Almond Ricotta Bread Pudding

• 1/3 cups Coconut Oil, Melted
• 1/4 cups Pure Maple Syrup
• 1/3 cups Part Skim Ricotta
• 1 Egg, Lightly Beaten
• 1 Tablespoon Sweetened Almond Milk
• 1/4 teaspoons Almond Extract
• 1/3 cups White Whole Wheat Flour
• 1/4 teaspoons Salt
• 1/4 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• 1 Tablespoon Slivered Almonds

1. Preheat oven to 350 F. Lightly grease 2 individual serving size, oven safe custard cups (mine are Pyrex). Set aside.
2. In a medium sized bowl combine melted coconut oil, maple syrup and ricotta with a rubber spatula. Whisk in beaten egg, almond milk and almond extract.
3. In a separate bowl sift flour, salt, cinnamon and nutmeg together. Fold dry ingredients into wet ingredients until incorporated.
4. Evenly split the mixture between the two custard cups. Top each cup with half of the slivered almonds.
5. Bake for 30 minutes until pudding is set. Remove dishes from oven.
6. Allow to cool for 10 minutes and serve. You can serve with maple syrup or any variety of whipped cream and fresh strawberries or raspberries.

coconut oil, ubc, ricotta, egg, milk, ubc, flour, ubc, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/almond-ricotta-bread-pudding/ (may not work)