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
Then, stir in the chocolate
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
Paleo Chocolate Bread Pudding Recipe
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 or other organic semi-sweet chocolate
Method
- Preheat Oven to 350 degrees
- Grease 9 x 13 baking dish
- Bake the Baguettes until golden brown – 8-10 minutes
- In a large bowl whisk together eggs, coconut milk, Swerve, vanilla flavoring and salt
- Add the toasted bread to the egg mixture and gently stir to combine
- Rest the mixture for 20 minutes for bread to absorb the egg mixture, then stir in the chocolate
- Transfer mixture to baking dish and bake 45 minutes or until center of pudding reaches 160 degrees
- Serve with coconut milk whipped topping
When do we add the chocolate?
Thanks for reading. I’ll add that to the directions. Stir in the chocolate after bread-egg mixture has rested and just before adding to baking dish. Enjoy!