Almond Ricotta Bread Pudding

Name: Almond Ricotta Bread Pudding
Ingredients: 1/3 cups Coconut Oil, Melted; 1/4 cups Pure Maple Syrup; 1/3 cups Part Skim Ricotta; 1 Egg, Lightly Beaten; 1 Tablespoon Sweetened Almond Milk; 1/4 teaspoons Almond Extract; 1/3 cups White Whole Wheat Flour; 1/4 teaspoons Salt; 1/4 teaspoons Cinnamon; 1/4 teaspoons Nutmeg; 1 Tablespoon Slivered Almonds

11 ingredients

6 steps

Ingredients

1/3 cups Coconut Oil, Melted
1/4 cups Pure Maple Syrup
1/3 cups Part Skim Ricotta
1 Egg, Lightly Beaten
1 Tablespoon Sweetened Almond Milk
1/4 teaspoons Almond Extract
1/3 cups White Whole Wheat Flour
1/4 teaspoons Salt
1/4 teaspoons Cinnamon
1/4 teaspoons Nutmeg
1 Tablespoon Slivered Almonds

Directions

1

Preheat oven to 350 F. Lightly grease 2 individual serving size, oven safe custard cups (mine are Pyrex). Set aside.
2

In a medium sized bowl combine melted coconut oil, maple syrup and ricotta with a rubber spatula. Whisk in beaten egg, almond milk and almond extract.
3

In a separate bowl sift flour, salt, cinnamon and nutmeg together. Fold dry ingredients into wet ingredients until incorporated.
4

Evenly split the mixture between the two custard cups. Top each cup with half of the slivered almonds.
5

Bake for 30 minutes until pudding is set. Remove dishes from oven.
6

Allow to cool for 10 minutes and serve. You can serve with maple syrup or any variety of whipped cream and fresh strawberries or raspberries.