paleo pumpkin bread pudding recipe

Pumpkin Bread Pudding

‘Tis the season for both comfort foods and pumpkin recipes galore!

I’m a big fan of warm comfort foods and this Pumpkin Bread Pudding truly fits that bill. Made with nut-free Paleo Pumpkin Bars, coconut milk, currants, and eggs, this is a wonderful Paleo Thanksgiving dessert recipe.

Every time I make this Paleo dessert I eliminate the chocolate from my Paleo Pumpkin Bars (the bars serve as the “bread” in this recipe). Why? I think this Pumpkin Bread Pudding is rich enough spiked with currants alone. However, feel free to try including the chocolate –if you do, please stop back by and let me know how your Pumpkin Bread Pudding turns out. Since I haven’t tried it I’m looking forward to hearing about the results from you!

Pumpkin Bread Pudding
Serves: 4-6
  1. Cut bread into 1-inch cubes and set aside for 6 hours to dry out
  2. Place bread cubes in a 1.5 quart pyrex baking dish
  3. Scatter currants over bread cubes
  4. In a vitamix, blend coconut milk, eggs, and vanilla
  5. Pour mixture over bread cubes
  6. Bake covered at 350° for 30 minutes
  7. Remove cover and bake for 15 more minutes, until tops of bread cubes are lightly browned
  8. Serve

As you can see for this Pumpkin Bread Pudding recipe, the “bread” needs to be just a bit stale. If you don’t want to wait, place the bread cubes on a parchment lined baking sheet and bake at 350[deg] for 8 minutes. I would not recommend skipping the step of drying out your “bread” –your pudding will be too mushy if you do.

The idea for this Pumpkin Bread Pudding comes from Stacy over at The Paleo Parents. At chez moi we eat Pumpkin Bread Pudding for dessert, brunch, and even breakfast –it is a hearty and satisfyingly festive Paleo recipe.

Here are some of my other Paleo pumpkin recipes:


  1. says

    I tried this but I had to use butter instead of coconut oil. I used chocolate chips in the pumpkin bars to please my daughter. The final pudding was completely a hit. Texture, flavor, and level of sweet to savory was all excellent and pleasing with a healthy feeling, not too rich. A nice medium light dessert.

  2. John says

    I am going to have to save this recipe for sure! Thanks for posting this, I know at least half of my family will be able to enjoy this, mostly because it won’t be around very long :)

  3. Amy says

    Just took this out of the oven. It took forever to cook, but I probably used a bowl that was too deep.

    I had to use raisins because I could not find currants.

    So delicious!!! Our family was already a huge fan of the pumpkin bars, but this makes them extra special. I will definitely be making this again. Thanks for the recipe!

  4. says

    This looks amazing. I used to work at a local bakery that did an absolutely amazing bread pudding. Had pretty much given up on finding a Paleo equivalent. Will definitely be giving this one a try though. Thanks!

  5. Debbie says

    I have this in the oven now! Can’t wait to try it! I’m signed up for your Vitamix giveaway and will dream about using it to recreate your yummy recipes!

  6. says

    Elana, I am a huge fan of bread pudding. I’ve only tried peach and raisin, but I think pumpkin would be a great addition to my recipe.

    It’s also perfect for fall! Not to mention, it’s high in Vitamin A… always a plus.

    I just checked out your paleo pumpkin bar recipe and I’m glad it calls for fresh pumpkin only. I have one leftover from Halloween and am looking to use it up.

    I will definitely be making this soon.

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