December 3, 2012   By Kelly Bejelly

Pumpkin Bread Pudding

Truth be told, I’m not huge into pumpkin.  I didn’t have a piece of pumpkin pie until I was in college and I was just like, what’s the fuss all about.  Now,  I can honestly say I’m a pumpkin fan.    This recipe came about from my experimenting in the kitchen to try to make french toast.   I’m still working on it but this paleo dessert recipe will be on my holiday menu for years to come.

 

Pumpkin Bread Pudding

Most bread puddings come with some super sugary sauce and I just couldn’t do it but I highly recommend topping this with whipped cream or coconut cream.  Honestly, this would be all kinds of deadly deliciousness with a scoop of vanilla ice cream.

 

Pumpkin Bread Pudding

Paleo Pumpkin Bread Pudding

Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

bread

  • 4 large eggs
  • 1 cup water
  • 2 Tablespoons of apple cider vinegar
  • ½ cup coconut flour
  • 1 teaspoon of pumpkin spice
  • ¼ cup and 1 teaspoon of coconut oil melted
  • ½ teaspoon baking soda

Pumpkin Sauce

Instructions

  1. To make the bread, combine the eggs, water, apple cider vinegar, coconut flour, pumpkin spice, baking soda and melted coconut oil in a bowl and mix thoroughly.
  2. Pour the batter into a grease 8 x 8 square pan and bake for 20 - 25 minutes or until a toothpick comes clean at 350.
  3. Remove from the oven and let cool completely. Cut into small cubes.
  4. In a separate bowl combine the pumpkin puree, melted butter, maple syrup and salt and mix well.
  5. In a small baking dish place the cubed bread. Top with the pecan pieces then pour the pumpkin filling over this. Lightly toss to coat the bread and pecans.
  6. Bake in the oven for 20 minutes at 350.
  7. Top with whipped cream, coconut cream or ice cream.

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Leave A Reply

42 Comments

  • December 3, 2012 at 11:30 am

    I wish you could be my personal chef haha. This all looks so good. Love your recipes. 🙂

    • December 4, 2012 at 6:46 pm

      Tee Hee, I do burn things you know but I always enjoying cooking for friends 🙂

  • December 3, 2012 at 11:36 am

    I love just about anything pumpkin, and this looks divine!! Thanks!

  • December 3, 2012 at 3:33 pm

    I’m in to pumpkin, but not bread pudding. However my parents both LOVE bread pudding so this would be a special dessert I can make for them this season.

  • December 3, 2012 at 4:13 pm

    It’s Paleo? I am so happy 🙂

    • December 4, 2012 at 6:47 pm

      It’s really good too! Filling! Very Filling but so yummy 🙂

  • December 4, 2012 at 8:59 am

    Bread pudding is one of my husband’s favorite desserts. Yours looks absolutely perfect–I love all that whipped cream on top!

    • December 4, 2012 at 6:47 pm

      I put more on there too, lol. I don’t think I could every live without dairy 🙂

  • December 4, 2012 at 11:04 am

    Can I come live with you?!

  • December 4, 2012 at 4:33 pm

    Your recipes are so fantastic, I don’t know if I like bread pudding though.

  • December 4, 2012 at 7:40 pm

    This looks really good. I am hoping to make some food changes towards the beginning of the new year and seeing yummy recipes like this makes me think it’s possible.

  • December 5, 2012 at 12:05 am

    I have to tell you all these awesome recipes make me want to try Paleo!

  • December 5, 2012 at 12:22 pm

    girl you always come up with some wonderful looking stuff.

  • December 5, 2012 at 1:43 pm

    Yum. I love anything pumpkin, thanks for sharing!

  • December 5, 2012 at 4:23 pm

    I’m adding this to next week’s recipe list right NOW!!

  • December 5, 2012 at 7:50 pm

    Pumpkin is one of my favorite things ever, but sadly, since I had my gall bladder removed, I can’t eat it. 🙁 This looks sooooo yummy!

  • December 8, 2012 at 5:08 pm

    Oh my gosh, that looks absolutely amazing!

  • December 9, 2012 at 7:32 am

    This looks amazing. I never really had a taste for pumpkin until recently. It’s weird how your taste buds change as you get older. 🙂

  • December 10, 2012 at 10:09 am

    Now that looks awesome!!

  • December 13, 2012 at 11:15 am

    That looks awesome

  • December 15, 2012 at 5:57 pm

    Yum! I love bread pudding, but I have never had it with pumpkin before.

  • Jon
    December 19, 2012 at 12:08 pm

    Hi Kelly, do you think this recipe would turn out well if blackstrap molasses was replaced for the maple syrup in the pumpkin sauce? Thanks

    • December 19, 2012 at 12:11 pm

      Yeah, I think it would give it some great depth too! I hope you like it 🙂

  • Anne
    December 25, 2012 at 4:14 pm

    I was just wondering, under the bread section of the recipe, how much coconut oil is supposed to be added?

    Is it a 1/4 cup? 1 tsp? or 1/4 + 1 tsp?

    • December 25, 2012 at 11:48 pm

      1/4 plus 1 tsp and I just updated it 🙂

  • Elisha
    April 12, 2014 at 8:48 am

    I have to say, I’ve made this a few times and I LOVE IT. I make my own pumpkin puree so it takes me a little longer, but it is so worth it. I found I need to double the sauce recipe otherwise it is a little dry in my opinion. This is my go to recipe for bringing a dish for Thanksgiving dinner.