Paleo Blueberry Bread Pudding Food

PALEO BLUEBERRY BREAD PUDDING

Steps:

• Preheat oven to 375.
• Combine the egg, almond and tapioca flours, coconut sugar, vanilla and yogurt.
• Make sure it's mixed well and not lumpy.
• Add the blueberries and incorporate.
• Pour into a lined baking dish (I used a bread/meatloaf pan).Bake for about 20 minutes, or until set in the center.

ALMOND FLOUR KETO BLUEBERRY BREAD RECIPE

Steps:

• Preheat the oven to 350 degrees F (176 degrees C). Line a 8x4 loaf pan with parchment paper, with the paper hanging over at least the two long sides.
• In a large bowl, stir together the dry ingredients - almond flour, sweetener, baking powder, xanthan gum (if using), and sea salt.
• Stir in the almond milk, melted butter, eggs, and vanilla, until smooth. Stir in the lemon zest (no juice). Fold in the blueberries.
• Transfer the batter into the lined loaf pan. Press evenly to make a smooth top.
• Bake for 40 minutes. Tent the top with foil, then continue baking for 10-15 minutes, until an inserted toothpick comes out clean. Let the bread cool completely before moving out of the pan.
• In a small bowl, make the glaze by whisking together 1 tablespoon lemon juice (15 ml) and powdered sweetener. If glaze is too runny, add more sweetener a bit at a time until you get the consistency you want. Once the bread has cooled, drizzle the lemon glaze over it.

EASY (AND CRAVE-WORTHY) LEMON BLUEBERRY BREAD

Steps:

• Preheat the oven to 350°F.Line an 8×4 inch loaf pan with parchment paper and set aside.In a bowl, combine the almond flour, coconut flour and baking soda. Set aside.In another bowl combine the eggs, almond milk, honey, coconut oil, mashed bananas and lemon zest.Pour the wet mixture into the dry and stir to combine.Gently fold in the fresh blueberries.Pour the batter into the prepared loaf pan.Bake for 25 minutes until the top is golden brown, then tent with foil and bake for another 25-35 minutes or until a toothpick inserted in the center comes out clean.Remove from the oven and allow to cool completely before cutting.

BLUEBERRY BREAD

Steps:

• Preheat oven to 350 F.
• Grease two 3 ¼" mini ​bread pans with coconut oil spray and set aside.
• Mix almond flour, cinnamon and baking soda​ together in a mixing bowl and set aside.
• Whisk eggs, honey, vanilla extract and apple cider vinegar​ in a separate bowl, and pour over dry ingredients. Combine until no lumps remain. Fold in blueberries, and divide the batter into the two mini bread pans. Bake for 35 minutes or until a toothpick comes out clean when inserted.
• Let cool completely and refrigerate for 2+ hours, as this yields for better slicing.​ Slice each loaf into 6 equal parts.

BLUEBERRY, BREAD PUDDING

Steps:

• In a butter 8 X 8 oven proof pan place 1/2 the bread cubes in pan place 1/2 the blueberries top remaining bread and then blueberries.
• Mix eggs, cream, milk, zest, cinnamon, extract, sugar and salt.
• Pour over bread pressing gentle to submerge bread then cover with plastic wrap and soak for one hour.
• Preheat oven 350.
• Remove wrap sprinkle brown sugar on top and dot with butter.
• Bake in oven for 45-50 minutes.
• Just before serving heat caramel and whiskey in a microwave proof dish.
• Dust pudding with powdered sugar and pour some sauce over pudding.

PALEO LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper or spray pan generously with nonstick cooking spray.
• In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda and salt.
• In a separate large bowl, whisk together all wet ingredients: eggs, maple syrup, lemon juice, and lemon zest. Add dry ingredients to wet ingredients and mix well to combine. Lastly, fold in blueberries.
• Pour batter into prepared loaf pan and spread out evenly. Bake for 40-50 minutes until tester comes out clean. Allow loaf to cool completely in the pan before removing.
• Once loaf is cooled completely, make your glaze: Place a small pot over low heat and add coconut milk, lemon juice, jam and lemon zest. Stir constantly until ingredients are well-combined. Drizzle glaze on top and garnish with zest from 1 lemon. Cut into 8 slices and enjoy!

PALEO BLUEBERRY BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Brush enough coconut oil into a 9x5-inch loaf pan to completely coat the inside.
• Whisk eggs together in a large bowl; add coconut milk, coconut sugar, and vanilla extract and whisk until smooth. Mix coconut flour, blueberries, orange zest, sea salt, cinnamon, baking soda, and baking powder into egg mixture and whisk until batter is just mixed; pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in pan before removing and cutting into cubes.

BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Place bread cubes and blueberries in an 8 x 8 inch baking dish
• In a medium bowl mix eggs, coconut milk, honey, cinnamon, and vanilla
• Pour egg mixture over bread and blueberries
• Bake at 350°F on lower oven rack for 40-50 minutes
• Remove from oven and allow 15 minutes to set
• Serve

BLUEBERRY CHOCO-COCONUT BREAKFAST PUDDING (VEGAN, PALEO)

Steps:

• Process all of the ingredients until smooth.
• Top with the coconut shreds and enjoy!

BLUEBERRY BANANA BREAD PUDDING

Steps:

• Slice the Hawaiian sweet rolls into cubes.
• Place the cubed rolls in a greased 9 x 13 casserole dish.
• Whisk the eggs, milk, vanilla, lemon juice, nutmeg and cinnamon together in a medium mixing bowl.
• Pour the mixture over the Hawaiian sweet rolls.
• Toss everything together, then top with the sliced bananas and blueberries.
• Combine the brown sugar and flour, fold in the butter and mix until a crumble forms then sprinkle over the bread pudding.
• Place in the oven at 375°F for 40 minutes.
• Remove from the oven and drizzle the honey on top, then dust with the powdered sugar.

EASY BLUEBERRY BREAD PUDDING RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit. .
• Spray a 10-inch cast-iron skillet (or use a similarly sized baking dish) with baking spray. Note: If you don't have a cast-iron skillet, use a similarly sized casserole or baking dish.
• To skillet, add bread. Sprinkle berries over top of bread and allow some to naturally fall in between cubes of bread.
• In a bowl, whisk together the milk, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, salt, sugar and lemon zest.
• Pour milk mixture over bread and just GENTLY press bread down to soak up some of the milk mixture. Dollop blueberry jam over top of bread pudding (if using). Let sit for 10 to 15 minutes.
• Bake for 65 to 70 minutes until cooked through and set (if it browns too quickly, top with aluminum foil). Check to see if it's done with a wooden skewer (when inserted in the centre of the bread pudding, it should come out clean).Note: The bread pudding will rise as it bakes, but fall a little as it cools.
• Carefully remove from the oven and let cool for 30 minutes before serving. Serve warm with whipped cream or vanilla ice cream. Enjoy!Note: Bread pudding is best enjoyed freshly made. However, any leftovers can be properly stored in an airtight container in the fridge and used within 3 to 4 days, reheating when ready to enjoy.

HEALTHY BLUEBERRY OATMEAL BREAD RECIPE

Steps:

• Heat the oven to 160C/320°F. Line a loaf pan with parchment paper.
• Toss the berries with 2 Tbsp flour. This will prevent them from setting on the bottom of the pan and keep them scattered throughout the batter.
• In a large bowl, mix together the remaining flour, oats, baking powder, salt, cinnamon, and nutmeg.
• In another bowl, whisk together the eggs, buttermilk, coconut butter, honey, and vanilla.
• Add the egg mixture to the flour and oats mixture, and whisk until there's no more dry flour.
• Gently fold the berries into the batter.
• Pour the batter into your prepared loaf pan and bake for 45-50 minutes. The loaf is done when the top is raised and dry, and when a toothpick inserted into the center of the cake comes out clean.
• Let it cool on a rack for at least 20 minutes before slicing.

BLUEBERRY BREAD PUDDING | TRAEGER GRILLS

Steps:

• Beat the eggs in a large mixing bowl. Whisk in the sugar, milk, vanilla, cinnamon, and salt.
• In another large bowl, combine the bread and 2 cups (200 g) of the blueberries.
• Pour the egg mixture over the bread-blueberry mixture and let sit for 30 minutes. Meanwhile, place muffin liners in a muffin tin.
• When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
• Spoon the bread-blueberry mixture into the prepared cups; evenly top each with the remaining cup of blueberries, pressing them gently into the pudding with the back of a spoon.
• Dust the top with sugar.
• Arrange the pan directly on the grill grate and smoke for 30 minutes.
• Increase the temperature to 350F (180 C), and bake until the pudding is set and golden brown on top, about 25 minutes.
• Let cool slightly, then sift powdered sugar on top. Serve warm with sweetened whipped cream or vanilla ice cream, if desired.

PALEO BLUEBERRY BREAD

Steps:

• To begin, preheat your oven to 350 degrees.
• Line a loaf pan with parchment paper or spray it with non-stick cooking spray. (I use ghee spray.)
• Sift into a bowl, the coconut flour, tapioca flour, salt, baking soda and cinnamon. Set that aside for a moment.
• In your mixing bowl, beat the eggs.
• Add in the melted butter, maple syrup, vanilla extract, the lemon zest and lemon juice and mix them all together.
• Add in your dry ingredients and mix it together until it is just combined. Be sure to scrape the bowl with a rubber scraper and incorporate all of the ingredients.
• Gently fold the blueberries into the batter.
• Pour the batter into your prepared loaf pan.
• Bake this for 50-55 minutes or until a wooden pick inserted into the center comes out clean.
• Allow the bread to cool for 10-15 minutes before removing it from the loaf pan to cool on a rack.
• Enjoy!