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Gluten and Dairy Free Blueberry Bread Pudding

Gluten and Dairy Free Blueberry Bread Pudding

This easy dessert combines Gluten Free brioche style sweet rolls with a coconut cream based custard and blueberry pie filling.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 40 minutes
Cooling Time: 1 hour
Servings: 7

Equipment

  • 1 Large mixing bowl
  • 1 7"x10" baking dish

Ingredients

Blueberry Bread Pudding

Dairy Free Cream Cheese Glaze

  • 8 oz Dairy Free cream cheese, room temperature
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 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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