Blueberry and Chocolate Chip Bread Pudding

Share on twitter
Share on facebook
Share on google
Share on pinterest
Share on tumblr
Share on email
Share on print

I took these pictures on my parents kitchen floor. We haven’t mastered that photography quite yet.

OMG. Have you heard about my cookbook yet?! It’s my first one. Scaaaaaaary. It doesn’t come out until April, BUT you can preorder it RIGHT NOW. OMG YAY! Click here to purchase it right now! It’s kind of like my blog, but in physical form. How wicked is that?!

I can’t stop watching New Girl. It’s a problem.

So I’ve wanted to make bread pudding for a while now. But all the breads I’ve made just couldn’t hang if I were to pour delicious coconut milk on top of it then bake it. So I turned to another fellow paleo blogger to help me with the paleo bread. And when I say turned to her, I mean, obsessed over her blog. Urban Poser is absolutely one of the best for any sort of paleo recipes, including bread recipes. She even has a sourdough bagels AND bread! WHAT?! She’s a genius. And she even reminds me of Jess from New Girl. I’m so weirdly obsessed with New Girl. So I used Jenni’s coconut flour pound bread to make my bread pudding. I love her. And bread pudding. And New Girl.

Ok, let’s talk about New Girl more. I want guy roommates now. Well really, I want Sergio to be one of my roommates. In a sweet loft. With brick walls. Brick walls are key. The thing with Sergio is that he is just as weird as I am. No wait, he’s way weirder. But we both make weird noises at random times. He always laughs at my jokes that tend to not make any sense, because they are poor jokes. And he listens to my boy problems. What better kind of roommate.

I can’t wait until Sergio gets back from Afghanistan. Early February, I’ll have him back for morning coffee sessions. It’s going to be wonderful. Especially since it will be Valentine’s Day and I’ll be full-on-complaining about being single. I’m sure he can’t wait.

I just had to pay $75 in parking tickets. Why can’t I just follow the rules and not suck at life.

I’m having a real hard time weening myself off the chocolate right now. Damn you holidays. You struck me down with your lure of alcohol, parties, and every sort of chocolate created. And cheese balls. You go to hell cheese balls.

Blueberry and Chocolate Chip Bread Pudding

4.6 rating
14 reviews
TOTAL

INGREDIENTS :

DIRECTIONS :

    First make your pound cake

    1. Preheat oven to 350 degrees.
    2. Sift the dry ingredients together and set aside.
    3. Separate 2 of the eggs, setting the whites aside and putting the 2 yolks in a medium sized bowl. Crack open the rest of the eggs, adding them to the bowl with egg yolks.
    4. Using a mixer, hand mixer or whisk, beat the coconut oil(liquid or solid, doesn't matter), honey, vanilla and lemon juice until they are well combined.
    5. On low/medium-speed, mix the dry ingredients into the wet ingredients. Continue to mix till the batter is smooth and has no lumps.
    6. Add the eggs (not including the 2 egg whites) in three phases to the batter. Allowing each addition to be incorporated completely before adding the next.
    7. In a small bowl, beat the egg whites till thick soft peaks form. Fold into the batter.
    8. Pour the batter into a greased 8 inch square brownie pan or 7X10 small casserole dish lined with parchment paper, allow a few inches of flaps to hang over the two long sides of the pan. This will help later with removing the cake ensure that the sides of the cake won't stick to the pan. Alternatively, you could make cup cakes with the batter and cube those up for the trifle. Baking times will vary depending on the depth of the cake pan. I find that a 1 or 2 inch high cake produces the best texture instead of a thicker cake. However, I have made this in a standard size bread pan as well, and it turns out very nice.
    9. Bake at 350 degrees for about 30-45 min. or until a toothpick in the center comes out clean. Baking times will vary from oven to oven, bakeware to bakeware and thickness of the cake. So keep an eye on it toward the end. The cake should be a nice golden color.
    10. Allow the cake to cool for 5-10 minutes, run a sharp knife along the edges and carefully remove from the pan. Cool completely. Coconut baked goods can taste 'eggy' before they have cooled completely. Then cut into 1 inch cubes.
    11. Now place your cubed bread into an 8x8 greased baking dish.
    12. Mix together your bread pudding mixture, folding in the blueberries and chocolate chips so those little guys don't burst.
    13. Pour bread pudding mixture over your cubed bread.
    14. Place in oven and bake for 40-45 minutes, until center is set.
    15. Remove from oven and let cool for 5 or so minutes.
    16. You could totally cook this in ramekins and it'd be ridiculously adorable.
    17. Eat.It.Up. I plan on making 14 more versions of this.

