Cranberry-Pumpkin Bread Pudding
This delicious bread pudding makes a fantastic breakfast or brunch, especially during the holidays. It’s surprisingly easy to make, and can be prepped the night before that busy family breakfast! Cranberries bring a beautiful fresh burst of flavor to this amazing dish, and are rich in vitamin C, vitamin E, and manganese, an essential nutrient the body requires to ignite your metabolism and keep it burning!
Phase 3 breakfast | Serves 5
Prep time: 25 minutes | Total time: 2 hours
INGREDIENTS
Pudding:
Coconut oil, to grease the pan
2 eggs plus 2 egg whites, 2 yolks reserved for crème
15-ounce can pumpkin
1 1/2 cups boxed coconut milk
3/4 cup birch xylitol
2 teaspoons grated orange zest
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
5 slices sprouted-grain bread, cut in 1-inch cubes
2 cups fresh or thawed frozen cranberries
Grapefruits, to serve
Crème:
1/4 cup birch xylitol
1 teaspoon orange zest
1 cup boxed coconut milk (or less for a thicker creme)
1 teaspoon arrowroot powder
1/2 teaspoon pure vanilla extract
DIRECTIONS
- Lightly grease an 8 x 8-inch square (or 9-inch round) baking dish with coconut oil. In a large bowl, whisk the 2 eggs, 2 egg whites, and next 9 ingredients (pumpkin through ginger). Fold in the bread and cranberries. Spoon the mixture into the prepared baking dish. Refrigerate at least 1 hour. (You can make this the night before and refrigerate it, covered, until morning.)
- Meanwhile, make the crème: In a medium heatproof bowl, whisk the reserved 2 yolks, xylitol, and orange zest. In a small saucepan over medium heat, heat the coconut milk until bubbling around the edges. Remove the pan from the heat, and slowly whisk 1/3 cup of the hot milk into the yolk mixture. Return the pan to medium heat. Whisk the arrowroot into the yolk-milk mixture, and add this to the saucepan. Cook, stirring often, for 3 to 5 minutes, until slightly thickened; do not boil. Remove from the heat, whisk in the vanilla, and transfer to a small bowl. Cover and refrigerate until needed.
- Preheat the oven to 350 degrees. Place the baking dish of pudding on a rimmed baking sheet (to catch any drips). Bake for 40 to 50 minutes, until the custard sets. Remove from the oven and let cool for 10 minutes. Scoop servings into bowls, drizzle with crème and serve each with 1/2 grapefruit.
This delicious bread pudding makes a fantastic breakfast or brunch, especially during the holidays. It’s surprisingly easy to make, and can be prepped the night before that busy family breakfast! Cranberries bring a beautiful fresh burst of flavor to this amazing dish, and are rich in vitamin C, vitamin E, and manganese, an essential nutrient the body requires to ignite your metabolism and keep it burning!
Phase 3 breakfast | Serves 5
Prep time: 25 minutes | Total time: 2 hours
INGREDIENTS
Pudding:
Coconut oil, to grease the pan
2 eggs plus 2 egg whites, 2 yolks reserved for crème
15-ounce can pumpkin
1 1/2 cups boxed coconut milk
3/4 cup birch xylitol
2 teaspoons grated orange zest
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
5 slices sprouted-grain bread, cut in 1-inch cubes
2 cups fresh or thawed frozen cranberries
Grapefruits, to serve
Crème:
1/4 cup birch xylitol
1 teaspoon orange zest
1 cup boxed coconut milk (or less for a thicker creme)
1 teaspoon arrowroot powder
1/2 teaspoon pure vanilla extract
DIRECTIONS
- Lightly grease an 8 x 8-inch square (or 9-inch round) baking dish with coconut oil. In a large bowl, whisk the 2 eggs, 2 egg whites, and next 9 ingredients (pumpkin through ginger). Fold in the bread and cranberries. Spoon the mixture into the prepared baking dish. Refrigerate at least 1 hour. (You can make this the night before and refrigerate it, covered, until morning.)
- Meanwhile, make the crème: In a medium heatproof bowl, whisk the reserved 2 yolks, xylitol, and orange zest. In a small saucepan over medium heat, heat the coconut milk until bubbling around the edges. Remove the pan from the heat, and slowly whisk 1/3 cup of the hot milk into the yolk mixture. Return the pan to medium heat. Whisk the arrowroot into the yolk-milk mixture, and add this to the saucepan. Cook, stirring often, for 3 to 5 minutes, until slightly thickened; do not boil. Remove from the heat, whisk in the vanilla, and transfer to a small bowl. Cover and refrigerate until needed.
- Preheat the oven to 350 degrees. Place the baking dish of pudding on a rimmed baking sheet (to catch any drips). Bake for 40 to 50 minutes, until the custard sets. Remove from the oven and let cool for 10 minutes. Scoop servings into bowls, drizzle with crème and serve each with 1/2 grapefruit.
