A moist and rich yogurt bread pudding without bread but with overripe avocado and olive oil! That texture is so soft and velvety!
What can I make with an over ripe avocado?
How about a delicious dessert! I promise you will adore this yogurt bread pudding because the avocado and olive oil make it so light and fluffy!
Let’s see…
Moist Yogurt Bread Pudding with Avocado
True, this one is nowhere near a classic bread pudding recipe.
It doesn’t even contain any bread. But when I sliced the freshly baked cake up, I realised its consistency came very close to bread pudding in fact… So much so that I didn’t even want to call it a pie or cake.
I made this one in my KitchenAid Cook Processor but a large mixing bowl will also do!
Are you looking for the Cook Processor?
Then scroll down to the second recipe on this page!
Serve it preferably lukewarm with a dollop of extra yogurt or heavy cream next to it.
Enjoy…
The Recipe
- 3,5 oz unsweetened yogurt (100 g)
- 7 oz ripe avocado (200 g), peeled
- 2 tbsp olive oil
- 3,5 oz self-raising flour (100 g)
- 5,5 oz caster sugar (155 g)
- 1 small egg
- salt
- Add the yogurt, the peeled avocado and the olive oil to a large mixing bowl.
- Mash the ingredients well using a fork until smooth. Then add the egg.
- Stir well. Then add the self-raising flour, the sugar and a pinch of salt to the bowl.
- Stir the ingredients very well now for a minute or 2. You should end up with a well combined batter.
- Grease or butter a small springform tin and pour in the batter.
- Place the tin in a preheated oven at 356°F (180°C) for 25 to 30 minutes. Then remove the pudding from the oven and let it cool in its tin for 5 minutes. Remove the springform and slice the pudding up. Serve lukewarm sprinkled with extra caster sugar.
Yogurt Bread Pudding with Avocado
A moist and rich yogurt bread pudding without bread but with overripe avocado and olive oil! That texture is so soft and velvety!
What to do with overripe avocados?
Toss ‘em out? Nope! So what can I make with an over ripe avocado? Turn them into dessert! I promise you will adore this avocado yogurt bread pudding…
Before you start, this is not a classic bread pudding recipe.
In fact, it doesn’t even contain any bread. But when I scooped this freshly baked treat out of the hot oven and sliced it up, I realised its consistency came very close to bread pudding… So much so that I didn’t even want to call it a pie or cake.
You can add a teaspoon of lemon or lime juice if you like but I prefer the subtle flavor of the pudding… Serve it preferably lukewarm with a dollop of extra yogurt or heavy cream next to it.
I made the batter in my KitchenAid Cook Processor, the perfect tool for things like this!
Enjoy…
The Recipe
- 3,5 oz unsweetened yogurt (100 g)
- 7 oz ripe avocado (200 g), peeled
- 2 tbsp olive oil
- 3,5 oz self-raising flour (100 g)
- 5,5 oz caster sugar (155 g)
- 1 small egg
- salt
- Place the StirAssist in the bowl of the Cook Processor and add the yogurt, the avocado and the olive oil.
- Close the bowl and set the time at 1 minute. Press Start and set the speed at 3. Mix the ingredients until smooth. Then add the egg.
- Close the bowl and set the time at 20 seconds. Press Start and set the speed at 3. Then add the self-raising flour, the sugar and a pinch of salt.
- Close the bowl and set the time at 1 minute. Press Start and set the speed at 1. After that scrape down the sides of the bowl and set the time at another minute, speed 2 now. You should end up with a well combined batter.
- Grease or butter a small springform tin and pour in the batter.
- Place the tin in a preheated oven at 356°F (180°C) for 35 to 45 minutes. Then remove the pudding from the oven and let it cool in its tin for 5 minutes. Remove the springform and slice the pudding up. Serve lukewarm sprinkled with extra caster sugar.
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