The Bounce Effect
1 2 3 4
The Bounce Effect

(Our blog / stream of consciousness)

Homemade Apple Cinnamon Protein Punch Bread Pudding

Our Bounce Balls are a tasty and nutritious snack for those of us with on the go lifestyles. However, lately we’ve also been experimenting with how to use them in the kitchen.

Recently, we got together with our friend Sara Fogarty – a qualified chef and Bend local – who has worked extensively in restaurants and as a caterer in the San Francisco Bay Area before relocating with her family. Sara’s love of food, humorous nature and expertise in the kitchen made her such a pleasure to work with, and the proof was in the pudding (sorry I couldn’t resist that one).

We collaborated on the delicious holiday recipe, showcasing the Apple Cinnamon ball as the key ingredient.

Hope you enjoy it as much as we did!

Homemade Apple Cinnamon Protein Punch Bread Pudding


2 Apple Cinnamon Protein Punch Bounce Balls

4 cups torn gluten free bread

1 chopped apple

3 eggs

1 tsp vanilla

1 ½ cup milk (or 1/2 and 1/2)

½ cup brown sugar

3 tbsp. butter

1 handful raisins

1 handful pecans (or nut of your choice)

1. Start with chopping 2 Apple Cinnamon Protein Punch into small pieces and adding them to the Cuisinart with one handful of pecans. The pecans will help to create a crumble mixer. Set aside in a separate bowl.
2. In a saucepan combine the milk, sugar and butter. Melt mixture over medium heat.
3. In a separate bowl mix the eggs and vanilla until combined.
4. In a very large bowl break/tear your choice of gluten free bread (approximately 4 cups worth). Add in step one, the mixture of Apple Cinnamon Protein Bunch bounce balls with pecans (any choice nut will work.)
5. Once the milk mixture is ready, add 1 ladle at a time to the eggs. Make sure to add it slowly while continually whisking to temper the eggs.
6. Now add mixture to large bowl and stir all ingredients together.
7. You will need 2 casserole dishes one smaller than the other. Add the final bread pudding mixture to the small casserole pan. Fill the larger casserole ¼ full of boiling water and place the smaller casserole dish into the water.
8. Pre-heat oven to 375 then bake for 50-60 minutes.
9. Once finished let cool.


Paula x

Leave a Reply