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Prep Time: 5 mins
Cook Time: 30 mins
Servings: 12

Abbey Sharp’s Chia & Supergrain Breakfast Berry Bread Pudding Muffins

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Combine the goodness of our naturally fermented Chia & Supergrain bread with fresh or frozen berries and non dairy milk, and bake them until golden on top and fluffy.

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Sliced Bread


  • 6 cups (8 oz) Stonemill® Chia & Supergrain bread, diced
  • 3 eggs
  • 2/3 cup (85g) brown sugar
  • 1 teaspoon (5ml) vanilla extract
  • 3/4 cup (180ml) unsweetened vanilla soy milk
  • 3/4 cup (180ml) unsweetened vanilla non-dairy creamer
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (65g) blueberries
  • 1/2 cup (65g) raspberries, halved
  • 1/2 cup (65g) strawberries, finely diced


  1. Preheat the oven to 325° F (162° C).
  2. Line 12 muffin cups with paper liners.
  3. Whisk the eggs with the brown sugar, vanilla, soy milk, creamer, cinnamon and salt.
  4. Add the bread cubes and let sit in the custard for 15 minutes until well soaked.
  5. Mix in the berries.
  6. Scoop about 1/2 cup into each of the muffin cups.
  7. Press the pieces down so it’s very compact.
  8. Bake for 20-27 minutes or until golden brown on top and a toothpick comes out clean.
  9. Allow to cool.
  10. Dust with powdered sugar and enjoy.