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Chocolate Pumpkin Bread Pudding Paleo

Chocolate Pumpkin Bread Pudding

Shivangi Rao
This recipe has been adapted from Chloe Coscarelli’s Chocolate-Pumpkin Bread Pudding recipe in the New York Times.
Course Dessert
Servings 6 ramekins


  • 1/2 cup full fat coconut milk
  • 1/2 15 oz can organic pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 tsp allspice
  • 1/2 tsp ground ginger
  • 1/2 cup dark chocolate chips I use Hu Kitchen
  • 5 cups cubed paleo or gluten-free bread of choice I use AWG Bakery Cinnaspice Bread
  • 1 tbsp coconut sugar for coating and topping


  • Cube bread and set 5 cups aside.
  • Preheat oven to 350 degrees F.
  • Mix coconut milk, pumpkin, maple syrup, salt, and all spices listed in a bowl in a blender or using an immersion blender.
  • Pour mixture on top of cubed bread in a large mixing bowl. Add in chocolate chips. Slowly fold everything to combine.
  • Grease the bottom of each ramekin with a little butter or oil.
  • Sprinkle 1/4 tsp coconut sugar on the bottom of each ramekin. Place bread pudding mixture in each ramekin. Press down with a spoon so it’s nicely packed. Top with a little more coconut sugar so it helps crystallize in the oven.
  • Bake for 25-30 mins until the top is browned.
  • Serve warm and enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!