When life hands you lemons… make curd, of course!

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Hello hello!

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My car died on a freeway on-ramp today, isn’t that special? So thankful nothing worse happened – no one rear ended me, and it didn’t happen on the bridge. Could have been so much worse! Whew.

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But before that happened, at least I had cake with brunch! Poppy seed cake with Meyer lemon curd, to be exact. So so delicious & so awesome for brunch and dessert.

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I believe this cake is actually old world Austrian in origin (actually – I had to look it up! It’s an Austrian-Northern Italian Alps hybrid beauty), but it happens to be naturally grain and gluten free. Interestingly, it also contains no added fats like butter or oil, but is leavened with whipped egg whites. I adapted it to be much less sweet and refined sugar free, making it pretty much paleo. It’s also dairy free, as is the lemon curd – which is appropriately tart, as per our joint penchant for tart things!

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We loved this cake both with ice cream for dessert and alongside eggs and kale for breakfast – it really shines both ways. Don’t be fooled into thinking it’s a super rich layer cake – it’s actually airy, light and refreshing. I made extra lemon curd for drizzle because our general motto is that you can never have too much curd! Ha.

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In other news, I’ve been doing a lot of ridgeline hiking to take my mind off some persistent and uncomfortable health issues. The views are awesome and it’s great to get outside (and outside my head). More on that later, maybe or maybe not – I try to keep this space light. It’s just not been my best month, and I and I’d rather not pretend everything is rosy when it isn’t.

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I can make cake though, and eat it with my favorite human. That makes life so much brighter, and I always find solace in baking and in the company of loved ones.

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Bake, eat, love; surround yourself with those who make you feel loved and safe, and feed them. To me, this is one life’s best gifts.

Happy weekend!

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Lemon Poppy Seed Cake with Meyer Lemon Curd

Grain and gluten free, dairy free, refined sugar free, pretty much paleo. Lightly sweet and plenty tart, in the best way! Prepare to floss excessively – this is for those who love poppy seeds! Yield: 2 8” cake layers or one 10” cake. Serves 6-8 (or two, for two meals with leftovers ;) cake adapted from Food52, here; the lemon curd is one I’ve made a zillion times; you’ll find it elsewhere on the blog and it is my current reigning favorite.

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For the cake

  • 1 Meyer lemon
  • heaping 1/4 c maple sugar
  • 2 tbsp maple syrup
  • 1 tbsp vanilla extract
  • large pinch of salt
  • 5 eggs, separated
  • 1 Granny Smith apple, peeled & grated
  • 7 oz almond flour (~2c but weighing is better!)
  • 7 oz poppy seeds
  • 1.5 tsp baking powder

Heat oven to 350. Grease 2 8” cake pans (or one 10” pan) and line the bottoms with parchment paper.

Zest the lemon and place the zest along with the maple sugar in a large bowl. Rub the sugar and the zest together until the sugar is damp and fragrant. Separate the eggs and add the yolks to the bowl with the sugar and zest, and the whites to another large bowl. Beat the yolks with the zest and sugar until light in color and creamy. Juice the lemon and stir juice through the grated apple, then add to the bowl of yolks/sugar/zest along with maple syrup, vanilla, salt, almond flour, poppy seeds, and baking powder. Stir to combine – the batter will be thick. Wash the beaters thoroughly, and beat the egg whites until soft peaks form. Fold the egg whites into the rest of the batter, then pour it into the prepared pans.

Bake for 30 minutes (for 8” cakes; 40 minutes for a 10”), until the top is springy and golden brown. Let cool for a few minutes, then turn out onto cooling racks to cool completely.

Once cool, layer with lemon curd and store in the fridge until serving or serve immediately. Keeps well covered in the fridge for about 2-3 days.

For the Meyer lemon curd

  • 2 whole eggs
  • 2 egg yolks
  • 1/3 c Meyer lemon juice
  • zest of 4 Meyer lemons
  • pinch of sea salt
  • 2 tbsp maple syrup
  • 3.5 tbsp coconut oil
  • 1 tsp vanilla

I use a double boiler for this lemon curd, which definitely is a game changer. Highly recommended! Heat water in the bottom of the double boiler until it’s at a high simmer. In the top of the double boiler, whisk together eggs, egg yolks, lemon zest and juice, sea salt, and maple syrup. Add in the coconut oil one tbsp at a time, whisking continuously, not adding the next tbsp until the first is completely melted. Whisk in vanilla. Cook, stirring constantly, until the lemon curd thickens and will coat the back of a spoon (or your whisk leaves tracks) – usually around 5 to 8 minutes. It’s a noticeable change when it happens, so just watch the cooking magic! Remove from heat, strain to remove any solids (ie lemon zest) – I use a metal mesh strainer over my storage jar of choice – and store in a glass container in the fridge until ready for use. Keeps for a week in an airtight jar, and freezes well for later use.

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All the citrus, all the time

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Helloooo! Happy Friday :)

I have lemon for you today! Because I still haven’t gotten tired of the citrus theme – winter weather and citrus are just made for each other. Besides that, meyer lemons are perfect right now and I’d be crazy not to get on that (again).

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We’re also enjoying a break in the rain — though I do love rainy weather, it’s good to dry out a little in between and enjoy the sun. Today is absolutely beautiful: sunny weather for sunny dessert!

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I caught one of the brightest rainbows I’ve ever seen during the last rains!

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More SF series, of course:

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But, back to dessert…

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I made torta di riso a few years back with blood oranges — this riff uses meyer lemons instead for a taste that is very citrus-forward. I love any rice based desserts so this is an easy sell for me, but regardless – the rice has a great chewy texture that contrasts nicely with the airy, eggy custard.

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This cake is Tuscan in origin I believe, and is usually described as a rice custard cake – completely appropriate. It’s lighter and fluffier than a baked rice pudding, but still has that all-important chewy rice-ness. Excellent for breakfast, if I do say so.

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A heads up – this is not for those who aren’t a fan of citrus or who prefer very sweet desserts! It is a very, very mildly sweet dessert, with more citrus-tart flavor profile than sweet. It was definitely a big hit over here, but we’re citrus & rice nuts so that goes without saying. Delicious with ice cream for dessert or a bit of jam for breakfast.

Happy baking!

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Meyer Lemon and Coconut Torta di Riso

Lightly sweet Tuscan rice custard cake. Gluten free, dairy free, refined sugar free. Delicious served with ice cream for dessert or jam for breakfast! Yield: 1 9″ pie plate; serving size is left to your discretion ;) Recipe adapted from my previous blood orange incarnation, here, and from Cafe Lynnylu, here!

For the cake:

  • 2 c full-fat coconut milk
  • 1/2 c light coconut milk
  • 3/4 c arborio rice
  • scant 1/4 tsp fine sea salt
  • 2 tsp vanilla extract
  • 1/3 c almond meal
  • zest of 2 meyer lemons (~2 tsp)
  • 2 tbsp meyer lemon juice
  • 1/3 c coconut sugar
  • 4 eggs, separated

Lightly grease your pie dish with coconut oil and set aside.

In a saucepan over medium heat, bring the coconut milk to a boil. Add in rice and salt, and reduce the heat to a simmer. Simmer for about 10 minutes, stirring occasionally. Then begin stirring continuously for another ~10 minutes, until the rice has absorbed the milk (the rice should be chewy but not underdone). Remove from heat and stir in vanilla. Let cool for a few minutes.

Preheat the oven to 400.

Add the rice to a larger bowl, and stir in almond meal, lemon zest and juice, and coconut sugar until combined. Whisk in egg yolks. In a non-reactive bowl (I use the bowl of my stand mixer, with a handheld electric mixer), beat the egg whites until they hold stiff peaks. Fold them into the rice mixture. Once incorporated, pour all this goodness into the prepared pie dish. Bake in the center of the oven for 30-35 minutes, until a tester comes out clean. If the top browns too quickly, cover it with foil. The cake develops somewhat of a crust as it bakes, so be sure to test the middle and make sure it’s done – the tester should come out clean, but sometimes it’s tricky to tell.

