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
Scale
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
Find it online: https://physicalkitchness.com/paleo-pumpkin-bread-pudding/