Brunch Bundle

Sweet Bread Pudding

Sweet Bread Pudding



  • 1/2 loaf collagen chickpea bread cubed
  • 5 eggs yolks
  • 2 eggs
  • 3/4 cup coconut cream
  • 1/4 cup non-dairy milk of your choice
  • 3/4 cup sweetener of your choice - I prefer half xylitol half coconut sugar to lower the glycemic load
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • dash of salt
  • 3/4 cup cranberries or raisins you can pre-soak them in a little orange juice for extra plumpness and flavor
  • 2 medium tart apples chopped to small cubes (optional)

Vanilla Cream sauce:

  • 1 cup coconut cream rest of your can
  • 1 tbsp coconut sugar optional
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg



  1. Grease an 8x8 baking dish with coconut oil / butter / ghee.
  2. In a large bowl whisk together egg yolks, eggs, coconut cream, non-dairy milk, sweetener, cinnamon, vanilla extract and a dash of salt.
  3. Fold in raisins / cranberries, apples and cubed bread. Mix well so that bread absorbs the liquids. You can put it in the fridge for a few hours or overnight.
  4. Bake on 350F for 45 minutes.
  5. While baking heat coconut cream, add coconut sugar (some coconut creams are really sweet so you might not need it). Let it dissolve while continuously stirring. Add in vanilla extract and spices and pour over the portioned out bread pudding till it's warm. To boost nutrition you can stir in come collage powder too 😉

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