Let cool before serving and serve warm or at room temperature (or cold, I like it all three ways). Garnish with shredded unsweetened coconut and meyer lemon segments if desired. Leftovers keep well in the fridge, covered.

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Meyer lemons: sunlight in food form

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More citrus! ALL THE CITRUS! Why stop now? It makes my kitchen smell like sunshine, and besides — meyer lemons are in season (at least on the trees I have access to, ha) and they essentially embody sunshine in one little package.

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Which means they were featured for the last round of dessert shenanigans! In two forms, both in a soufflé-cake-pudding hybrid and some lemon curd because you really can never have too much lemon.

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I love December things! Lights, pretty houses, giant trees, and dessert. And tree elves doing yoga, obviously.

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More drawing, of course.

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But, back to the dessert (since I know that’s why you’re all here anyway!) — Light, refreshing and full of lemon flavor — this hybrid soufflé-curd-pie-cake-pudding is damn delicious. Perfect for the wintertime when the pop of citrus brightens up grey days and makes your kitchen smell like sunshine! Also perfect when you want dessert and need a break from the usual heavy desserts of the season.

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Happy holidays! Hopefully you’re enjoying the season with loved ones and eating everything delicious.

Meyer Lemon Soufflé Curd Cake with Lemon Curd, Maple Blackberries and Mint

Paleo, gluten & grain free, dairy free, refined sugar free. Yield: 1 9″ pie dish, serves 2 (just kidding. Only kind of…) — it actually realistically could serve up to 6! But only if you feel like sharing.

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For the lemon curd (best to make ahead and refrigerate), lightly adapted from What the Fork:

  • 4 eggs
  • zest of 2 meyer lemons
  • 1/2 c meyer lemon juice
  • 1/3 c honey
  • 1/2 c coconut oil
  • large pinch of fine sea salt
  • heaping 1 tsp of vanilla extract

In a saucepan over medium heat, whisk together eggs, lemon zest and juice, honey, salt, and coconut oil. Continue to cook the curd over medium-low, whisking constantly, until it thickens. It should be about the same consistency as pudding after 8-10 minutes. Remove from heat once thickened, whisk in vanilla extract, and strain (I use a mesh strainer and a flat spatula for this) to remove any errant zest chunks. Once cool, store in airtight jars in the fridge. Keeps for a week or two, but I doubt it will last that long!

For the soufflé cake, adapted from 24 Carrot Kitchen, here:

  • 4 eggs, separated
  • scant 1/2 c full fat coconut milk
  • 1/4 c maple syrup
  • 1.5 tsp vanilla extract
  • zest of 2 meyer lemons
  • 1/2 c meyer lemon juice
  • 3 tbsp coconut flour
  • large pinch of fine sea salt
  • mint leaves for garnish

Preheat the oven to 350, and grease a 9″ pie dish.

In a non-reactive bowl (I like to use the bowl of my stand mixer), use a hand mixer or the raw power of your biceps to beat the eggs whites until they’re glossy and hold soft peaks. In a separate large bowl, whisk together the egg yolks, coconut milk, maple, vanilla, lemon zest and juice. Whisk in coconut flour and salt. Gently fold in the egg whites until fully incorporated. Pour the batter (it will be relatively thin) into your prepared pie dish and bake for 30-35 minutes. The filling should be set and the top should be lightly browned — if it’s browning too fast, cover the top with a bit of foil. This cake is designed to have a pudding-y layer at the bottom, so be careful not to overbake. Let cool before serving.

While the cake is baking, toss a bag of thawed (or fresh, if you’re lucky) blackberries with a drizzle of maple or honey, and let marinate in their juices until ready to serve.

Serve this deliciousness in a bowl, since the cake won’t slice all that neatly anyway and it makes a gloriously delicious mess when served with extra lemon curd, blackberries, mint leaves and a little vanilla ice cream.

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Orange bars: like a creamsicle only WAY better

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Hello!! I have citrusy goodness for you today, because this time of year is all about the citrus and scurvy is bad news.