    by

    INGREDIENTS :

    DIRECTIONS :

      First make your pound cake

      1. Preheat oven to 350 degrees.
      2. Sift the dry ingredients together and set aside.
      3. Separate 2 of the eggs, setting the whites aside and putting the 2 yolks in a medium sized bowl. Crack open the rest of the eggs, adding them to the bowl with egg yolks.
      4. Using a mixer, hand mixer or whisk, beat the coconut oil(liquid or solid, doesn't matter), honey, vanilla and lemon juice until they are well combined.
      5. On low/medium-speed, mix the dry ingredients into the wet ingredients. Continue to mix till the batter is smooth and has no lumps.
      6. Add the eggs (not including the 2 egg whites) in three phases to the batter. Allowing each addition to be incorporated completely before adding the next.
      7. In a small bowl, beat the egg whites till thick soft peaks form. Fold into the batter.
      8. Pour the batter into a greased 8 inch square brownie pan or 7X10 small casserole dish lined with parchment paper, allow a few inches of flaps to hang over the two long sides of the pan. This will help later with removing the cake ensure that the sides of the cake won't stick to the pan. Alternatively, you could make cup cakes with the batter and cube those up for the trifle. Baking times will vary depending on the depth of the cake pan. I find that a 1 or 2 inch high cake produces the best texture instead of a thicker cake. However, I have made this in a standard size bread pan as well, and it turns out very nice.
      9. Bake at 350 degrees for about 30-45 min. or until a toothpick in the center comes out clean. Baking times will vary from oven to oven, bakeware to bakeware and thickness of the cake. So keep an eye on it toward the end. The cake should be a nice golden color.
      10. Allow the cake to cool for 5-10 minutes, run a sharp knife along the edges and carefully remove from the pan. Cool completely. Coconut baked goods can taste 'eggy' before they have cooled completely. Then cut into 1 inch cubes.
      11. Now place your cubed bread into an 8x8 greased baking dish.
      12. Mix together your bread pudding mixture, folding in the blueberries and chocolate chips so those little guys don't burst.
      13. Pour bread pudding mixture over your cubed bread.
      14. Place in oven and bake for 40-45 minutes, until center is set.
      15. Remove from oven and let cool for 5 or so minutes.
      16. You could totally cook this in ramekins and it'd be ridiculously adorable.
      17. Eat.It.Up. I plan on making 14 more versions of this.

      by

      PaleOMG Blueberry and Chocolate Chip Bread Pudding

      IMG_0688

      IMG_0689

      ___________

      You May Also Like:

      Cinnamon Banana Waffle Chocolate Chip Bread Pudding

       Blueberry & Chocolate Chip Pumpkin Loaf

      ______________

      Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

      PaleOMG + Real Plans

      I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for your support with PaleOMG!

      Share on twitter
      Share on facebook
      Share on google
      Share on pinterest
      Share on tumblr
      Share on email
      Share on print

      Oh, Hi! I’m Juli.

      I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

      LATEST BOOK

      65 thoughts on “Blueberry and Chocolate Chip Bread Pudding”

      1. It’s awful, I touched “the chocolate.” Now I am hiding in corners of my house, wrappers showered around me,chocolate on my fingers and face, begging friends to not to judge me. Getting off the sugar is so effing hard. lol! Keep up the great work!

      2. this looks delish! i’m trying to ween back of the chocolate too, for some reason christmas makes me want candy more than any other time of the year…mainly anything dark or dark and peppermint…mmm. i’m also trying to get off the nuts, i dont think they agree w/ me…i should pm you about that, see how you knew they didnt agree w/ you…

      3. It’s nice to know I’m not the only one who is sitting in a pile of chocolate wrappers, haha! Can’t wait to try this recipe out! Thanks, Juli!

