Pumpkin Bread Pudding
Ingredients
The base
-
1
batch
Paleo Pumpkin Bars, made without chocolate
The filling
-
⅓
cup
currants
-
1
can
coconut milk
-
2
large
eggs
-
1
tablespoon
vanilla extract
Instructions
- Cut the Paleo Pumpkin Bars into 1-inch cubes and let them dry out for 6 hours.
- Place the dried bread cubes in a 1.5 quart Pyrex bowl.
- Scatter the currants over the bread cubes.
- In a Vitamix, blend the coconut milk, eggs, and vanilla extract until smooth.
- Pour the mixture over the bread cubes evenly.
- Cover the bowl and bake at 350°F for 30 minutes.
- Remove the cover and bake for an additional 15 minutes until the tops are lightly browned.
- Serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
200mg
Cholesterol
150mg
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