This Whole30 bread pudding is naturally sweet, teeming with warming cinnamon, packed with protein, healthy fats, and fiber. The dish is reminiscent of a New Orleans-style bread pudding, but it’s totally Whole30 compliant! A wonderful Whole30 breakfast or paleo breakfast when you’re simply tired of eggs and bacon.
We recently started another Whole30 round, seemingly unable to control our moments of indulgence, unable to right our paths back to a mostly paleo diet. So we decided to take on a Whole30 as a reset, a set of strict rules to keep us on pace and rewire our thinking when it comes to food and wine. But there’s one thing I really don’t like about the Whole30…
Breakfast. Ugh. I wish I could skip it everyday, but that’s a no-no in and of itself. I hungrily scarf down approximately two plates of eggs and sausage before tiring of savory bakes for breakfast, and I find myself truly skipping the meal out of sheer distaste way more often than I should admit.
So I decided to try on a couple new naturally sweet recipes, but many seemed too custardy, too small, too complicated. The idea to sauté sweet potatoes like a hash, adding in sweet, cinnamon-coated apples, then topping with a creamy egg mixture came to me, and I followed it without very high hopes. Sweet potatoes and eggs? That’s a solid meh from me… but as the scent of the sweet potato-apple mixture began to waft through the air, grounded with plenty of ghee and heady cinnamon, I fell madly in love.
In fact, I immediately posted in my Whole30 Support Group on Facebook,
I’m kind of freaking out… I made a cinnamon sweet potato apple egg bake (with raisins and walnuts) and it is SO GOOD for breakfast. It smells like a cinnamon roll or king cake or something, but it’s full of fiber and protein. Holy.
I tend to speak in hyperbole a bit more than I should, but when was the last time I was *freaking out* because a recipe was so good (I mean, besides my paleo shrimp and grits, but if you’ve had them, you’ll see why!)? At first I couldn’t quite place what the dish reminded me of, thinking King cake since it happened to be Fat Tuesday, but today it hit me: bread pudding.
Chunks of sweet potato and apple coated in ghee and cinnamon, dotted with plumped raisins and rich walnuts, all covered with a creamy egg mixture? If that doesn’t sound like a Whole30 bread pudding, I don’t know really what does. But sounding like bread pudding is insignificant; it’s tasting like it that matters. Of course, there’s no whiskey cream sauce or white bread soaking up a sugary sauce, but I think you’ll be pleasantly
surprised amazed at just how damn good this dish is. It’s my absolute new favorite Whole30 breakfast (or paleo breakfast (or any breakfast ever?)).
This recipe is quite forgiving, so feel free to add more or less cinnamon, walnuts, or raisins, as desired.
- ¼ cup ghee
- 2 sweet potatoes, peeled and diced
- 2 medium apples, cored and diced
- 2 teaspoons cinnamon
- ⅔ cup compliant raisins
- ⅓ cup walnuts
- Salt, to taste
- 6 - 8 eggs (6 eggs is creates a less eggy texture, so this is personal preference. I love both!)
- 1 cup full-fat coconut milk
- Preheat oven to 325º.
- Heat ghee in a large cast-iron skillet over medium heat, then add sweet potatoes. Cook, stirring often until beginning to soften, about 5-10 minutes.
- Add in apples, 2 teaspoons cinnamon, and raisins, and cook until apples are softened and raisins are plumped, about 8-10 minutes. Both apples and sweet potatoes should be easily pierced with a fork. If necessary, add in a little water to prevent sticking and burning. Add in in walnuts and salt, about ½ teaspoon to taste. Stir to combine well and sauté the mixture a minute or two
- In a medium bowl, whisk eggs and coconut milk until smooth and well combined. Remove apple-sweet potato mixture from heat and pour egg mixture over. Smooth to cover with the back of a spoon. Bake for 20 minutes or until set. A knife stuck in the middle should come out clean.