This Paleo Bread Pudding tastes just like the real thing – moist and fluffy, without being smushy or gritty, made with raisins, vanilla extract, honey and almond flour. My suggestion is to make the recipe for the cake the day before, then let it dry out, but if you need it same day, no worries, I’ve included instructions for that as well…just takes a few additional steps! And yes, you heard right, I said cake. I’d love to make a traditional bread pudding, but truth be told, you just can’t with Paleo bread. I’ve tried and it just doesn’t turn out. So at least we did that work for you! Anyways, I’d like to note that the type of raisins I like best are the plump, fresh kind from either your local farmer’s market or health food store. You can use the kind in the box, but they aren’t quite as good. To serve, I like to put these in individual mason jars when guests come for a personal dessert treat!
So much is going on with us right now, I don’t even know where to start! Like I said before, I’m out on the job hunt and Angel will shortly be going to Nashville to talk about his app idea to a potential investor. In addition to that, we’re trying to lock down a location for the wedding and continue to post on Paleo Effect and get our garden going. And that’s just the tip of the iceberg! I hope you can tell how much work Angel’s been putting into the website – he built us a server from scratch! Any suggestions, be sure to contact us and let us know!
Recipe: Paleo Bread Pudding
- ½ cup Almond Flour
- ¼ cup Coconut Flour
- 2 Tbsp Arrowroot Powder
- ¼ tsp Baking Soda
- ¼ tsp Coarse Sea Salt
- 1 Tbsp Vanilla Extract
- 2 tsp Lemon Juice
- ¼ cup Coconut Oil
- ¼ cup raw Honey
- 4 Eggs
- ¼ cup unsweetened Applesauce
- 1 Tbsp Maple Syrup
- 1 tsp Walnut Oil (or ghee if you eat it)
- 1/2 cup Thompson’s Raisins
- 4 Medjool Dates
- 1 tsp ground Cinnamon
- ½ tsp ground Allspice
- 3 Eggs
- ¼ tsp Coarse Sea Salt
- ½ Tbsp Vanilla Extract
- 1 ½ cup Coconut Milk
- 1 Tbsp Maple Syrup
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, mix together the almond flour, coconut flour, arrowroot powder and baking soda.
- In another bowl, combine the ¼ teaspoon coarse sea salt, 1 tablespoon vanilla extract, lemon juice, coconut oil, honey, 1 tablespoon maple syrup, walnut oil, 4 eggs and applesauce. Stir or blend to incorporate.
- Mix the wet ingredients into the dry. Pour the batter into a greased (we use coconut oil) 8” x 8” baking dish. Bake for 22-25 minutes, or until golden brown and a toothpick comes out completely clean (when inserted into the middle of the cake) .
- NOTE: If you are doing same day bread pudding! You’ll want to pour the batter into as big of a baking dish as you have and watch the time – the objective is to dry the cake out. Once it’s out of the oven, let it cool enough to handle, then break the cake apart and spread out on a baking sheet. Pop it back in the oven for 10-15 minutes, or until the cake feels a little dry, but not crispy (we don’t want it to have the texture of croutons, just dry).
- If you aren’t doing same day, break the cake apart, spread it out on a baking sheet and leave, uncovered, overnight.
- For the bread pudding:
- Preheat the oven to 375 degrees Fahrenheit.
- Combine the raisins and chopped (pitted) dates in a bowl and cover with warm water. Soak these for 20 minutes (we want to plump them up!).
- While the raisins are soaking, combine the cinnamon, allspice, 3 eggs, ¼ teaspoon coarse sea salt, 1 tablespoon vanilla extract, coconut milk and 1 tablespoon maple syrup. I like to use a blender or Magic Bullet to make sure that everything is well incorporated.
- You can make this in a baking dish or in individual mason jars (my favorite). Now we layer: a little bit of cake, then a thin layer of dates and raisins, then cake, then dates and raisins, etc. until all of the cake and all of the raisins are gone. Next, pour the milk over the mixture, making sure to soak all of the cake in the mixture and let it stand for 5 minutes.
- Cover the bread pudding with tin foil and place the jars or baking dish on a baking sheet, just in case there is a little bit of overflow (we don’t want to mess up our oven!). Bake, covered, for 45 minutes, then uncover and bake for another 15 minutes or until the center is set up and no liquids are pooled.
- This recipe is Vegetarian!
Preparation time: 30 minute(s)
Cooking time: 1 hour(s) 25 minute(s)
Number of servings (yield): 8