We are at the end of the third week and I would like to share with you one more coconut flour recipe, but it is savoury. I have been sharing a lots of sweets with coconut flour this month, and I also baked some savoury bakes. Do you remember the coconut flour garlic basil bread I shared last week? I reserved half of the loaf and made this bread pudding. As I mentioned earlier, I always attempt new recipes only for the blog. If there is no post to be blogged about, I make some regular dishes and go on with the day. For this month’s bake-a-thon, I have been baking non stop, but at the end of this month, I will go back to my regular omelette or scramble.
This recipe came to me while I was thinking of what to make with the slices in the fridge. As the loaf itself is savoury with garlic and basil flavour, I wanted to make it into another savoury dish. Usually puddings use milk and eggs, but I went with cream. The pudding turned out so rich and such a filling meal. I used cheese as the topping, but only after baking them, I realised that I could have added with the cream egg mix. So if you want a cheesy bread pudding, use two cheese cubes. One for the filling and one for the topping. Serve this hot out of oven for the best taste. I have used just pepper to give it some spice, but feel free to use any spice of your choice.
Coconut Flour Bread Slices – 6
Egg – 3
Cream – 3 tbs
Salt and Pepper To Taste
Cheese Cube – 1
Preheat oven to 180°C.
Mix together cream, eggs, salt and pepper.
Cut the bread slices into cubes.
Divide it between three ramekins.
Divide the egg mixture between the three ramekins.
Grate cheese and top the egg bread mix with cheese.
Bake in preheated oven for 15 – 20 minutes.
Serve hot out of oven.
Check out the other bloggers doing this Bake-a-thon