Breakfast Bread Pudding

Submitted by: Nikki Orth

Servings: 8-12

Ingredients: Coconut Bread
2/3 c. coconut flour
8 eggs
½ tsp. baking powder
½ tsp. salt
½ c. coconut oil or ghee or grass-fed butter
1 Tbsp. pure maple syrup (optional)
1 Tbsp. cinnamon

Bread Pudding
1 coconut bread recipe, cut into 1/2 inch cubes and left out to dry overnight.
4 Tbsp. ghee or coconut oil, melted
4 eggs
3 c. coconut milk
1/3 c. coconut palm sugar (optional)
1 Tbsp. vanilla
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
3 bananas, sliced
½ c. sliced almonds, toasted.

Instructions: Coconut Bread
1.Preheat oven to 400 degrees.
2.Whisk together the coconut flour, salt, and baking powder.
3.In another bowl, beat the eggs. Whisk in the melted butter.
4.Add the coconut flour mixture to the egg/butter mixture and stir to combine.
5.Pour in an 8×8 baking dish. Bake for 30-35 minutes or until golden brown.

Bread Pudding

1.Preheat oven to 375 degress and spread bread cubes evenly into a greased casserole dish.
2.In a bowl, whisk eggs and then mix in the rest of the ingredients, folding in bananas at the end.
3.Pour mixture over coconut bread and bake for 1 hour or until the egg mixture is cooked through.
4.Serve warm topped with toasted almonds and crispy bacon on the side.

Notes: Can also be made into a dessert. Make a caramel sauce using equal parts ghee and coconut palm sugar, melted and caramelized on a stove top over medium heat. Stir constantly. Careful not to burn!

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.