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up close photo of bread pudding with toppings

Pumpkin Cream Cheese Bread Pudding (Keto | Low Carb | Paleo | GF | GAPS)

Moist, sweet, holiday-spiced and comfort food delicious, this easy to assemble dessert is special, seasonal and so yummy. Pretty high in protein, this treat can be eaten not only for dessert but also for breakfast, brunch and snacks.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American, British
Keyword bread pudding, cream cheese, gaps diet, gluten-free, keto, low carb, paleo, pumpkin
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 542kcal
Author Megan
Cost $7


  • 9x9" baking dish or similar
  • blender or hand mixer + bowl
  • oven


  • 1 15-ounce can pumpkin or 2 cups leftover winter squash, such as butternut or kabocha varieties
  • 8 ounces cream cheese room temperature; for Paleo, GAPS & dairy-free: substitute 1 cup high-fat coconut milk for cream cheese
  • 1 loaf Coconut Bread (click on link for recipe) OR your favorite gluten or grain-free loaf (about 1 pound or 4 cups of cubes)
  • 1/2 cup liquid sweetener of choice: room temperature — maple syrup for Paleo, local raw honey for GAPS OR low carb sweetener for Low Carb and Keto
  • 1/2 cup butter , melted and cooled slightly; or for GAPS: use ghee; dairy-free: use coconut oil
  • 1/2 cup heavy cream room temperature; or for Paleo/GAPS: use coconut cream or fully fermented sour cream
  • 4 eggs room temperature
  • 1-1/2 teaspoons real vanilla extract optional
  • 1/2 teaspoon cinnamon and ginger each
  • 1/8 teaspoon cloves, allspice and nutmeg each (optional)


  • Preheat the oven to 325 degrees Fahrenheit. Grease a 9" by 9" casserole dish with coconut oil or butter. (If you wish to un-mold the entire bread pudding in one piece, you can also line the dish with one strip of parchment paper to make it easy to lift out the chilled pudding. See photo of whole pudding in dish.) 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. Purée 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.
    overhead view of pudding
  • Cool completely or chill. Serve with lightly sweetened sour cream or whipped cream. To serve warm, place individual servings in 300 degree oven for about 20 minutes. (Or serve fresh and warm from the oven after its initial baking, but it will fall apart a bit.)
    whole pudding in dish


Overall cooking time depends on whether or not you have the loaf of bread made ahead of time.


Calories: 542kcal | Carbohydrates: 3g | Protein: 13g | Fat: 55g | Saturated Fat: 34g | Cholesterol: 385mg | Sodium: 306mg | Potassium: 163mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1945IU | Calcium: 98mg | Iron: 2mg