Almond Ricotta Bread Pudding Recipe

Name: Almond Ricotta Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cups Coconut Oil, Melted, 1/4 cups Pure Maple Syrup, 1/3 cups Part Skim Ricotta, 1 Egg, Lightly Beaten, and more.

Yes, Almond Ricotta Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Ricotta Bread Pudding

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