“Bread” Pudding with Blueberry Compote

My mum’s bread pudding was one of my favorite desserts as a child. This version is creamy and soft, and it’s just sweet enough to satisfy a sweet tooth after a meal.

PREP TIME: 10 MINUTES

COOK TIME: 40 MINUTES

PASSIVE TIME: 40 MINUTES

MAKES: 12 SERVINGS

SERVING SIZE: 1 SLICE WITH 2 TABLESPOONS COMPOTE

For the bread

7 large eggs

¹⁄₂ cup (3.5oz/100g) butter, melted

2 tbsp coconut oil, melted

1 tsp baking powder

2 cups (7oz/200g) almond flour

¹⁄₂ tsp salt

¹⁄₂ tsp xanthan gum

2 tbsp confectioners erythritol

1 tbsp unsweetened cocoa nibs

1 tsp ground cinnamon

¹⁄₄ tsp ground ginger

For the pudding

3 large eggs

³⁄₄ cup (5.7fl oz/170ml) unsweetened almond milk

³⁄₄ cup (5.7fl oz/170ml) heavy whipping cream

1 tsp vanilla extract

For the compote

¹⁄₂ cup (5oz/150g) blueberries (fresh or frozen)

¹⁄₂ cup (4fl oz/120ml) water

1. Preheat the oven to 355°F (180°C), and line a 4.5 x 8.5-inch (11.5 x 21.5cm) loaf pan with parchment paper.

2. Combine the eggs in a large bowl and whisk for 1 minute or until the eggs become smooth and creamy. Add the butter and coconut oil, and whisk for 1 additional minute.

3. Add the baking powder, almond flour, salt, and xanthan gum. Mix until the ingredients become thick and smooth. Pour the batter into the prepared pan and transfer to the oven to bake for 45 minutes or until a toothpick inserted into the middle comes out clean. Remove from the oven to cool for 20 minutes.

4. Slice the cooled loaf into 12 equal-sized slices. Place six slices in a single layer in the bottom of a 5 x 8-inch (12 x 20cm) casserole dish, and evenly sprinkle the erythritol, cocoa nibs, cinnamon, and ginger over the slices. Repeat the process with the remaining slices.

5. Make the pudding by combining the eggs, almond milk, whipping cream, and vanilla extract in a medium bowl. Mix well to combine.

6. Pour the pudding over the bread. Transfer to the oven and bake for 30 to 40 minutes or until the egg mixture is fully cooked and set. Set aside to cool for 20 minutes.

7. While the bread pudding is baking, make the compote by combining the blueberries and water in a medium pan placed over medium heat. Bring to a boil and cook for 5 minutes, then use a potato masher to crush the ingredients until no large lumps remain.

8. Slice the cooled bread pudding into 12 equal-sized slices, then drizzle the warm compote over top of each serving. Store the bread pudding and compote in separate airtight containers for up to 7 days.

Tip The xanthan gum adds height to the bread and creates a more malleable texture, but it can be omitted if you prefer a denser bread.

NUTRITION PER SERVING

300
CALORIES

29.5g
TOTAL FAT

5g
TOTAL CARBS

2.5g
NET CARBS

10g
PROTEIN

“Bread” Pudding with Blueberry Compote