Besides that, I used to LOVE 50/50 bars when I was a kid (you know, those popsicle-looking things that were orange on the outside and vanilla on the inside? also known as a creamsicle?) and I wanted something that tasted sort of like that, only WAY better and not filled with all the junk. So I made these!

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Orange bars with a vanilla almond crust… pair them with vanilla ice cream and they are pretty much the perfect citrus dessert.

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Let’s see, what else is new… more drawing, of course — still on the SF series, naturally.

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I think that’s about it, otherwise I’m business as usual over here — didn’t really bake diddly for Thanksgiving so I’ll have to make up for it at Christmas, which is (gasp) rapidly approaching.

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Citrus was requested and I was thinking of doing something along those lines anyway, but I really wanted to do something besides lemon. I LOVE lemon, but… it’s always the favored child when it comes to citrus desserts. Let’s let oranges have their time in the limelight, ya know? …. Limelight? Really?? That just happened. Let’s see how many citrus references can fit in one sentence…

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Anywayyyy. Make these! Eat them! Your neglected oranges will love you, and you’ll get a nice blast of creamsicle nostalgia.

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Orange Bars with Vanilla Almond Crust

(Otherwise known as Creamsicle bars but that’s probably trademarked…)

Gluten & grain free, refined sugar free, easy dairy free option, probs paleo depending on your definition… all around delicious. I was going for the creamsicle flavor profile here and I haven’t eaten a 50/50 bar in years, but I’m pretty sure this really close (and, frankly, better tasting… let’s be real). These bars are light and citrusy, easy, delicious, and free of all the junk!

Sorry for some of the strange measurements — I prefer this in an 8 by 8 pan and I like my layers a little thicker, which is why the measurements are a little weird. Don’t forget to zest your oranges and then juice them! Nothing like attempting to zest pre-juiced oranges, it might be one of the more annoying kitchen things I’ve inadvertently done.

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For the crust:

  • 1.5 c almond flour
  • 3/4 tsp baking soda
  • heaping 1/4 tsp fine sea salt
  • 1/4 + 1/8 c unsalted almond butter
  • 1.5 tbsp pure maple syrup
  • 1.5 tbsp salted butter, softened (or coconut oil for non dairy)
  • 2 tsp vanilla extract

For the filling:

  • 4.5 eggs*
  • scant 3/4 c pure maple syrup
  • zest of 3 oranges, roughly chopped
  • 1/4c + 1/8c fresh orange juice
  • pinch of sea salt
  • 4.75 tbsp coconut flour
  • 2 tsp vanilla extract

* to achieve half an egg: crack an egg into a small bowl and whisk it; then either measure or eyeball half and use that. or just use a whole one as long as it’s small, I doubt it would affect the consistency of the bars all that much…

Preheat the oven to 350, and grease an 8 by 8 pan.

In a large bowl, stir together almond flour, baking soda, and sea salt. Add in almond butter, maple syrup, softened butter, and vanilla, and stir until combined and crumbly. Press the crust dough evenly into the prepared pan, and poke with a fork a few times. Bake for 10 minutes. Remove and set aside when done.

While the crust is baking, make the filling! In a large bowl, whisk together eggs, maple, orange zest and juice, seal salt, coconut flour (sifted if lumpy) and vanilla until smooth. Pour into the parbaked crust, and bake for 30-35 minutes. The top should be mostly firm and the filling set, with just a small amount of wiggle (it’ll firm up as it cools). Let cool completely and eat immediately or chill in the fridge for later (I like them cold!) — serve with vanilla ice cream for maximum creamsicle flavor :) Store any leftovers in the fridge.

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Sometimes, dessert just needs to be an unashamedly sloppy, delicious mess

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This tart is a lesson in what dessert sometimes should be: an aesthetically pleasing, sloppy, delicious mess. Because sometimes dessert should just be eaten out of the pan it was baked or assembled in, with two spoons and happy grins. Or, you could attempt civilized plating (as I did) when you consume it for dessert, with a hasty decant into bowls topped with ice cream. Which is perfectly acceptable. Until the next morning when you peek at the custard tart that’s been hangin’ in the fridge overnight and notice that the custard has decided to attempt an escape outside its proscribed bounds, at which point you decide to eat it out of the pan with spoons. Wise and delicious decision!

