Pumpkin Bread Pudding

When Stacy was pregnant with Cole, her favorite food in the world was bread pudding. You know bread pudding, right? Diced bread soaked in a custard, then baked. Admittedly, I enjoyed going out to the store, usually a new store or restaurant every week, and discovering new versions of bread pudding for her. It ended up that our local grocery store had her favorite.

Well, nothing could be less friendly on the human digestive system than a regular bread pudding made with glutenous bread, milk, and sugar. We hadn’t had any bread pudding in over 2 years. But when trying out Elana’s Pumpkin bread, Stacy asked if I could figure out how to make bread pudding with it. Well, yes, of course I can.

 

Pumpkin Bread Pudding

Ingredients

Instructions

  1. Lay bread cubes in a coconut oil greased 9" by 9" baking dish
  2. In separate bowl, whisk together coconut milk, eggs, syrup and vanilla
  3. Pour custard over bread, lightly pushing down to soak all bread cubes
  4. Top with chocolate and pecans
  5. Bake for 40 minutes at 350 degrees
  6. Let cool for 20 minutes; serve warm with a drizzle of caramel sauce; store in refrigerator for up to a week
http://paleoparents.com/2011/pumpkin-bread-pudding/

 

Serves 6 generously. This dessert hit every bread pudding craving we had! It was wonderfully creamy and delicious, just like a bread pudding ought. Would be a perfect holiday treat!

About Matthew

Matthew McCarry has written 229 post in this blog.

Matt is the husband of Stacy and somehow manages to contribute to this blog in between taking care of three children, producing the Paleo View Podcast and cooking most of the food featured here.