Our PALEO TURTLE BREAD PUDDING recipe was unfortunately cut from our upcoming cookbook. The bright side however is that we get to share it here on our blog!
If you’re concerned by the word “turtle” in the title, you may not be familiar with turtle candies. To ease your mind, we did not harm any turtles in the making of this dessert! Turtles are a particular variety of candy that always involve chocolate, caramel and pecans. Where are our “turtle candy” enthusiasts out there?!
Those candies are an all-time favorite treat and one I always enjoyed when we went to visit my grandmother. She had them at her home when we’d arrive for a visit. My mom also had them on hand as well, but she sure tried to find ways to keep them hidden from us as kids! Guess who always seemed to find her stash! Ya, it was a quest I was proud of and enjoyed on occasion.
Using our MOST favorite PALEO caramels from our friends over at SWEET APRICITY makes getting this decadent dessert a breeze to throw together. Made with the best ingredients so they’re perfect to indulge on in this dessert. Perfect for any special occasion or a quick after dinner treat! Very rich and delicious enough to share if the opportunity arises!
We use our PALEO SANDWICH BREAD or our HAMBURGER BUNS to make this paleo turtle bread pudding on the fly. A perfectly scrumptious way to use up any leftovers you may find yourself with. While we’ve not tested it with any other paleo bread, we’re pretty sure it would be tasty with another bread. But we of course would encourage you to try our recipes first!
Our other recipes using SWEET APRICITY CARAMELS
paleo turtle bread puddingCourse: dessertCuisine: AmericanDifficulty: Easy
2 ½ cups Paleo sandwich bread, torn into bite-sized piece
1 tbsp melted ghee
3 tbsp dark chocolate chips
32 g of caramel candies (we prefer four Sweet Apricity caramels)
2 tbsp chopped pecans
2 large eggs, room temperature
1 cup almond milk
¼ cup maple sugar
2 tbsp coconut sugar
1 tbsp cocoa powder
1 tsp vanilla
¼ tsp fine sea salt
Sweet Apricity Salteld Caramel Sauce (opt)
- Place three 8 oz ramekins on a small parchment-lined baking sheet. Spray each ramekin with avocado spray.
- Distribute torn bread evenly into the three ramekins. Pour approximately 1 tsp of the melted ghee over the bread in each ramekin.
- Next, sprinkle chocolate chips, caramels (cut into 4 pieces each) and pecans evenly between the three ramekins, pushing them into the nooks and crannies around the bread pieces.
- In a medium-sized bowl, add eggs, almond milk, sugars, cocoa powder, vanilla and salt. Whisk well till all ingredients are combined and eggs are entirely incorporated. Pour this mixture evenly over each of the ramekins til used.
- Let them sit for 15-20 minutes so they can soak up the egg mixture. While they soak, preheat the oven to 375°F (191°C). Sprinkle with additional maple sugar if desired and bake for 18-22 minutes or until the center is no longer jiggly.
- Remove them from the oven and let cool slightly before serving. Top with a drizzle of caramel sauce or your favorite dairy-free vanilla ice cream or whipped cream.