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



  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


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!

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  • OH EM GEE….. I have to have it. 

  • oh i CANNOT WAIT to try this.  in fact, i might have to do it today, since i have everything on hand. 🙂

    • Do it! Just be careful not to eat all of it in one sitting!

  • Monifah

    Looks fantastic, have to make it as soon as i have roasted my pumpkin. Glad to find a bread recipe that doesn’t require coconut-flour, as i have no idea where to purchase that in Denmark!! Mums..

  • Shirley @ gfe

    I. Must. Have. This. Soon. (and that won’t be soon enough!)


  • Lauren

    Oh. Dear. Lord.  I had suppressed all memory of my love for bread pudding until this hit my inbox.
    My 2yo, sitting on my lap, said “that looks LECKER!” (which is German for delicious) and she’s never had bread pudding in her life.
    (Monifah, I can get coconut four here in Germany without a problem; it must be around in Denmark too then, wouldn’t you suspect? The bag is brown paper with a woman’s face on it. I’m still pinned by said 2yo but I can check the brand name in a few minutes if you like.)

    • We thought we had, too, until we made the pumpkin bread and wondered what to do with it! It was great for us, so I hope we don’t disappoint you or your two year old.

  • Lisa

    Honestly, bread pudding is one of my least favorite things in the dessert world, but this looks pretty darn good. 

  • Natalie Kimble

    Oh wow… yummy yum yum!!!

  • One of my daughters just cant do gluten or dairy at all, and cant handle excess sugar well either. It flares up her JRA. This would be PERFECT for a treat for her over the holidays.Thank You!

    • Glad to have inspired you. Hope it turns out for you!

  • Linder

    I have this in the oven now and am taking it to a holiday potluck tonight BUT I can’t find a recipe for the caramel sauce!!  Arrrghh.  HELP!!

  • Linder

    Just wanted to let you know that this was an AMAZING dessert!  I took it to a dessert potluck and it was eaten by all.  I even took it to work the day after and my co-workers told me it tasted better than what the chef made!  Nice, huh?
    Thanks for the wonderful recipe.
    P.S.  I did not use the caramel sauce.  It hardened BUT it really didn’t need it.

    • Linder, I’m SO happy you loved it that much – thanks for letting us know! We couldn’t have done it without Elana’s bread 🙂

      If the caramel hardens (which it will in the fridge) just warm it in the microwave (or stovetop) slightly to come to room temp and it should drizzle perfectly. Thanks again!

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  • KitchenWren

    Made this last night and it is SO good! I halved the recipe and baked it in a loaf pan for about 35 minutes. Left out the chocolate chips, nuts, and caramel–but it still was delicious! Heated up the leftovers this morning for breakfast with some maple syrup drizzled on top, I’m a pretty happy girl. 😉 Really like your blog, already tried out a couple of other recipes and I have the carmelized beef brisket on the menu for later in the week.

  • Elizabeth

    We just made this! It was heavenly. My hubby and I ate the whole thing in 24 hours. Kept it pretty simple without choc chips and nuts but added paleo condensed milk on top. Mmmmmmmmm!

    • Lyn

      I would love the recipe for paleo condensed milk. Also I cannot have eggs…does anyone know if this bread pudding recipe would work without them…I kind of doubt it. I have done the flax egg thing and baking powder/applesauce thing but would it work for a custard?

  • I wonder if I can make this ahead, going all the way to the step of pouring the custard over the bread and then baking the next day? Has anyone tried this? I’m seriously excited about this recipe! Thanks.

    • It reheats well – just don’t overcook the custard. Maybe cook it 5 less minutes so when you reheat it finishes cooking?

      • Thank you. I ended up putting it all together the day before and then baking it as we were eating our Thanksgiving lunch. It was ready just in time and tasted perfect! I can attest that it is excellent the next day warmed up or COLD. And the caramel sauce is a must….it’s absolutely divine over the pudding, in coffee, or directly from the spoon!

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  • K Mac

    I made this last Thanksgiving. My first paleo Thanksgiving, and it was awesome. So when I went to make it this morning for Thanksgiving, I had a mini panic attack because I couldn’t find the recipe. Thank goodness I found your site and this recipe again. I am bringing to non paleo people and I think they will love it too!! Try it you will not be disappointed!!