Cranberry Apple Bread Pudding Gluten-Free
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
  • 9 slices Dempster's Gluten Zero Whole Grain Bread
  • 1 cup apple, chopped (I used gala)
  • 2 Tbsp butter, melted
  • 2 eggs
  • 4 egg whites (1/2 cup carton egg whites)
  • 1½ cups unsweetened almond milk (or milk of choice)
  • ⅓ cup coconut palm sugar (or another raw brown sugar)
  • 4 packets stevia (optional)
  • 1 tsp cinnamon
  • 2 tsp vanilla
  • ½ cup cranberries (fresh, or I used frozen)
  1. Preheat your oven to 350 degrees F
  2. Mist and 8x8 oven safe dish or pan with cooking spray
  3. Chop your bread into bite sized squares. Place in dish and drizzle with the melted butter. Then add in the cranberries and chopped apple. Toss lightly until cranberries and apples are distributed.
  4. In a separate bowl, whisk the eggs and egg whites. Add the milk, sugar, stevia, cinnamon and vanilla. Whisk until mixed.
  5. Pour the egg/milk mixture over the bread and fruit. Lightly press down on the bread to help it absorb some of the liquid.
  6. Bake at 350 degrees F for 50 minutes until browned on top and spongy but not mushy.
  7. Allow to cool slightly, but best served warm.
  8. Leftovers can be stored in a sealed container in the fridge. Will last approx. 5 days.
Yogurt Sauce (Optional)
Mix non-fat greek yogurt with enough milk to thin to a drizzle-like consistency. Add vanilla stevia drops or a stevia packet to taste.

*Tip: If you'd like to boost the protein even more, add a scoop of vanilla protein powder into the yogurt drizzle and whisk until smooth.
Serving size: ⅙ of recipe Calories: 238 Fat: 8.7 g Carbs: 35 g Sugar: 12 g Sodium: 384 mg Fiber: 5 g Protein: 7 g Cholesterol: 72 mg
Recipe by Busy But Healthy at