Bread pudding makes a great dessert but it also makes a great breakfast or lunch box addition. Here’s an autumnal recipe that is hard to resist! You’ll love the creamy, sweet flavor and the high-protein content to boot!
We make this recipe regularly at our Paleo/Traditional/GAPS cafe and every time there are leftovers my husband eats them and tells me how good this recipe is, very adamantly. I love that. He can eat anything he wants and he loves this bread pudding. So I share with you a highly recommended treat! 
This recipe contains no baking soda. So it’s great for those of us on healing diets who protect the ph of our stomachs. For those of you avoiding dairy, see the dairy-free option below! Scroll to the very bottom for just a couple of quick easy changes. It is appropriate for healing diets, such as GAPS and SCD, if made with the coconut milk options.
Ingredients
1 can BPA-free pumpkin or 2 cups leftover winter squash, such as butternut or kabocha varieties
1 8 oz. container cultured cream cheese, such as Nancy’s brand or homemade, room temperature
1 lb. or your favorite gluten or grain-free bread*; see the GAPS-friendly coconut bread recipe below**
1/2 cup pure maple syrup, local raw honey, or xylitol (hardwood derived & North American grown; here’s an affiliate link to my favorite brand: Smart Sweet Real Birch Xylitol 1.5lbs
1/2 cup melted grass-fed butter, ghee, sustainably-sourced lard*** or extra-virgin coconut oil, cooled slightly
1/2 cup grass-fed heavy cream
4 eggs
1 1/2 tsp. real vanilla extract
Method
Preheat the oven to 325 degrees.
- Grease a 9″ by 9″ casserole dish with coconut oil or lard***. Set aside.
- Slice your loaf of bread into 3/4″ slices. Cube the slices so you have about 4 cups worth of 3/4″ cubes.
- Place the remaining ingredients into a blender, excluding the heavy cream: pumpkin, cream cheese, sweetener of choice, melted fat, eggs and vanilla.
- Puree until the ingredients are well mixed and any solid winter squash is smooth, about 25 seconds.
- Finally add the heavy cream (or coconut cream) and blend again briefly, about 10 seconds.
- Scatter your bread cubes evenly over the surface of the casserole dish.
- Pour the blender contents evenly over the bread cubes, using a spoon to dunk any cubes that float a bit.
- Bake about 40 minutes, or until the outer 3″ are set and the center is just slightly jiggly still.
- Cool slightly and serve warm with lightly sweetened sour cream or grass-fed whipped cream.
- Or refrigerate and enjoy cold.
*I look forward to sharing more desserts as well as savory treats with you in my upcoming January 2015 cookbook!! EAT BEAUTIFUL: Grain-free, Sugar-free & Loving It
**This is an adaptation of Dr. Natasha Campbell-McBride’s simple coconut bread loaf:
Place the following items in the blender and puree for 30 seconds:
- 6 eggs
- 1/2 cup melted fat: butter, ghee, lard*** or coconut oil, cooled slightly
- 1/2 cup coconut flour
- 1/4-1/2 cup sweetener of choice: local raw honey or hardwood xylitol; base the amount on how sweet you want the end product.
- 1 tsp. vanilla extract
Pour the puree into a greased loaf pan and bake at 325 degrees until a toothpick inserted in the center comes out clean, about 35 minutes.
Pumpkin-Coconut Milk Dairy-free Bread Pudding
Substitute 1 cup high-fat coconut milk for the cream cheese. Use the 1/2 cup coconut cream option in the pumpkin puree, in place of the heavy whipping cream. Use the dairy-free fat option instead of butter or ghee: extra-virgin coconut oil or lard.
Cheers! Hope you enjoy this cozy treat!!
***Here are affiliate links to two options for meat-based cooking fats: one for sustainably-sourced lard: a bulk pack of 4 jars and two, a single jar of grass-fed beef tallow. Yippee! These are great options.
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The post Pumpkin Cream Cheese Bread Pudding Recipe- Grain-free & Sugar-free… with a Dairy-free option! appeared first on Eat Beautiful.
