Lemon Apple Caramel Bread Pudding

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Lemon Apple Caramel Bread Pudding

Bread pudding is another traditional Italian dessert and combining lemon, apples, and caramel makes this a perfect family dessert.  The lemon bread is perfect for serving with fresh fruit or to enjoy a slice with an afternoon cup of tea!

This is the longest recipe in the book, but if you can go through each step you will have a lovely dessert! You can also find this recipe in my cookbook: Paleo Italian Cooking.

 

Ingredients

  • Ingredients for Lemon Bread:
  • 1 and 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/3 cup coconut sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 lemons (zest)
  • 2 lemons (juiced)
  • 1 and 1/2 teaspoon vanilla
  • 3 large eggs (whisked)
  • 1/3 cup coconut milk (full fat)
  • 2 tablespoons coconut oil (melted)
  • ---------------------
  • Ingredients for Bread Pudding:
  • 1 cup/can of coconut milk (full fat
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2/3 cup coconut sugar
  • 3 large eggs (room tempurature)
  • 1 and 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 lemon loaf cut into cubes
  • --------------------
  • Ingredients for Apple Topping:
  • 3 baking apples, peeled, halved, cored and copped
  • 1 lemon (juiced--about 1 tablespoon)
  • 3/4 cup ground cinnamon
  • 1/2 cup coconut sugar
  • 1/4 cup unsalted butter (cubed)
  • 1/4 cup walnuts (chopped--optional)
  • --------------------
  • Ingredients for Paleo Caramel Sauce:
  • 1 can coconut milk (full fat)
  • 1/2 cup coconut sugar
  • 1 tablesppon unalted butter
  • 1 and 1/2 teaspoon vanilla extract
  • 1/8 teaspoon sea salt

Directions

  1. To prepare the bread: Preheat oven to 350 degrees F

    • In a medium mixing bowl, add almond flour, coconut sugar, baking soda, baking powder, salt and lemon zest.  Mix with a fork to ensure all ingredients are smooth.
    • In a separate medium bowl, combine lemon juice, vanilla, eggs, coconut milk and coconut oil.
    • Pour wet ingredients into dry and combine together.
    • Prepare a loaf pan by brushing with coconut oil to coat.
    • Bake for 35-40 minutes or until a toothpick comes out clean after inserted.
    • Remove from oven and allow to completely cool before removing from pan.
  2. Directions for Bread Pudding:

    • Lets start with the bread pudding--warming a saucepan over medium heat, add in coconut milk, cream and butter and bring to a low simmer, stirring the mixture often.
    • Whisk in the coconut sugar, eggs, cinnamon, nutmeg and vanilla for about 2-3 minutes
    • In a mixing bowl, combine all ingredients for the apple topping and set aside.
    • Take 6 ramekins or one baking dish and brush with coconut oil to coat.
    • Fill each ramekin 1/2 way with the cubed bread or in the baking dish, then pour in the liquid mixture to top about 3/4 of the vessel.  Top with apple mixture then place on a baking sheet.
    • Bake for about 25 minutes.
    • In a medium saucepan add in coconut milk, and coconut sugar over a medium heat and whisk together while bringing to a boil.  Add in butter, vanilla and sea salt while a gentle whisk.  Reduce to a low temperature and continue stirring for about 5 minutes.
    • Remove from heat and transfer to a bowl and let cool.  When ready to use, whisk vigorously until glossy.
    • Once the bread puddings are done and ready to serve, drizzle a little of the caramel sauce over each top.

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