Apple & Sweet Potato 'Bread Pudding'
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Healthy and paleo version of bread pudding that is also Whole30 compliant
  • 1½ lb apples (3 apples)
  • 1½ lb sweet potato (1 large sweet potato)
  • 3 Tbl coconut oil
  • ½ tsp cinnamon
  • ½ tsp dry thyme (dry)
  • ½ tsp salt
  • 12 eggs (beaten)
  • 1 cup full-fat coconut milk (canned)
  • 1½ Tbl arrowroot flour
  1. Preheat oven to 350.
  2. Grease a large baking dish very well with 1 Tbl coconut oil (about 10x10 size.)
  3. Chop apples and sweets into 1 inch pieces.
  4. Roast apples with 1 Tbl coconut oil, pinch salt and half the cinnamon until "al dente" in texture, about 15 minutes.
  5. Roast sweets with 1 Tbl coconut oil, pinch salt, half cinnamon and the thyme, until "al dente" in texture, about 25-30 minutes.
  6. While those roast, prep your filling:
  7. In a large bowl whisk a small amount of eggs with the arrowroot to form a paste, then slowly whisk in all the eggs, then coconut milk and salt.
  8. Add the roasted apple and sweet to the filling, then pour gently into greased baking dish.
  9. Sprinkle a pinch of extra cinnamon over the top.
  10. Bake until puffed and the center is firm to the touch, about 30 minutes.
  11. Baking time will vary slightly based on the size of your baking dish.
Recipe by Grace Brinton at