Paleo Chocolate Bread Pudding

Paleo Dark Chocolate Bread Pudding

Traditional bread pudding incorporates wheat bread, heavy cream and a generous amount of cane sugar and dark chocolate into a rich pudding. Could we accomplish a Paleo transformation of this rich dish?

Yes, we found that a few healthy substitutions yielded a gluten-free, dairy-free, low-sugar super dessert. We used Udi’s gluten-free, dairy-free baguettes in place of wheat brioche. Coconut milk and coconut cream more than sufficed for the heavy cream. Swerve was a perfect one-to-one substitution for the ample dose of pure white sugar in the original. Of course, we found that a mixture of Enjoy Life Mega Chunks and Mini Chips semi-sweet chocolate added the dairy, nut and soy free chocolate flavor we needed.

Ingredients

Unsalted butter

3 Udi’s French Baguettes cut into 1 inch pieces (12 oz.)

6 eggs

2 cans Native Forest Organic Classic Coconut Milk (13.5 oz. cans)

1/2 cup Swerve

1 tsp. Vanilla Flavoring

1/4 tsp salt

10 oz. Enjoy Life semi-sweet chocolate chips

01

Preheat Oven to 350 degrees

Grease 9 x 13 baking dish

02

Bake the Baguettes until golden brown

8-10 minutes

03

In a large bowl

Whisk to combine eggs, coconut milk, Swerve, vanilla flavoring and salt

Add the toasted bread

Gently stir to combine the bread and egg mixture

04

Allow mixture to rest for 20 minutes

To allow the bread to absorb the egg mixture

05

Then transfer mixture to baking dish

Bake for 45 minutes or until center of pudding reaches 160 degrees

The Topping

Ingredients

1 13.5 oz. can full fat coconut milk

1 tbsp. vanilla extract or paste or ground vanilla beans

1/2 cup Swerve sweetener

Method

Refrigerate can of coconut milk overnight

Drain liquid and use solid coconut

Using stand or hand mixer whip the coconut solids until light and fluffy

Add vanilla and Swerve and mix gently until the consistency of whipped cream