Paleo Blueberry Bread Pudding recipe

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Ingredients

1 tablespoon melted coconut oil, or as needed
6 eggs, at room temperature
1 cup canned coconut milk
⅓ cup coconut sugar
2 teaspoons vanilla extract
1 cup coconut flour
1 cup blueberries, or to taste
1 orange, zested
½ teaspoon sea salt
½ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon baking powder

Nutrition Info

107.9 calories
carbohydrate: 6.7 g
cholesterol: 93 mg
fat: 7.7 g
fiber: 0.6 g
protein: 3.6 g
saturatedFat: 5.4 g
servingSize: -
sodium: 174.7 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Brush enough coconut oil into a 9x5-inch loaf pan to completely coat the inside.

  2. Whisk eggs together in a large bowl, add coconut milk, coconut sugar, and vanilla extract and whisk until smooth. Mix coconut flour, blueberries, orange zest, sea salt, cinnamon, baking soda, and baking powder into egg mixture and whisk until batter is just mixed, pour into the prepared loaf pan.

  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in pan before removing and cutting into cubes.

Recipe Yield

12 servings

Recipe Note

As a true Italian, we love warm desserts. My paleo blueberry bread pudding brings back so many great memories with my Nana. We loved bread pudding by using day-old bread, but this family-inspired recipe makes me feel good and I love sharing paleo dessert recipes with you.

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