The Best Cake Batter Bread Pudding

Total Calories: 2,088.71

Possible Allergies: Sulfites

Ingredients:

  • * -1 1/4 cup white whole wheat flour or 3/4 cup almond meal
  • plus 3/4 cup coconut flour
  • * -3/4 cup erythritol or sugar
  • * -1 teaspoon baking soda
  • * -1/2 teaspoon salt
  • * -1 cup almond milk
  • * -2 teaspoon vanilla extract
  • * 1 teaspoon almond extract
  • * – 1/3 cup applesauce
  • * -1 teaspoon distilled white or apple cider vinegar
  • * -4 cup toasted bread cube (use low carb gluten free bread based on
  • your preference)
  • * -2 tablespoon sprinkle (leave out for a sugar free paleo version)

Instructions:

  1. Preheat oven to 350°F. Grease an 8×8 baking dish and set aside.
  2. In a large bowl, combine the flour, erythritol or sugar, baking soda, and salt. Add in the almond milk, vanilla extract, almond extract, applesauce, and vinegar and stir until completely incorporated. Gently fold in the bread crumbs, then stir in the sprinkles.
  3. Spread into the prepared baking dish and bake in the oven at 350°F for 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool before cutting into 8 pieces. Devour.

Instructions:

  1. Preheat oven to 350°F. Grease an 8×8 baking dish and set aside.
  2. In a large bowl, combine the flour, erythritol or sugar, baking soda, and salt. Add in the almond milk, vanilla extract, almond extract, applesauce, and vinegar and stir until completely incorporated. Gently fold in the bread crumbs, then stir in the sprinkles.
  3. Spread into the prepared baking dish and bake in the oven at 350°F for 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool before cutting into 8 pieces. Devour.

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Original Author

Cake Batter Bread Pudding







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