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Welcome to my recipe blog! I document my adventures in the kitchen, my love for food, and my journey back to health through healthy cooking. Hope you have a nice stay!

Chocolate Pumpkin Almond Bread Pudding

Chocolate Pumpkin Almond Bread Pudding

This recipe has been adapted from Chloe Coscarelli’s Chocolate-Pumpkin Bread Pudding recipe in the New York Times.

Serving Size: 6-7 small ramekins

Ingredients:

  • 1/2 cup full fat coconut milk

  • 1/2 15 oz can organic pumpkin puree

  • 1/4 cup maple syrup

  • 1/4 tsp salt

  • 1/2 tsp ground cinnamon

  • 1 tsp all spice

  • 1/2 tsp ground ginger

  • 1/2 cup dark chocolate chips (I use Guittard)

  • 5 cups cubed almond bread or gluten free bread of choice

  • 1 tbsp coconut sugar for coating and topping

Instructions:

  1. Make almond bread using my recipe here or find a good gluten free/paleo bread

  2. Cube bread and set 5 cups aside.

  3. Preheat oven to 350 degrees F.

  4. Mix coconut milk, pumpkin, maple syrup, salt and all spices listed in a bowl in a blender or using an immersion blender.

  5. Pour mixture on top of cubed bread in a large mixing bowl. Add in chocolate chips. Slowly fold everything to combine.

  6. Grease the bottom of each ramekin with a little butter or oil.

  7. Sprinkle 1/4 tsp coconut sugar on the bottom of each ramekin. Place bread pudding mixture in each ramekin. Press down with a spoon so it’s nicely packed. Top with a little more coconut sugar so it helps crystallize in the oven.

  8. Bake for 25-30 mins until top is browned.

  9. Serve warm and enjoy!

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