      4. This looks amazing! I will be psyched when I can have coconut flour again. And sugar. And chocolate. I really can’t have chocolate though, because I end up eating the whole bar, and that is bad news. Easier to just avoid it altogether! But now you’ve given me something to look forward to, AND a new blog to visit! Yay!

      5. Juli-
        How are preorders for the cookbook looking? I have over 32 (33) followers on Twitter, so let me know if you need me to throw a link out there!

      6. You know the way to a Louisianian’s heart! And I feel ya, I spent $25 on dark chocolate bars… I’m going to Paleo hell. Judge away.

      7. I have a chocolate-chip hack! Way cheaper and completely Paleo.
        1/2 cup plus 1 tablespoon cocoa powder
        4 tablespoons unrefined coconut oil (melted)
        1/4 cup agave
        You mix it all together, (NO added heat!) and then freeze in a thin layer on a baking sheet. When it’s done, you can break it up into chips! They need to stay frozen, but they taste great and are way healthy!

      8. Made this the other day and it was fantastic. The “bread” part was really moist, had a great flavor, and had a nice bread consistency. It was not gooey or pudding like, but real bread pudding that I have had in the past was not either, and I actually liked this paleo version better than real bread pudding!

      9. I made this for New Year’s Day breakfast. I made half raisins, half chocolate chunk. It was really, really sweet. Maybe if I had used the blueberries, it wouldn’t have been too sweet. Nevertheless, I will use less maple syrup in the 2nd part of the recipe next time. Here’s the pic (my food photography is terrible). http://i.imgur.com/n793R.jpg
        Thanks for the recipe!

      10. Our house is impatiently waiting for this to come out of the oven! The bread was amazing! Of course we had to taste before putting back in the oven.

      11. Amazing! I made this and doubled the blueberries and left out the chocolate(food allergies). It was wonderful. Since this added more liquid to the dish, it came out like a french toast bread pudding.

      12. This looks incredible! I’m making it right now but the batter is really thick, more like dough that I have to press into the pan instead of pouring. Hope it bakes up okay!

      13. Here’s my update on my first attempt: the cake baked up nicely, texture is good. Don’t use buckwheat honey, which I did. Big mistake! It smells like a farm, and makes the cake taste like one too. Why wasn’t I warned when i bought it at the farm?

        Anyhow, not to let an otherwise good thing go to waste, I turned this into a birthday cake for my dog. Skipped the chocolate and just topped the plain cake with blueberries.

        Will definitely try this again with a clover honey.

        Thanks for the recipe!

      14. Juli, if u’re super obsessed w/New Girl just as much as I am, trust me on this: U need to watch “The New Normal” asap!!! It’s a very similar humor to New Girl’s, yours, and well, mine too. Lol. Thanks for being you and making so many ppl smile with your amazing recipes, ur awesome jokes & your stories! 🙂
        Happy New Year!!!! 🙂
        x0x0

      15. Made this today… Five thumbs up! I used a mix of blueberries and blackberries, 1 cup total. I had to bake it for nearly twice the time, but the end result was really tasty! Thank you Juli!

      16. i am currently making the pound cake. i plan on serving this to my husband as breakfast in bed for his birthday tomorrow! (although, i will secretly be hoarding a stash for myself, this looks amazing!)

        yum!

      17. Let’s just insert the title of your cookbook here because this recipe is thee best bread pudding I have every had and it doesn’t even remotely taste like other paleo baked goods. It was so nice to get away from the almond flour in this recipe. Maybe I’m just saying this all because I’ve been sick for four days, and decided to make this as my first “meal”, but I don’t think that’s it. It’s just hands down amazing.

        Can’t wait until your pre-ordered cookbook in on my door step in April.

        Juli, you rock.

      18. I made this for football this weekend (GO Patriots!) and it was amazing! Usually I am happy to share baked goods but these I wanted to hoard all to myself.

        You rock!

