Grain free, paleo desserts can be just as delicious as the originals they mimic. This paleo pumpkin bread pudding is naturally sweetened and dairy free. When the pumpkin craving hits you hard, what better way to satisfy it than with a warm and delicious dessert?!
“Through many failures comes bread pudding.”
I’m pretty sure I read that in a really though-provoking, self-help book. Maybe it was even thrown in the Bible somewhere? I can’t remember where I first saw it, but I do know this to be true.
“When life gives you lemons, make bread pudding.”
Wait, maybe it’s, “Life is like a pan of bread pudding”
Ok I think I’m taking this too far. How about I just admit that this paleo pumpkin bread pudding is a deeeeeelicious fall dessert that came out of a big fat failure. And it’s a darn good thing it did.
Trial after trial I tried to make paleo pumpkin cinnamon rolls. But even though I had an inkling about this already, the truth is, fluffy cinnamon roll dough creation is not easy in a paleo world. After about my fourth attempt, I was ready to give up….until…
EUREKA! BREAD PUDDING!
Boy oh boy am I glad this genius idea popped into my head (divine intervention perhaps?) because this paleo pumpkin bread pudding is THE delicious dessert you gotta make this fall – just one bite and you’ll agree. It’s an amazing grain free and dairy free breakfast for those chilly mornings or a yummy dessert after a comforting fall-inspired meal.
Made with natural sweeteners like pure maple syrup, a dash of pumpkin pie spice, and raisins. Oh and did I mention the ‘bread’ of this bread pudding is a combo of sweet potatoes and pumpkin puree? YEP! It’s epic. And perfect for devouring straight out of the oven, or reheating all week (if it even makes it all week).
A few steps are required to first make this sweet potato pumpkin ‘flatbread’. Then all it takes is cutting up the bread into smaller pieces to assemble and baking the pudding. Trust me, the (simple) steps are worth the effort. It might just be that recipe you pass down for generations. Oh and it makes your house smell like fairies dusted it with pumpkin spice magic, so there’s that…
Then it’s all about assembling and watching the magic happen. Seriously magic people.
If you’re looking for a comforting, pumpkin-inspired treat that rivals those non-paleo fall favorites, look no further than this paleo pumpkin bread pudding!
Love pumpkin everything? Then be sure to also try these Paleo Chocolate Chip Pumpkin Blondies, Mini Paleo Pumpkin Pies, Pumpkin Pie Mini Marshmallows (paleo), and this Paleo Pumpkin Microwave Soufflé.
Paleo Pumpkin Bread Pudding
This grain free, dairy free paleo pumpkin bread pudding is naturally sweetened and totally comforting. It’s the perfect fall treat.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6-8 servings 1x
Ingredients
Pumpkin Flatbread
- 1 cup cooked, mashed sweet potato
- 1/2 cup pumpkin puree
- 1 large egg
- 1/2 cup melted coconut oil
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoon pumpkin pie spice
- 2 cups almond flour
- 1/2 cup tapioca flour
Bread Pudding
- 3 eggs
- 1/2 cup + 2 tablespoons full-fat coconut milk
- 1 tablespoon pure maple syrup
- 1 tablespoon melted coconut oil
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup raisins
Instructions
- In a large bowl, combine the mashed sweet potato, pumpkin puree, egg, coconut oil, maple syrup, and pumpkin pie spice. Beat for 20-30 seconds, then add in the almond flour and tapioca flour until well combined
- Refrigerate the dough for 45-60 minutes
- Once dough has chilled, preheat oven to 375 degrees
- Line a baking sheet with parchment paper and the spread the dough evenly, roughly 3/4″ thick. An easy way to do this is to place a large piece of parchment paper over the top of the dough and use a rolling pin to roll evenly
- Place the flattened dough into the oven and bake for 15-18 minutes, until center is set. Remove from the oven and let cool
- Reduce the temperature of the oven to 350 degrees
- Once the the flatbread has cooled, cut into 1×1″ pieces and place evenly into an 8×8″ baking dish
- In a separate bowl, combine the bread pudding ingredients – eggs, coconut milk, maple syrup, coconut oil, pumpkin pie spice, salt, and raisins. Mix to combine
- Pour the mixture into the baking dish and sprinkle more raisins over the top
- Transfer the dish to the oven and bake for 18-20 minutes
- Serve warm with more maple syrup over the top if desired
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