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Sometimes, you need a less than perfect dessert. Messy, delicious and less than perfect is exactly what this tart is. You’ve been warned! Indulge accordingly.

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In other news, I completed another year on this earthplane, and celebrated accordingly at Gary Danko! Nowhere else am I going to sit down to a four course dinner with two desserts. Shockingly, I didn’t even need a wheelbarrow to leave…. I consider this a success all around. Thanks to everyone who made my birthday weekend such fun! Y’all are so rad.

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Hmm, what else. It’s officially autumn! Which means apples, scarves, boots, and pumpkin. And baking. Except that the Bay has decided to have a heat wave these last few days, which means baking is totally off the table until it gets back down into the 80s, at least. Since when do I wear a dress and no jacket in San Francisco all evening?! Since never… until yesterday! Reason number one to eat messy, cool, creamy dessert that can be had with minimal baking and heating of the kitchen!

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More drawing! A wee bit of dome practice with the beautiful San Francisco city hall.

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Nighttime cityscapes are so beautiful.

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But back to the food!

This tart presents beautifully but once cut, devolves into a sloppy, delicious mess. But, fear not! Just grab a spoon and eat it straight from the pan. Messy and delicious, just how dessert should be.

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Maple Custard Apple Tart with Almond Crust

Lightly sweet, creamy and an appropriate amount of crust. Refined sugar free, grain free, gluten free, paleo & dairy free with one small swap (coconut oil for butter in the crust). Yield: 1 10″ pie pan of the deep variety; serves as many as you feel like sharing with. Recipe adapted from Hip Foodie Mom, here!

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For the crust:

  • 2.5 c almond flour
  • scant 1/4 tsp fine sea salt
  • 2 tbsp coconut sugar
  • 4 tbsp salted butter (or coconut oil), melted
  • 1 runneth-over tsp vanilla
  • 1 egg white

For the custard:

  • 1.5 c coconut milk (mine was light; use whatever you have)
  • 6 egg yolks
  • 1/2 c pure maple syrup
  • 1/4 c tapioca starch
  • 1/2 tsp fine sea salt
  • 2 tsp vanilla extract

For the apple topping:

  • 2 apples, finely sliced
  • 3 tbsp raspberry jam, thinned with a bit of water and lemon juice

Because the custard needs to sit and chill in the fridge after cooling for at least 2 hours, I made this a day ahead and let it hang out in the fridge overnight. The crust only takes about 15 minutes to bake, so the tart itself comes together quite quickly.

Preheat the oven to 400 and lightly grease a 9 or 10″ deep pie plate with coconut oil or butter. For the crust: in a large mixing bowl, stir together almond flour, salt, and coconut sugar. Add in melted butter or coconut oil, vanilla, and egg white, and stir until combined — I found it more fun and more efficient to use my hands at the end. Press the dough into the bottom of your pie plate of choice, poke the bottom a few times with a fork, and bake for 15 minutes. The crust should be lightly browned. Remove from the oven and let cool completely.

For the custard: in a medium saucepan, heat the coconut milk over medium, until small bubbles begin forming along the egg whites. In a medium bowl, whisk together egg yolks, maple, tapioca starch, and salt. Slowly temper the eggs by pouring the hot coconut milk into the egg bowl in a thin stream, whisking constantly until all the milk is incorporated. Pour this whole bowl of goodness back into the pot that was previously holding the coconut milk, and cook over medium-low heat, whisking constantly, until the custard begins bubble and thicken (you’ll know. it’ll go from watery to thick enough that your whisk makes tracks). Remove from heat, stir in the vanilla, and let sit until cool. Give it a good stir, and store in an airtight container in the fridge if you made it ahead.

Pour the custard into the completely cooled crust. Thinly slice 2 apples of choice, and drop them in a bowl of lemon water to prevent browning while slicing. In a small bowl, thin the raspberry jam with a few tbsp of water and lemon juice (I used the leftover from my apple-soaking water). Fan the apple slices across the surface of the custard, brush with the raspberry jam mixture to prevent excess browning. Cover and refrigerate if not eating immediately!

