Healthy Almond Ricotta Bread Pudding (Dessert for Two)

almondricottabreadpuddingPeople, people – I think this could be the BEST thing I have EVER made.  Let me set the scene.  I have been feeling crummy the last few days.  I came home after picking the girls up from school and laid them down for naps.  I was needing something comforting and yummy.  Solution #1 – make Traditional Medicinal’s Throat Coat Tea (it’s amazing…go get you some!).  Solution #2 – make an amazing dessert.

I recently made Tasty Kitchen’s Molten Chocolate Cake (which was wonderful!) and thought I could sorta follow that recipe.  Here’s how my brain works….

“Hey Erin – what sounds good to you?”  “Hmmm…I want something almondy and creamy.”  “Ok, what do you have in the fridge?” “I’ve got some ricotta and slivered almonds.”  “Perfect – throw that stuff, an egg, almond milk, coconut oil, cinnamon and flour into a bowl and see what happens!”

And so I did….and I promise, I promise….these little bread puddings (which I call them that despite the fact that they don’t have bread in them b/c they certainly have a bread pudding consistency) are TO DIE FOR.  They incorporate all of my fav flavors – almond, cinnamon and the creaminess of the ricotta make for a killer combo and the maple syrup gives it a subtle sweetness.

PS – I was also inspired by the fact that I just got my Lowel EGO TableTop Light yesterday.   If you are at all serious about food photography…this handy tool is a must have…especially when you need to make food at night and don’t have natural light.  I still have a long way to go with my photos but this has given me a good start.

Serves 2

1/3 c coconut oil (melted)

1/3 c white whole wheat flour

1/3 c part skim ricotta

1/4 c 100% pure maple syrup

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1 egg beaten

1/4 tsp almond extract

1 Tbs sweetened almond milk

1 Tbs slivered almonds for topping

Preheat oven to 350 degrees.  Lightly grease 2 custard cups.  In medium sized bowl.  combine melted coconut oil, maple syrup and ricotta with spatula. Whisk in beaten egg, almond milk and almond extract.  In separate bowl sift flour, salt, cinnamon and nutmeg together.  Fold dry ingredients into wet ingredients until incorporated.  almondricottapuddingEvenly split between two custard cups (mine are pyrex and super cheap).  Top two cups with 1/2 Tbs of slivered almonds.  Bake for 30 minutes until pudding is set.  Allow to cool for 10 minutes and serve.  You could also serve with Maple Syrup Whipping Cream and fresh strawberries or raspberries.

Almond Ricotta Bread Pudding
Author: 
Recipe type: Dessert/Bread Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This bread pudding (named so b/c of its consistency...there is no bread in it) combines my favorite flavors of almond and cinnamon. It has a creamy texture and subtle sweetness from the maple syrup.
Ingredients
  • ⅓ c coconut oil (melted)
  • ⅓ c white whole wheat flour
  • ⅓ c part skim ricotta
  • ¼ c 100% pure maple syrup
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 1 egg beaten
  • ¼ tsp almond extract
  • 1 Tbs sweetened almond milk
  • 1 Tbs slivered almonds for topping
Instructions
  1. Preheat oven to 350 degrees. Lightly grease 2 custard cups.
  2. In medium sized bowl combine melted coconut oil, maple syrup and ricotta with spatula.
  3. Whisk in beaten egg, almond milk and almond extract.
  4. In separate bowl sift flour, salt, cinnamon and nutmeg together.
  5. Fold dry ingredients into wet ingredients until incorporated.
  6. Evenly split between two custard cups (mine are pyrex).
  7. Top two cups with ½ Tbs of slivered almonds each.
  8. Bake for 30 minutes until pudding is set.
  9. Allow to cool for 10 minutes and serve. You can serve with Maple Syrup Whipping Cream and fresh strawberries or raspberries.

 

 

 

 

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