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Pumpkin Cream Cheese Bread Pudding, with a dairy-free option, is healthy-yet-indulgent comfort food. This recipe is Paleo, GAPS, SCD and gluten-free. Bread pudding makes a great dessert, but it also makes a great breakfast, snack or lunch box addition.
This autumnal recipe is hard to resist. You’ll love the creamy, sweet flavor and the high-protein content.
We made this recipe regularly at our Paleo/Traditional/GAPS cafe. Every time there were leftovers, my husband told me, very adamantly, how good the recipe was. I love that. He can eat anything he wants, and he loves this bread pudding — even though it’s allergy-friendly.
What makes this recipe GAPS-friendly?
This recipe contains no baking soda. So it’s great for those of us on healing diets who protect the pH of our stomachs.
If you avoid dairy, see the dairy-free option below. Just a couple of quick easy changes.
Pumpkin Cream Cheese Bread Pudding is appropriate for healing diets, such as GAPS and SCD, if made with the coconut milk option.
What bread does this bread pudding recipe use?
Below the recipe itself, you’ll see a classic coconut bread loaf recipe. Use that recipe for GAPS diet and SCD. It’s also great for Paleo and GF.
You may also use any loaf of bread you enjoy.
How long does this recipe take to make?
The prep for Pumpkin Cream Cheese Bread Pudding is only 15 minutes — if you have your bread loaf already made. Ideally, make or buy your bread loaf ahead of time, so this recipe assembles quickly.
Part of what makes bread puddings so great is they’re a way to use up leftover bread, and they’re fast to make.
Otherwise, the recipe takes longer because you’ll need to make your loaf of bread first.
Moist, sweet, holiday-spiced and comfort food delicious, this easy to assemble dessert is special, seasonal and so yummy.
- 1 can pumpkin or 2 cups leftover winter squash, such as butternut or kabocha varieties
- 8 ounces cream cheese , such as Nancy's brand, Green Valley Organics or homemade, room temperature
- 1 pound bread your favorite gluten or grain-free; see the GAPS-friendly coconut bread recipe below
- 1/2 cup maple syrup for Paleo, local raw honey for GAPS (or low carb sweetener for anti-candida)
- 1/2 cup butter , melted or ghee, sustainably-sourced lard, cooled slightly or extra-virgin coconut oil
- 1/2 cup heavy cream
- 4 eggs
- 1 1/2 tsp. real vanilla extract
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 whipped cream. Or refrigerate and enjoy cold.
Overall cooking time depends on whether or not you have the loaf of bread made ahead of time.
If you love this recipe, check out more beautiful baked goods in my baked goods cookbook, a #1 New Release on Amazon — EAT BEAUTIFUL: Grain-free, Sugar-free & Loving It. And here’s the eCookbook version.
The following recipe is an adaptation of Dr. Natasha Campbell-McBride’s simple Coconut Bread Loaf:
Coconut Bread Loaf recipe
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 coconut sugar for Paleo works fine); 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 cream cheese. Use 1/2 cup coconut cream in place of heavy whipping cream. Use dairy-free fat instead of butter or ghee: extra-virgin coconut oil or lard.