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Paleo Cranberry Bread Pudding

I’ve tried, oh how I’ve tried, to fall in love with pumpkin pie over the years, but I can’t even fake it for Thanksgiving. I’m just not that enamored with the orange stuff.  Wish I were, because it’s so good for you, but this year I’m finally making peace with the fact that we’ll never be tight. Of course, there are always exceptions and pumpkin-wise they include a good, moist pumpkin bread and Chef Bill’s Pumpkin Chiffon Pie.

But my true love, the one which makes me salivate for sweets this time of year: the simple, nutrition-infused and highly underrated cranberry. It’s not just a condiment – heavens no! Although I do make sugar-free cranberry sauce year round (bags of cranberries freeze beautifully).  It’s a fabulous dessert topping, peanut butter sandwich pairing, and is great on pancakes. And last week I discovered, it makes a fabulous bread pudding. Actually, I consider this to be a match made in heaven. A winter dessert using a North American fruit as the star. You’ll love this recipe so much, you just may ask the next cranberry you see to take a bow.

My favorite topping for this dessert is coconut whipped cream. Easy and delicious, and as adorable as a cloud.

Have a Blessed Thanksgiving…



Paleo Cranberry Bread Pudding
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 30 minutes
Paleo Cranberry Bread Pudding
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 30 minutes
Ingredients
  • 1 batch sugar-free cranberry sauce See recipe link above
  • 1 cup almond meal or flour
  • 1 cup coconut flour
  • 1 teaspoon salt
  • 2 teaspoons dried ginger powder
  • 2 teaspoons baking soda
  • 1 box vanilla sugar-free pudding
  • 5 eggs room temperature, if possible
  • 1/3 cup coconut oil
  • 1/2 cup dried currents, gooseberries, or raisins
  • 1 cup cinnamon or red roobios tea boiling hot
Servings: people
Instructions
  1. Preheat oven to 355 Place hot cup of tea in cereal bowl or small mixing bowl and add dried fruit. Let sit while mixing other ingredients.
  2. Place all dry ingredients in a large mixing bowl and sift thoroughly with whisk or fork.
  3. Beat eggs thoroughly (I prefer using a blender, quicker and easier). Add to bowl.
  4. Using same blender, blitz the cranberry sauce and soaked dried fruit (include any leftover tea) for about 30 seconds (it’s OK if there a few solid bits and pieces) and pour into mixing bowl.
  5. With a wooden spoon, blend thoroughly and then add coconut oil (if it’s rock hard, soften or liquefy by placing in the microwave for 20 seconds). Blend till smooth.
  6. Spray a ceramic casserole dish with cooking spray. Pour batter into dish and bake uncovered for 45 minutes on bottom rack.
  7. Shut oven off and let sit in cooling oven for another 30 minutes. Serve immediately while still warm and spoon into bowls. If desired, top with coconut whipped cream or vegan vanilla ice cream.
Recipe Notes

Sooo delicious. And no sugar hangover!

Sooo delicious. And no sugar hangover!

 

 

Coconut Whipped Cream = no dairy hangover either!

Coconut Whipped Cream = no dairy hangover either!

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Comments (2)

  • Sandra H. 4 years ago Reply

    This sounds wonderful! Thanks for sharing this recipe! Happy Thanksgiving!

    Stacey Morris 4 years ago Reply

    I just had a bowl this afternoon, heated in the toaster oven and dolloped with coconut whipped cream. YUM!

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