Bread Pudding Recipe (Gluten-Free, Paleo) (2024)

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For the coconut flour bread:

• ½ cup coconut flour
• ¼ tsp sea salt
• ½ tsp baking powder (how to make grain-free baking powder– it's easy!)
• 5 eggs
• ½ cup coconut oil (or melted butter – plus more for greasing your pan)
• 3 tbsp coconut milk (or whole milk)

To turn your coconut flour bread into bread pudding, you’ll need:

• 2 cups cream (preferably not ultrapasteurized)
• 2 tbsp pastured butter
• 14 tbsp sucanat (or coconut sugar -though coconut sugar will be less sweet)
• 4 pastured eggs
• 2 tsp cinnamon
• ¼ tsp ground nutmeg
• 1 tsp vanilla extract (how to make make vanilla extract)
• 1 batch coconut flour bread (recipe above, diced)
• ¾ cup raisins

For the coconut flour bread:

• Preheat your oven to 350°F

• In a small bowl, whisk together coconut flour salt and baking powder.

• In a separate medium bowl, whisk eggs, coconut oil/butter and milk together

• Slowly add the flour mixture to the liquid and mix until there are no lumps. Pour mixture into a lightly oiled 8×8 inch baking pan and bake for about 30 minutes. You’ll know it’s ready when you can insert a toothpick into the center and it comes out clean.

For the bread pudding:

• Melt coconut oil/butter in a medium-sized pot over low heat. When fully melted, remove from heat and add cream, eggs, sucanat/coconut sugar, cinnamon, nutmeg and vanilla. Whisk until thoroughly combined.

• Add coconut flour bread to your baking dish/Dutch oven. Sprinkle raisins over the top and mix them in a little, then pour the liquid in. If needed, dunk your bread cubes until they are fully coated in liquid.

• Bake at 350°F for 1 hour – 1 hour 15 minutes, or until the pudding is set in the middle.

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• 1 cup cream (preferably not ultra-pasteurized)
• 1/8 cup sucanat (or coconut sugar)
• 1 tsp vanilla (how to make make vanilla extract)
• 1 dash sea salt

• Place ingredients in a saucepan and stir over medium heat for 5 minutes.

• Set aside for 5 minutes, then pour on warm bread pudding.