Go Back
Print
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

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

  • 1/2 cup pumpkin puree
  • 1/4 cup B grade maple syrup
  • 1/4 cup of melted coconut oil or butter
  • 1/4 teaspoon sea salt
  • 1/2 cup of pecan pieces

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.