Easy gluten free bread pudding with pumpkin
Paleo bread pudding
O that humble bread pudding…. I have an enormous soft spot for anything that even looks remotely like a bread pudding. I’ve made savory versions, version with sour dough, sweet version with all sorts of different fruits and now I’m sharing with you this delicious version which is gluten free and paleo.
Also – because I have used pumpkin in the batter – it is quite sweet naturally so you could consider leaving out the 25 ml of maple syrup that I added. It will probably still be totally delicious. I say probably, because I didn’t test it without. So you’re on your own if you want to try it… 😉
Is it really a bread pudding?
To be entirely honest with you guys. I always struggle with naming desserts like this. Because let’s be honest: there is no bread involved here and even though the taste and texture do resemble the good old bread pudding it is really something different. Not less tasty though!
And the good news is that you can have this dessert when your gluten free or paleo friends come along. Win win. Because everyone will love it!
More paleo recipes
If you’re wondering why you suddenly see an increase in paleo recipes, that can easily be explained. I have an assignment for the Dutch paleo magazine to create all the recipes, do the styling and photography and even have my face in the magazine. It’s quite a job and part of the reason why I wanted to be able to use the recipes here as well. Just makes live easier and there are so many recipes now that I will never run out! Plus they are tasty and delicious, no matter your eating habits.
paleo bread pudding
- 125 ml coconut milk 1/2 cup
- 3 eggs
- 25 ml maple syrup 1,5 tbsp
- 200 gram pumpkin puree
- 60 gram coconut flour
- 30 gram almond flour
- pinch of salt
- ½ tsp baking soda
- 2 tsp pumpkin spice
- 150 gram mango in cubes
- shaved almonds to add on top
- Preheat the oven to 180˚C. Grease a cake tin with coconut oil and set aside.
- Mix the coconut milk, eggs, maple syrup and the pumpkin together and whisk well until all lumps are removed.
- In another bowl mix the coconut flour, almond flour, baking soda and pumpkin spice and mix it well.
- Add the wet ingredients to the dry ones and mix together. Stir through the mango cubes. (keep some for the top)
- Turn out into the cake tin and press firmly into the tin with your hand or the back of a spoon.
- Place into the oven for around 30 minutes or until golden and cooked through
- Serve the bread pudding with mango and the shaved almonds on top.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.