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
Ingredients
For Urban Poser’s Coconut Flour Pound Cake
- 1/2 cup plus 2 tsp coconut flour, sifted
- 1/4 tsp salt
- 1/4 tsp baking soda
- 5 whole eggs (2 of them separated)
- 1/2 cup coconut oil, softened or liquid
- 1/2 cup honey
- 1 tablespoon vanilla extract
- 2 teaspoons lemon juice
For the rest of the bread pudding
- 1 (14 ounce) can of coconut milk
- 3 eggs, whisked
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- 1/2 cup fresh blueberries
- 1/4 cup dark chocolate chips
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
First make your pound cake
- Preheat oven to 350 degrees.
- Sift the dry ingredients together and set aside.
- 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.
- 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.
- On low/medium-speed, mix the dry ingredients into the wet ingredients. Continue to mix till the batter is smooth and has no lumps.
- 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.
- In a small bowl, beat the egg whites till thick soft peaks form. Fold into the batter.
- 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.
- 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.
- 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.
- Now place your cubed bread into an 8×8 greased baking dish.
- Mix together your bread pudding mixture, folding in the blueberries and chocolate chips so those little guys don’t burst.
- Pour bread pudding mixture over your cubed bread.
- Place in oven and bake for 40-45 minutes, until center is set.
- Remove from oven and let cool for 5 or so minutes.
- You could totally cook this in ramekins and it’d be ridiculously adorable.
- Eat.It.Up. I plan on making 14 more versions of this.
Notes
Note: Be sure to use the ‘dip and sweep(scoop)’ method when measuring coconut flour. Dip the measuring cup into the flour, then lightly sweep over the top with a knife or flat edge. You don’t want to pack the flour. Coconut flour is highly absorbent, so proper measuring is imperative to get a nice cake ‘crumb’.
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You May Also Like:
Cinnamon Banana Waffle Chocolate Chip Bread Pudding
Blueberry & Chocolate Chip Pumpkin Loaf
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Wait… why aren’t you and Sergio dating again?… just sayin’.
Also, this looks deeeevine.
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!
love it!! thank you so much!!
Just beginning to explore Paleo. Looks amazing.
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!
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!
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.
I just made this for New Years Brunch. Holy Balls, this is good.
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.
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!
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!