Secretly Healthy Bread Pudding
It’s healthy but shhh… it’s a secret!
Servings
6
Ready In
120min
Calories
250
Good For
Dessert
About this Recipe
A few days ago, I had some extra pumpkin puree from a festive sourdough bread I was making for a gathering. I wanted to use the puree up so I whipped up a quick pumpkin muffin batter. It smelled so enticing as it baked but when I pulled them out I was disappointed to see they were not quite right…
As you can see, they just fell flat leaving a lot to be desired. The flavor, however, was great! Not wanting to just toss them in the trash, I came up with this secretly healthy bread pudding recipe.
The best part about this recipe is you can use any bread that needs to be used up! I recommend sourdough or wholegrain bread but really anything will work …even failed pumpkin muffins.
Ingredients
- Around 2 cups of cubed bread
- 3/4 cup light coconut milk
- 1 cored apple
- 1 egg
- 1/2 tablespoon ground cinnamon
Any variety of the following:
- 1 finely diced fruit (apple, banana, or mango)
- 1/4 cup dried fruit (raisins, coconut shavings, apricot, or cranberries)
- 1/4 cup nuts (walnuts, pecans, or pistachios)
- 1 tablespoon of seeds (chia, flax, hemp heart, or shelled pumpkin)
[I used raisins, coconut shavings, walnuts, and a blend of seeds including chia, flax, hemp heart, and shelled pumpkin]
Optional for topping:
- Honey
- Greek yogurt
- Coconut milk
This recipe saved my failed pumpkin muffins! When I served this bread pudding to Joe his exact words were “This can’t be healthy“! I love having some sneaky healthy recipes especially to bring to a gathering. Many people think healthy food is only salads and boring foods. I promise you with a little creativity fun foods can be healthy too!
The bread pudding will keep for about a week in the refrigerator. You can also freeze it for longer storage.
Did you make this recipe?
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Step-by-Step Instructions
Step 1
In a blender or food processor add the cored and chopped apple. Blend. Add the coconut milk, egg, and cinnamon and blend again to combine.
Step 2
Cube up the bread into 1-2 inch pieces. In a large bowl mix the bread, liquid from the blender, fruit, dried fruit, nuts, and seeds. Transfer to an oven-safe dish and refrigerate for at least 1 hour (I let mine rest overnight).
Step 3
When you’re ready to bake. preheat the oven to 350F and bake the bread pudding for 40-50 minutes, until it is set and golden brown on top.
Step 4
Remove from the oven and allow to cool to room temperature uncovered. Then cover and transfer to the fridge to cool completely.
Step 5
When ready to serve, top with your desired toppings.
Step 6
Enjoy! Dish also goes really well with morning coffee!
Nutrition
This is about as nutritious as it gets for a sweet treat! If you add a variety of fruits and seeds you can sneak in a ton of vitamins, minerals, and micro-nutrients.
- Protien 15%
- Carb 50%
- Fat 35%
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