Keeps well overnight in the fridge, covered, but don’t expect it to stay in one piece! The custard is runny — best advice (and I definitely put this into practice) is to just eat it with a spoon, straight out of the pie plate. For breakfast! Keep any leftovers in an airtight container in the fridge.

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Fig season is upon us!

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It’s fig season!!! Another reason to love fall, as if I didn’t have enough already.

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As much as I start missing the fresh summer berries, it’s so refreshing when the seasons start changing (ish. Emphasis on ish. It’s been in the upper 90s over here for the last few days…um okay I get it! We’re making up for lost time?! But seriously, enough). Figs are so fun with their little tiny seeds. I used to not be such a fig fan, but they’ve won their way into my heart. Especially when they hang out with goat cheese and hazelnuts and honey. But really, I’ll eat them in any form.

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Especially when rice pudding is involved… I never ever say no to rice pudding. EVER.

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This version is baked into a cake/tart type thing, and is sliceable and delicious and fantastic for breakfast as well as dessert. I could wax rhapsodic about this dessert but you really should just make one and thank me later. It’s delicious! It doesn’t use much sweetener either, which is a giant plus in my book and also makes it doubly acceptable for breakfast (also it’s excellent with coconut gelato… just looking out for you!)

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Handily enough, it also comes together quickly and doesn’t require any wildly unusual pantry ingredients.

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I’m reminded of the Italian cake Torta di Riso (I did one years ago and it’s somewhere on the blog… I used blood oranges for that one) — basically a rice custard that is baked into a sliceable cake. This one is a little denser than the Italian version (definitely NOT a bad thing), and is infinitely adaptable to whatever fruit is in season (though I highly recommend figs).

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I’ve also had some time to draw again lately, which I love. Baking + drawing = happy days.

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Enjoy fig season in all its glory and bask in some rice pudding. Happy Equinox!

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Baked Coconut Rice Pudding Cake with Honeyed Figs

Gluten free, dairy free, and refined sugar free! Densely textured, lightly sweet cake perfect for dessert and breakfast. If you love rice pudding, this cake is for you. Yield: 1 9″ pie pan (mine is the deep variety, about 2″ deep). Recipe lightly adapted from A Fork and a Pencil, here!

  • 1 c arborio rice, rinsed
  • 1 c water
  • 1 1/3 c light coconut milk, divided (should be exactly one standard 13.5 fl oz can)
  • 4 eggs
  • 1.5 tsp vanilla extract
  • 1/4 tsp sea salt
  • 4 tbsp pure maple syrup
  • 2.5 tbsp coconut sugar
  • figs to your heart’s content (I used 4), halved
  • enough small dollops of honey to drop into each fig half

In a saucepan, combine rice, water, and 2/3 c coconut milk. Heat over medium-high, stirring occasionally, until it just barely boils. Cover, Reduce heat to low and simmer until the rice has absorbed the liquid, no more than 10 minutes. Once rice is cooked (it should still have some chewy bite to it) and the liquid is absorbed, remove from heat and let cool briefly while assembling everything else.

Lightly grease your pie plate with coconut oil and preheat the oven to 350.

In a large bowl, whisk the eggs together, add vanilla, sea salt, maple, and coconut sugar. Pour the cooked and cooled rice into this bowl, and stir to combine. Pour the whole thing into the prepared pie dish (don’t freak if there’s some leftover liquid on the top of the dish, it will be fine! Promise). Halve the figs and press them into the rice, dropping small dollops of honey into the center of each fig half.

Bake for 50 minutes to an hour, until the top is firm when touched and the surface is golden brown. Mine came out perfectly at an hour. Let cool for a bit before slicing. I like it cold, so I refrigerated mine for a few hours before eating, but that’s your call! Store any leftovers covered in the fridge (foil over the pie plate works just fine). Enjoy for dessert with your fave ice cream or gelato (coconut is marvelous) or for breakfast alongside your eggs and kale!

