Paleo Caramel Apple Bread Pudding

Am I dizzy? Am I dreaming? Or does my whole house smell deliciously like hot caramel apples? This luscious treat seems complicated but isn’t. Just 4 easy layers: coffee cake batter, sliced apples, coconut milk-egg custard, streusel topping, and bake. Oh yum! Bread Pudding originated in ancient times (no one knows when – Egypt, Rome, or England?) as a “poor man’s” pudding using stale bread, sugar, milk, and eggs. This Paleo-adapted version doesn’t use bread, milk, or sugar. In fact it’s free of gluten, grains, dairy, sugar, and processed foods. Ha! I used low-sugar Granny Smith apples, peeled and sliced very thin. As a result, this irresistible treat is is very low in carbs and sugars, so it won’t spike blood sugar or cause weight gain if you use the suggested non-glycemic sweeteners. Wonderful alone, it tastes even more tantalizing with Paleo Caramel Sauce and Instant Coconut Whipped CreamWatch out for happy faces when you serve this one! No equipment required. Food processor or blender are optional. Yield: an 8×8 or 9×9-inch baking pan. Serves 9.


Step 1) Spread the coffee cake batter into the bottom of the pan.


Step 2) Cover with a layer of apples.


Step 3) Pour the egg custard over the apples.


Step 4) Sprinkle the streusel on top. Put it in the oven. Yay! You did it!


Enjoy with Paleo Caramel Sauce and Instant Coconut Whipped Cream.

Paleo Caramel Apple Bread Pudding




    Make the Layers in This Order:
    Caramel Apple Layer:
  1. Preheat oven to 350º F. Get out an 8x8, or 9x9-inch glass or non-toxic square baking pan. Grease with coconut oil.
  2. In a medium mixing bowl, stir together all the caramel apple ingredients, and set aside to allow the apples to soften.
  3. Egg Custard Layer:
  4. In a small mixing bowl, blender, or food processor, mix all custard ingredients together. Let it sit for a few minutes.
  5. Streusel Topping:
  6. In a small mixing bowl, whisk together all the streusel ingredients together and set aside for a moment.
  7. Coffee Cake Layer:
  8. In a medium mixing bowl or food processor, mix the coffee cake WET ingredients: eggs, vinegar, vanilla, sweetener, and coconut butter.
  9. To the ingredients above, add the DRY ingredients: almond meal, salt, baking soda, and nutritional yeast, if using. Work quickly now to assemble and bake, because the soda and vinegar have started the rising action.
  10. Assemble and bake:
  11. Working comfortably fast, spread the bottom layer of coffee cake batter into the prepared pan. Cover with a 2nd layer of apples. Pour the 3rd layer, the egg custard over the apples. Sprinkle the 4th layer, the streusel evenly on top. Put it in the oven. Yay! You did it!
  12. Bake 35 – 40 minutes or until the topping is barely toasted, and your whole house smells like caramel apples. Cool on a rack 30-60 minutes. Serve warm with Instant Coconut Whipped Cream and Paleo Caramel Sauce.

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