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.
Ingredients
- 4 C {Elana's Paleo Pumpkin Bread|http://www.elanaspantry.com/paleo-pumpkin-bread/], diced into 1" cubes and let sit out for at least 6 hours to dry it out a bit (I doubled Elana's recipe, made 3 mini loaves, and diced 2)
- 1 14 oz can full fat coconut milk
- 4 eggs
- 1/3 C Maple syrup
- 1 Tbsp vanilla
- 1/3 C chocolate chips
- 1/3 C chopped pecans
- a drizzle of caramel sauce
Instructions
- Lay bread cubes in a coconut oil greased 9" by 9" baking dish
- In separate bowl, whisk together coconut milk, eggs, syrup and vanilla
- Pour custard over bread, lightly pushing down to soak all bread cubes
- Top with chocolate and pecans
- Bake for 40 minutes at 350 degrees
- 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!