      19. Hi all, I made this just this morning! Had been craving it for a month since I came across the recipe… yes it took me 30 days to muster up the courage to get baking… Anyhow, it came out looking much like the picture. And taste wise, very yummy. Two things though, I used a lil less honey and a lil less maple syrup and I feel it is just a tad too sweet. Secondly, I feel its a bit too oily, should I use less coconut oil in the pudding mixture next time around?

      20. I am starting to realize I am not the biggest fan of the texture or taste of foods with coconut flour. Is there anyway I can sub almond flour for the pound cake? I know its like a sin to not like coconut and be paleo. But I’m new and I am opening up my taste buds for trying more coconut items.

        1. I am the same way. I can deal with the coconut flavor but something about the texture reminds me too much of shredded coconut. I made the coconut pancakes once and they were delicious but I couldn’t get over the texture. I feel so wrong for being paleo and disliking coconut, but I am attempting as well to pen up my taste buds. I tend to use almond flour more for things as well

        2. I’m not big on the coconut taste either, but a paleo friend of mine let me in a tip: if the recipe calls for coconut flour, use a different oil. I also used unsweetened almond milk instead of coconut milk and it was DELICIOUS!!!

      21. OMG! I just made this for our Friday night dessert & my kiddos (10 & 7y.o.) LOVED it!!!! They gave it 4 Thumbs up! That’s a HUGE compliment in our household:) THANK YOU…. It was D to the licious chica!!!! 🙂 Can not wait for your cook book!

      22. Made this last night….holy cow! RIDICULOUSLY good! I subbed pure maple syrup instead of honey and cut it back to 1/3 cup instead of 1/2 and it was plenty sweet! This is hands down my fave paleo dessert that does NOT taste too Paleo. Amazing! Thank U!!!!!

      23. This recipe looks amazing but I have food sensitivities to vanilla, cinnamon and eggs. Can I substitute flax for the eggs? What else is good like vanilla and cinnamon that I can substitue? Any and all suggestions welcomed!

        1. not totally sure what you can substitute for cinnamon and vanilla, maybe a different extract and spice? and flax may work, but I doubt it. i don’t think this recipe might be the recipe for you 🙁

      24. I think, next time I make this, I’d reduce the coconut oil or perhaps cut it out of the liquid ingredients completely. It’s still in the oven, but I can see the coconut oil sitting on the top like a mini grease pit. Tasty grease pit, though.
        Can’t wait for it to be finished!!!! drooling from the smell.

      25. Just saw this recipe and had to make it- immediately! And OMG! Beyond any hopes I had– SO freaking good!! Your recipes often have a lot of ingredients and steps, but they are always well worth the effort! Thanks for another delicious treat.

      26. A friend brought this over for dessert…. AMAZING!!!! (Such a good friend to share that yumminess)
        Want to eat it for every meal….Soooo good. Thanks!

      27. For future reference, since you say the coconut flour needs to be pretty precisely measured–just weigh it instead of giving volumetric measurements!

      28. All of your recipes look amazing! However I am EGG free so many are not an option… Have you done any experimenting with egg substitutions with your baked goods?

      29. This is an awesome recipe! I replaced the honey and syrup with stevia and used organic applesauce in the batter instead of oil. SO GOOD! Thanks!!!!!

      30. I made this and it AMAZING! I also made some lemon coconut ice cream and the tartness was perfect paired with the dish. So good!

      31. I asked my daughter to make this…amazing taste. So great to eat something this good and not have the tummy bloat afterwards!!!

      32. Made these today, yippie it came out super good. Made them once before, last summer, and sub’d the chocolate for fresh peaches and it turned out awesome as well. YUM

      33. Your directions aren’t clear and are frustrating. You need to be more clear wtf to do with the eggs. I’m so confused and I’m someone who cooks a lot and bakes a lot. And I’m over here about to freak out because I don’t understand this crap. Sucks cause I really want this to come out nice but it seems like it’ll be trash at the end.

      Leave a Comment

      Your email address will not be published. Required fields are marked *

      DON’T MISS A BITE

      Sign up for my PaleOMG newsletter to get recipes,
      discounts, and stories straight to your inbox for FREE!

      Don't Miss A Bite!

      Sign up for my PaleOMG newsletter to get recipes, discounts, and stories straight to your inbox for FREE!