Blackberry Walnut Bread Pudding Cake

From its humble roots - originating as a thrifty recipe to use up leftover stale bread - the once-plebeian bread pudding has since garnered a reputation for itself as a classic and versatile favorite.


There’s nothing my mom loves more than a good bread pudding. There’s also nothing more challenging to bake using only "compliant" ingredients — bread: not compliant; pudding: not compliant. Wonderful.

But for my mom’s birthday this past weekend, we took on the challenge. She’s worth it. :)


Bredesen Protocol Approved 

Plant Paradox Approved

Keto

Paleo

Dairy Free

Gluten Free

Grain Free



INGREDIENTS


2 Tbs Coconut Oil, Melted

1/2 c Blackberries, Whole

3 Eggs

1/2 c Coconut Milk

1/3-2/3 tsp Pure Monk Fruit *

1 1/2 tsp Apple Cider Vinegar

1 1/2 tsp Vanilla Extract

1 1/2 tsp Cinnamon

1 tsp Baking Soda

1/2 c Walnuts, Chopped

1 c Almond Flour

1 Tbsp Psyllium Husk

1/2 c Blackberries, Chopped *


* For a sweeter taste, use 2/3 tsp monk fruit

* Alternatively, mix 1/4 c chopped blackberries with 1/4 c whole blueberries


PREP

  1. Preheat oven to 350°F. Grease a 9" x 13” pan with melted coconut oil. Make sure the oil is evenly distributed over the bottom and sides of the pan.

  2. Evenly distribute 1/2 cup of whole blackberries in the greased pan.

  3. In a mixing bowl, combine the eggs, coconut milk, monk fruit, apple cider vinegar, vanilla, cinnamon, and baking soda. Mix thoroughly.

  4. Add the almond flour and psyllium husk and mix thoroughly, making sure all clumps dissolve.

  5. Gently mix in the chopped blackberries and walnuts.

  6. Pour the batter on top of the blackberries in the pan, spreading an even layer throughout.

  7. Bake for 30 minutes, or until the edges begin to golden. To check, insert a toothpick into the center; if it comes out clean, it’s done. Remove from oven and let cool completely.

  8. Using a spatula or butter knife, start to separate and loosen the cake from the pan. Once sufficiently loosened, place a large serving platter on top of the pan, and quickly flip both pan and plate upside down, allowing the cake to fall onto the platter.

  9. Optionally, garnish with extra sliced walnuts and blackberries, and serve with coconut milk whipped cream.



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