COCONUTTY BREAD PUDDING
Bread pudding has always been a favorite dessert of mine; however most traditional recipes and their ingredients don’t typically lend themselves anywhere near the Primal lifestyle. With the help of my brother, a patisserie we created an alternative to the main ingredient bread using coconut cupcakes inspired by Elana’s Pantry. Therefore, this is a two part recipe with the Coconut Cupcakes prepared the day before. The custard is made on the second day and poured over the cupcakes to create a Primal-Inspired Bread Pudding; finally an answer to all the bread pudding lovers’ prayers!
Coconut Cupcakes (Bread Alternative)
The only problem with these cupcakes is saving them for the bread pudding because they are so good! I usually prefer coconut in only carrot cake or Italian cream cake, neither of which are Primal, but the coconut flour used in this recipe didn’t lend an overwhelming flavor as I expected. The taste is so neutral that used in their original intent, could be frosted with either a sweet or savory icing depending one’s palate and the occasion.
½ cup Virgin Coconut Oil
½ cup Grade A Maple Syrup
½ cup coconut flour
½ teaspoon Celtic Sea Salt
½ teaspoon baking soda
½ cup unsweetened shredded coconut
- In a small bowl blend eggs, coconut oil and Maple Syrup with a hand mixer over a warm water bath to help break down the coconut oil
- Stir in coconut flour, salt, baking soda and shredded coconut
- Allow batter to sit and thicken just a bit
- Line a cupcake tin with unbleached baking cups
- Spoon ¼ cup cupcake batter into each cupcake liner
- Bake at 350° for 20-25 minutes
- Remove cupcakes from oven and allow to cool for 20 minutes
- Store cupcakes in a sealed container to achieve the “day old” effect as seen in traditional bread pudding recipes
There are variations to the recipe that can be used. Almond flour can be used to replace the coconut flour; however this challenge called for the use of coconut and since I had never baked with this type of flour before, I thought I would give it a try. I found that in comparison to almond flour, coconut flour is less filling and gave the baked product a lighter texture.
Another variation would be to go ahead and ice the cupcakes as normal, but what fun would that be…Another cupcake recipe? Where’s the creativity?
Coconut Bread Pudding
Traditional bread pudding is a Fall favorite among many. In the South, it is generally served with a Bourbon infused glaze and topped with vanilla ice cream. I chose to skip the glaze and ice cream to keep the recipe as Primal-friendly as possible. However, no hunter or gatherer will notice the difference; as it is plenty sweet and satisfying.
1 1/2 c. organic half and half
1/2 c. unsweetened organic coconut milk
1/2 c. chopped toasted walnuts
*to toast walnuts preheat oven to 350 degrees, spread walnuts over an ungreased cookie sheet, toast for 7-8 minutes
1/4 c. organic raisins
1/2 medium Gala apple (chopped)
1 tsp. cinnamon
1/2 tsp. nutmeg
- Preheat oven to 350 degrees
- Prepare 8×8 clear baking dish with Organic Pam Spray
- Cut Coconut Cupcakes into fourths and line in bottom of baking dish
- Combine wet ingredients (liquid and eggs)
- Stir in vanilla and baking spices
- Sprinkle raisins, apples, and walnuts over Coconut Cupcake pieces
- Pour liquid mixture over the Cupcake mix
- Bake for 35-40 minutes
- Allow bread pudding to cool and set before serving.
There are also many variations that can be used in a bread pudding recipe. I have seen some use bananas, dried cherries, and even dark chocolate chips. Others keep it plain and simple, sticking to the basics of bread, eggs, milks, vanilla, and cinnamon. I chose to add walnuts, raisins, and apples because that is how I prefer my bread pudding; sweet and nutty.
Post baking comments:
I just tasted the final product and the first words that came to mind were, “This bread pudding is legit!” As MC Hammer said it best, it’s “Too legit to quit”, and seriously it really is that delicious! Enjoy and Happy Primal Baking!