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Some desserts are actually breakfast in disguise

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It’s September, my favorite month ever! I love fall. So even though the days start getting shorter again and that’s kind of a bummer, I do love the lead up to fall…. and boots! and scarves! and apples! and pumpkin!

But… before we get there! It’s still arguably berry season, and I see no reason to end that prematurely unless I have to (which I don’t!). Which means… raspberries! Which pair oh so well with hazelnuts and dark chocolate. And then…

BREAD.

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Because, sometimes you just need some bread pudding. Besides that, I am spoiled to live near Acme Baking, which makes some of the best bread around: all the more reason to get on the bread pudding train. Furthermore, bread pudding is one of those glorious things that only gets better and better the longer it sits, which means breakfast this morning was FANTASTIC. Eggs & cholula + kale + bread pudding? Sign me up. Oh. And obviously caramel. Because bread pudding should ALWAYS have a sauce, no matter if you eat it with ice cream anyway (also recommended; talenti coconut gelato was a spot-on choice). Enter the five second blender caramel with heavy hazelnut overtones… and so full of good things it’s practically a health food. Don’t get me started ;)

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Apologies for the lack of pictures; bread pudding isn’t the most photogenic of all the desserts and also it pretty much got annihilated before I could get in there with a camera for some in situ shots of plated dessert… Sorry not sorry.

Happy September, enjoy the beautiful days of Indian summer!

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Hazelnut, Dark Chocolate & Raspberry Bread Pudding with Hazelnut Caramel

This is neither gluten free, vegan, or paleo. Sorry not sorry! Sometimes, you just need some bread. It is, however, dairy free and refined sugar free. It is also extremely easy to throw together, using whatever you have on hand. Yield: one 9 by 9 pan. Like many things I’ve made lately, this does double duty as breakfast and is even better the next day, so the serving sizes are contingent on how hungry you happen to be… A Wait are those Cookies original!

Bread Pudding:

  • 1 loaf of (stale!*) bread, cubed (I used Acme Pain au Levain)
  • 5 eggs
  • 1 c coconut milk (mine happened to be light; use whatever you like)
  • 1/2 c pure maple syrup
  • 1 runneth-over shot of Fra Angelico
  • 2 tsp vanilla extract
  • 1 tsp sea salt
  • 1/3 c roasted hazelnuts, roughly chopped
  • 1/3 c extra dark chocolate chips
  • 1 c fresh raspberries (frozen is fine; thaw and drain first!)

Caramel:

  • 1/3 c roasted unsalted almond butter
  • 1/3 c maple syrup
  • 1/4 c coconut oil, melted
  • 2 tsp vanilla
  • 3 tbsp Fra Angelico
  • scant 1/4 tsp sea salt

* You can either cube it ahead of time and let it sit out, like I did, or slice and toast in the oven to stale it day of, if you’re short on time

You can make the caramel ahead of time, or while the pudding is baking (it comes together in about five seconds):

In a vitamix or a food processor, blend almond butter, maple, melted coconut oil, vanilla, Fra Anglico, and sea salt until smooth and incorporated. Adjust taste to suit your preferences!

Butter or use coconut oil to grease a 9 by 9 pan. Sprinkle coconut sugar over the inside of the pan if desired; this gives the bottom a little somethin’ extra…

Put the cubed bread into a large bowl. In a slightly smaller bowl, whisk together eggs, coconut milk, maple, Fra Angelica, vanilla, and sea salt. Pour this goodness over the bread cubes, using your hands to evenly distribute everything. Toss in hazelnuts, chocolate chips, and raspberries (reserve a few raspberries for topping if you’re feeling fancy). Let this sit for about a half hour so the bread can absorb the custard.

Preheat the oven to 350, and once the custard and bread have sat for a bit, bake for 30-40 minutes, until there is no visible liquid at the bottom when you separate it with a fork (you don’t want it dry though, so just look for pooling liquid). Mine was perfect at 40 minutes. Let cool completely, then refrigerate if you’re like me and like cold bread pudding! Or serve warm, it’s awesome either way. Store leftovers in the fridge and eat them for breakfast — highly recommended.

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