla extract
- ½ cup sugar
- 4 tbsp Dairy Free butter, melted
- 21 oz blueberry pie filling, divided
- fresh blueberries for garnish, optional
Dairy Free Cream Cheese Glaze
- 8 oz Dairy Free cream cheese, room temperature
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup Dairy Free milk
Instructions
Blueberry Bread Pudding
- Preheat your oven to 350 degrees. Spray a 7x10 baking dish with nonstick baking spray and set aside.
- Add the coconut milk, melted butter, eggs, sugar, vanilla, and lemon zest to a bowl and whisk together.
- Add the bread cubes to the bowl and fold to combine, making sure they are all coated in the custard.
- Pour the bread pudding mixture into the preparing baking dish.
- Dollop half of the blueberry pie filling over the top of the bread pudding. Use a knife to swirl it through.
- Bake the bread pudding for 40 minutes or until the top is golden brown. Allow to cool for an hour.
Dairy Free Cream Cheese Glaze
- Add all of the ingredients for the cream cheese glaze to a bowl. Mix together until silky smooth.
- Drizzle all over the top of the bread pudding.
- Top with the remaining blueberry pie filling.
- Garnish with fresh blueberries if desired.
- Enjoy!
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