Name: Cinnamon Raisin Bread Pudding
Ingredients: one simple coconut flour cake baked in an 8×8 baking dish lined with unbleached parchment paper (like this); 1/2 cup raisins; 1 can full fat coconut milk (where to buy BPA and additive free coconut milk); 3 eggs; 1/4 cup real maple syrup or raw honey; 2 TBS coconut oil (like this) or ghee (like this), melted; 1 tsp vanilla extract; 1/4 tsp unrefined salt (like this); 2 tsp cinnamon powder; a pinch of nutmeg; coconut oil or ghee for greasing pan

Ingredients

Scale

one simple coconut flour cake baked in an 8×8 baking dish lined with unbleached parchment paper (like this)
1/2 cup raisins
1 can full fat coconut milk (where to buy BPA and additive free coconut milk)
3 eggs
1/4 cup real maple syrup or raw honey
2 TBS coconut oil (like this) or ghee (like this), melted
1 tsp vanilla extract
1/4 tsp unrefined salt (like this)
2 tsp cinnamon powder
a pinch of nutmeg
coconut oil or ghee for greasing pan

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Instructions

Preheat oven to 350’F. Grease an 8×8 baking dish.
Chop simple coconut flour cake into 1 inch cubes, and place into greased pan with the raisins.
In a large bowl, whisk together coconut milk, eggs, and sweetener of choice. Add vanilla, salt, cinnamon, and nutmeg. Whisk again until fully incorporated.
Pour wet mixture over bread cubes and raisins. Give the pan a little shake to cover most of the bread cubes.
Bake at 350’F for 35-40 minutes, or until toothpick comes out clean in the center.
Serve hot or cold. Delicious on it’s own but amazing with maple syrup or ice cream on top.