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
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
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.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Almond Ricotta Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions