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.

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Blueberry and Chocolate Chip Bread Pudding

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4.9 from 11 reviews



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


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 8×8 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.


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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PaleOMG Blueberry and Chocolate Chip Bread Pudding




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  1. Emily says:

    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.

  2. Amy says:

    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.

  3. Martine says:

    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!

  4. Amy says:

    How does this keep? I wanna make it but if I don’t freeze it or something I will eat it in one sitting lol

    1. juli says:

      hmmmm i’m not really sure. it could get soggy in a bad way but it’s worth trying

  5. Nick says:

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

  6. Elizabeth says:

    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?

    1. juli says:

      No I haven’t much

  7. Anna says:

    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!!!!!

  8. Wendy says:

    I would love to see nutrition information on this recipe 🙂

    1. juli says:

      No clue

  9. Abby says:

    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!

  10. Vanessa says:

    Made this delicious dessert tonight – everyone loved it!