Delicious Gluten Free Bread Pudding

Eat freshly baked and warm.


  • 7 cups gluten-free sandwich bread, cut into one-inch pieces
  • 2 large apples, cored and cut into small pieces
  • 1/3 cup firmly packed light brown sugar
  • Sprinkle of cinnamon or cinnamon sugar, optional
  • 6 large eggs (or egg whites)
  • 3- 12 ounce bottles of MUSCLE MILK® Organic, vanilla


  1. Thoroughly grease a large loaf pan. Scatter half the bread cubes evenly over the bottom of the dish. Distribute the apples in a single layer on top of the bread.
  2. Sprinkle half the brown sugar evenly over the fruit. Add a sprinkle of cinnamon or cinnamon sugar, if desired. Scatter the remaining bread evenly over the top.
  3. Whisk together the eggs and MUSCLE MILK® Organic Protein Shake in a large bowl until well blended. Slowly put the egg mixture over the top of the bread.
  4. Set the dish aside for 20 minutes, periodically pushing the bread down lightly with the back of a fork, until the bread has absorbed much of the egg mixture. Sprinkle the remaining brown sugar on top of the bread (and a second sprinkle of cinnamon and cinnamon sugar, if desired). While the bread is soaking, preheat the oven to 325ºF.
  5. Set the baking dish in a larger pan; transfer to the oven, and add enough hot water to the larger pan to reach halfway up the sides of the baking dish. Bake, uncovered, for 90 minutes.
  6. The pudding should be slightly soft in the center and crisp on top. Remove from the oven, and allow it to cool for 15 minutes before serving. Enjoy!

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