Bread pudding gets a dreamy twist with a soft pumpkin bread drizzled in decadent chocolate ganache.
Without sacrificing the rich flavor of traditional bread pudding, this recipe packs in creamy coconut milk, grain-free bread, and a rich dark chocolate ganache.
This recipe starts out with a coconut flour bread (click here for the recipe) you can easily make the day before. Its spongy texture is perfect for absorbing the pumpkin custard. If you’re in a pinch, feel free to use store-bought Paleo bread to save on prep time.
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The warm chocolate ganache is a breeze to make. Canned coconut cream steps in for conventional whipping cream to thicken the melted chocolate that gets drizzled over the spongy bread. Tip: This quick ganache can also be used in other recipes as a fondue or fruit dip. You’ll also be using the coconut cream to make a dairy-free whipped cream that goes on top – don’t worry, it’s super easy!
To get started, whisk together the eggs, coconut milk, pumpkin purée, maple syrup, and cinnamon in a medium mixing bowl. Add the cubed bread to the bowl and gently stir to coat. Let the bread absorb the egg mixture for three minutes to keep it moist and soft. Pour the mixture into a greased casserole dish and bake for 30 minutes, or until the bread is toasty on top.
In the meantime, melt the dark chocolate chips and coconut cream in a double boiler over medium heat for about seven minutes. Stir until smooth, remove from the heat, and set aside. In a medium mixing bowl, whip the coconut cream for about 30 seconds, or until fluffy. Make sure to discard any liquid in your coconut cream before whipping and only include the paste-like contents from the can.
When the bread is finished, let it cool at room temperature for 10 minutes. Pour the ganache over the top and serve warm with a dollop of whipped cream. Dig in and enjoy!
Paleo Pumpkin Bread Pudding with Chocolate Ganache
Paleo Pumpkin Bread Pudding with Chocolate Ganache
Jennafer Ashley- Medium casserole dish
- Medium mixing bowl
- Double boiler
- Electric mixer
For the Bread Pudding:
- 1 t coconut oil, for greasing
- 2 large pasture-raised eggs
- 1/3 cup unsweetened canned coconut milk
- 1/4 cup pumpkin purée
- 2 T maple syrup
- 1 t ground cinnamon
- 5 cups Paleo bread, cubed
For Ganache:
- 1/2 cup dark chocolate chips
- 1/4 cup unsweetened canned coconut cream
For Coconut Whipped Cream:
- 1 cup unsweetened canned coconut cream
- Preheat the oven to 350ºF and lightly grease a medium casserole dish with coconut oil.
- To Make the Bread Pudding: In a medium mixing bowl, whisk together the eggs, coconut milk, pumpkin purée, maple syrup, and cinnamon. Add the cubed bread and gently stir to saturate. Allow the bread to absorb the egg mixture for 3 minutes, then pour into the prepared casserole dish and bake for 30 minutes.
- To Make the Chocolate Ganache: While the bread pudding is baking, prepare the ganache by melting the coconut cream and dark chocolate in a double boiler for 7-9 minutes. Heat until smooth and stir continuously. Turn the heat off and set aside.
- To Make the Coconut Whipped Cream: In a medium mixing bowl, add 1 cup of coconut cream and use an electric mixer to beat until fluffy and thick (about 30 seconds). Refrigerate for at least 15 minutes.
- Remove the bread pudding from the oven and let it cool for 10 minutes at room temperature.
- Pour the chocolate ganache on top and serve with a dollop of whipped coconut cream.
Looking for Paleo ingredients? Here are a few we’d recommend:
Cold pressed coconut oil (Viva Naturals)
Coconut milk (Native Forest)
Ground cinnamon (Simply Organic)
Semi-sweet chocolate chips (Enjoy Life)
Coconut cream (Native Forest)
(You’ll Also Love: Paleo Cranberry Pecan Bread with Coconut Glaze)
Cinnamon Spice and Everything Nice Fruit Cake
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