Mocha Nut Muffin Bread Pudding

Don't throw away your stale paleo muffins or cookies. Even if you over baked them, you can still use them to make this delicious bread pudding! great for brunch too!

10 minutes

30 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	232
Fat:	20 g
Carbohydrates:	17 g
Protein:	3 g
Calculated per serving.

by Cotter Crunch

View original recipe

View other recipes by Cotter Crunch

Serves: 4

Ingredients

3 - 4 whole 3 - 4 whole 3 - 4 whole Chocolate Mocha Cupcakes (click for recipe), crumbled (stale/dry muffins or cupcakes work best)
.5 cup .5 cup .5 cup Coconut Milk, or cream
0.5 tsp 0.5 tsp 0.5 tsp Baking Soda
2 whole 2 whole 2 whole Eggs
3 Tbsp 3 Tbsp 3 Tbsp Cocoa Powder, Organic
0.333 cup 0.333 cup 0.333 cup Bittersweet Chocolate, chopped
0.25 tsp 0.25 tsp 0.25 tsp Sea Salt
1 Tbsp 1 Tbsp 1 Tbsp Coffee and Amaretto Syrup (click for recipe), or 2 tbsp ground coffee bean
3 Tbsp 3 Tbsp 3 Tbsp Macadamia Nuts, raw, for topping (optional)

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

["irst crumbled your muffins and soak them in the cream. Whip the egg and mix into your creamed muffins. Add in the chocolate, baking powder, salt, and coffee and mix again. Pour into a small oiled bread pan and bake at 350 F for 30 minutes.","op with extra nuts, chocolate syrup, and any other sugar or vanilla protein powder you\'d like!"]