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Paleo Tropical Bread Pudding

Posted on Feb 19, 2016 | 2 comments

Paleo Tropical Bread Pudding

Paleo Tropical Bread Pudding


Here’s a wonderfully dense, delicious Paleo Tropical Bread Pudding, packed with mouth-watering fruity goodness. It’s a substantial, ultra-moist dessert, made naturally sweet by using crushed pineapple and banana. Every bite is a lip smacking delight.

 

Paleo Tropical Bread Pudding is one of my favorite desserts on the blog. I am not a big one for traditional cakes; I don’t like their airy texture. This heavier dessert is dense, and full of scrumptious bits of pineapple and raisins. Truly the opposite of a plain, airy cake.

 

My taste testers could not decide if Paleo Tropical Bread Pudding was more like a dense cake or a bread pudding, but the majority of them declared it to be “pudding” like. (Thanks go out to all my guinea pigs, love you all.) I went with the majority, called it bread pudding, then let them fight over the last piece.

 

Paleo Tropical Bread Pudding

 


Paleo Tropical Bread Pudding

  • Prep time:  30 minutes
  • Cook time:  40 minutes
  • Servings:  8-10

DRY INGREDIENTS:

  • 1 1/2 cups almond flour, or cashew flour
  • 2/3 cup ground golden flaxseed meal (must be golden flax meal)
  • 1/3 cup arrowroot  or tapioca flour
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 2 tsp. cardamom
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup coconut sugar, or maple sugar, or (1/4 cup xylitol plus 1/4 cup maple syrup)

WET INGREDIENTS:

  • 3 eggs
  • 1/3 cup walnut oil, butter, coconut oil, or any paleo oil of choice, melted
  • 2 tsp. vanilla extract
  • 2 tsp. apple cider vinegar
  • 16 oz. canned, crushed pineapple, in pineapple juice (don’t drain)
  • 2 medium ripe bananas, mashed (around 1 cup)
  • 1/2 cup dark raisins

(Payton’s Paleo 30 Day Challenge friendly if xylitol is the sweetener, and raisins are omitted)

 


1) Pre-heat oven to 375°.

2) Whisk all dry ingredients together. Set aside.

3) Using a stand or hand mixer, beat eggs on high-speed for 30 seconds, then add the remainder of ingredients, beating until well mixed.

4) Add wet ingredients to dry ingredients, stirring to mix very well.

5) Grease a 9″x 13″ baking dish, or a 9″ or larger spring form pan. Pour batter into pan. (I use butter to prepare my pan.)

6) Bake for 35 – 40 minutes, or until top is browned evenly.

 

Allow the Paleo Tropical Bread Pudding to cool before serving. I like the taste of it even better after it has chilled a few hours in the fridge.

 

Paleo Tropical Bread Pudding

Made in a 9″ spring form pan. I decided to not use the glaze, as that made it too sweet.

 

Tropical Bread Pudding

Made in a bundt pan with parchment paper on the bottom. Otherwise, would have been hard to pop out, due to the density.

 

2 Comments

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  1. Megan

    This bread pudding made me think of Easter! It’s a perfect dish for the upcoming holiday. I loved it so much and can’t wait to make it again!

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