Best 3 Paleo Blueberry Bread Pudding Recipes
Indulge in the delightful flavors of paleo blueberry bread pudding, a delectable dessert that combines the comforting warmth of bread pudding with the vibrant sweetness of blueberries. This paleo-friendly recipe offers a healthier take on the classic dish, using almond flour and coconut sugar to create a gluten-free and refined sugar-free treat. Savor the moist and tender texture of the bread pudding, enhanced by the burst of juicy blueberries in every bite. Whether you're following a paleo diet or simply seeking a wholesome and satisfying dessert, this blueberry bread pudding is a perfect choice. Discover the detailed recipe along with variations for a vegan version and a traditional bread pudding recipe with step-by-step instructions, cooking tips, and nutritional information.
Check out the recipes below so you can choose the best recipe for yourself!
BLUEBERRY BREAD PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 eggs, 1 cup milk, 1/2 cup sugar and 1/4 teaspoon cinnamon in a large bowl. Add 4 cups bread cubes and 1 cup blueberries; let soak 30 minutes. Butter a large sheet of nonstick foil and add the bread mixture. Fold in the sides of the foil and seal to form a packet, leaving room for steam to circulate. Grill over indirect heat, rotating the packet a few times, 35 minutes.
OVER-THE-TOP BLUEBERRY BREAD PUDDING
This delicious southern blueberry bread pudding boasts out-of-this-world flavor and eye appeal. You just may want to skip the main course and go straight to dessert. It's a favorite for our summer celebrations. -Marilyn Haynes, Sylacauga, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5 minutes before serving., For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.
Nutrition Facts : Calories 869 calories, Fat 54g fat (33g saturated fat), Cholesterol 195mg cholesterol, Sodium 344mg sodium, Carbohydrate 89g carbohydrate (65g sugars, Fiber 1g fiber), Protein 11g protein.
THE BEST BLUEBERRY BREAD PUDDING
Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.
Provided by Chef John
Categories Everyday Cooking Special Collection Recipes New
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
- Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
- Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
- Serve slightly warm or at room temperature.
Nutrition Facts : Calories 475.5 calories, Carbohydrate 56 g, Cholesterol 200.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 390.4 mg, Sugar 31.8 g
Tips:
- Use fresh or frozen blueberries: Fresh blueberries are best, but frozen blueberries can also be used. If using frozen blueberries, thaw them before using.
- Use unsweetened almond milk: Sweetened almond milk will make the bread pudding too sweet. If you don't have unsweetened almond milk, you can make your own by mixing 1 cup of almond milk with 1 tablespoon of lemon juice. Let it sit for 5 minutes before using.
- Use pure maple syrup: Pure maple syrup is the best sweetener for this recipe. It has a rich, delicious flavor that complements the blueberries. If you don't have pure maple syrup, you can use honey or agave nectar.
- Don't overmix the batter: Overmixing the batter will make the bread pudding tough. Mix just until the ingredients are combined.
- Bake the bread pudding until it is set: The bread pudding is done baking when it is set in the center. A toothpick inserted into the center should come out clean.
Conclusion:
This paleo blueberry bread pudding is a delicious and healthy dessert that is perfect for any occasion. It is made with simple ingredients and is easy to make. This bread pudding is also a great way to use up leftover blueberries. So next time you have a craving for something sweet, try this paleo blueberry bread pudding. You won't be disappointed!
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