As promised, below is the recipe for my Paleo Coconut Pecan Bread Pudding! I made this particular recipe using Mikey’s Muffins, Cinnamon Raisin flavor. The flavor was spectacular using these muffins. You could also use the Original flavor muffins, or your favorite paleo bread recipe. I did like the cinnamon flavor the muffins added to the recipe. Yes, I did take one bite. Although my taste tester approved, I had to check it out for myself. I’ll definitely be freezing some for after The 21-Day Sugar Detox.
Paleo Coconut Pecan Bread Pudding
8 Mikey’s Muffins, Original or Cinnamon Raisin or 8 slices of your favorite paleo bread
1 can + 1 cup full-fat Coconut Milk
½ cup Organic Ghee or grass fed butter
5 Egg Yolks
1 Egg White
1 cup Coconut Sugar
4 oz. full-fat Coconut Milk
1 tablespoon Pure Vanilla Extract
1 cup Bob’s Red Mill Unsweetened Flaked Coconut, 12 oz
½ cup Chopped Raw Pecans
3 Egg Whites, room temperature
4 drops Liquid Stevia or 3 Tbs. Coconut Sugar
1 teaspoon Pure Vanilla Extract
Bob’s Red Mill Unsweetened Flaked Coconut, 12 oz, for garnish
Raw Pecans, for garnish
Preheat oven to 350 degrees F. Place muffins or bread slices in a 9X13-inch baking pan. Scald light coconut milk with ghee or butter. Pour over bread and set aside to soak. Beat 5 egg yolks and 1 egg white in a medium bowl. Add coconut sugar and beat until mixed well. Slowly, add full-fat coconut milk, then vanilla extract. Pour over bread mixture and mix thoroughly. Add coconut flakes and pecans, mix. Bake at 350 degrees F. for 50 to 60 minutes. Remove from oven and set aside. Raise oven temperature to 375 degrees F. Beat egg whites in medium bowl until soft peaks form. Add Stevia or sugar gradually. Add Pure Vanilla extract. Continue to beat until stiff peaks form. Spread mixture over pudding. Sprinkle with flaked coconut and pecans to garnish. Bake at 375 degrees F. for 5 to 7 minutes until meringue turns golden brown. Serve warm. Or, if you’re like me, refrigerate and eat cold.
Serves: 10 to 12
Extra tip: Be sure your coconut milk is scalding hot when you pour it over your muffins or bread. Do not let it get cool before adding egg yolk mixture. If you do, your pudding will not form properly.
Other than the bite of bread pudding (naughty), what did I eat on day 10 of The 21-Day Sugar Detox?
For lunch, I scrambled the leftover egg yolks from the bread pudding with mushrooms, red onions, spinach, and garlic. Yummy!
Dinner was a paleo version of one of my Cajun favorites, Chicken Fricassee. I’ll be sharing that recipe with you tomorrow. I even made a detox approved roux! I served it with a side of Smothered Collard Greens. That recipe is coming later this week. It’s so great to know I can create paleo food that tastes like the food I grew up eating.
I also did another video discussing week one on The 21-Day Sugar Detox, a new cookbook review, and next week’s giveaway. You can check it out here. I’ll be posting it on tomorrow’s day blog. I will have a day and night blog tomorrow. There is just so much I want to share with you to help you on your paleo journey.
I hope you enjoy the recipe! Come back tomorrow for a new recipe and more. Don’t forget to enter my giveaway for Mikey’s Muffins. Just leave a COMMENT on any post this week. I will be picking 5 winners! All it takes is a COMMENT! You could use them to recreate this recipe!
To make it a little easier for you to leave a COMMENT, I’ll ask you a question. What is the hardest part of eating paleo, for you?
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