Made with fresh persimmons, coconut flour, coconut oil, eggs, coconut milk and spices; this rich, spongy and moist Paleo Bread Pudding tastes just like the “real” deal.
Growing up, bread pudding was a regular dessert at our house. Two loaves of warm bread and a liter or two of fresh milk were delivered to our door every morning. There was often leftover bread at the end of the day and when enough stale bread was gathered by the weekend, it was then cut in little pieces, soaked in milk, condensed milk, eggs and spices and baked. While this Paleo Bread Pudding is made with entirely different ingredients, the taste and texture is surprisingly almost the same.
I am honestly not a huge fan of persimmons; I think they lack much flavor. They are like a sweet mush, with a funny aftertaste, but my mother has a persimmon tree in her backyard and always brings me some. She is so proud of her giant persimmons, I haven’t had the heart to tell her not to bring me anymore because they often spoil before I get bored enough to eat one. Now that I have created this recipe I am looking forward to getting some more.
For similar recipes try my carrot apple kugel or my pound cake.
Ingredients:
1 ½ cups of ripe persimmon puree
7 eggs
¾ to 1 cup of pitted dates, packed (about 18-24 deglet dates)
2/3 cups of full fat coconut milk, BPA-free canned or homemade
1/3 cup of coconut oil
1/3 cup of coconut flour
1/3 to ½ cup of raisins (optional)
1 tbsp of orange zest
2 tsp of ground cinnamon
2 tsp of vanilla extract
1 tsp of baking soda
½ tsp of nutmeg
½ tsp of salt
pinch of ground cloves (optional)
Preparation:
- Preheat oven to 325 degrees Fahrenheit
- To make the persimmon puree, simply remove the stem and the leaves on top and run through a food processor or blender until pureed. Make sure that the persimmons are ripe and soft.
- Using a blender or food processor, blend the dates with the eggs, coconut milk and coconut oil until the dates and completely ground.
- Add the rest of the ingredients and blend a couple more seconds or until well mixed. (mix the raisins by hand at the end)
- Grease an 8”x8” baking dish and pour the batter in it.
- Bake for a 45 minute or until a knife inserted in the middle of the pudding comes out dry
- Shut the oven off, but leave the pudding inside for an additional 30 minutes with the door closed, this will help it set and dry some more, without burning it.
- Remove from oven, wait for it to cool and serve
- 1 ½ cups of ripe persimmon puree
- 7 eggs
- ¾ to 1 cup of pitted dates, packed (about 18-24 deglet dates)
- ⅔ cups of full fat coconut milk, BPA-free canned or homemade
- ⅓ cup of coconut oil
- ⅓ cup of coconut flour
- ⅓ to ½ cup of raisins
- 1 tbsp of orange zest
- 2 tsp of ground cinnamon
- 2 tsp of vanilla extract
- 1 tsp of baking soda
- ½ tsp of nutmeg
- ½ tsp of salt
- pinch of ground cloves (optional)
- Preheat oven to 325 degrees Fahrenheit
- To make the persimmon puree, simply remove the stem and the leaves on top and run through a food processor or blender until pureed. Make sure that the persimmons are ripe and soft.
- Using a blender or food processor, blend the dates with the eggs, coconut milk and coconut oil until the dates and completely ground.
- Add the rest of the ingredients and blend a couple more seconds or until well mixed (mix the raisins by hand at the end).
- Grease an 8”x8” baking dish and pour the batter in it.
- Bake for a 45 minute or until a knife inserted in the middle of the pudding comes out dry.
- Shut the oven off, but leave the pudding inside for an additional 30 minutes with the door closed, this will help it set and dry some more, without burning it.
- Remove from oven, wait for it to cool and serve
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Paleo Bread Pudding (Persimmon Pudding) | Paleo Digest December 11, 2012 at 12:47 pm
[...] Pure Pantry / Posted on: December 11, 2012My Pure Pantry – Made with fresh persimmons, coconut flour, coconut oil, eggs, coconut milk and spices; this [...]
julie December 11, 2012 at 3:24 pm
Holy Moly this looks and sounds good! Think theres any way to make it egg free? Im always looking for egg free for my son whos allergic. Between his egg nut allergy he doesnt get to enjoy a lot of desserts on a whim.
Edible Harmony December 11, 2012 at 9:06 pm
I wish! I have honestly been trying to make a nut-free, grain-free, egg-free cake but I haven’t had much luck with it, because coconut flour needs a lot of eggs to make it work
Maria Kuehmichel December 11, 2012 at 4:25 pm
Could you tell me what I can use in place of almond flour? I am very allergic to almonds. Would I be able to substitute a ground walnut? Thank you for your help.
Edible Harmony December 11, 2012 at 9:03 pm
this recipe calls for coconut flour not almond flour, but when a recipe calls for almond flour you can use other nut flours
Sandra December 12, 2012 at 10:29 am
Thanks, for this easy to prepare Paleo Bread Pudding I’m sure my little kids will love this. In addition, I just simply would like to include something (if in case some might find this post useful) – Recently i look at this article about Recipes for the Twenty-first Century Gatherer http://www.buypaleocookbook.com/ – a compilation of paleo recipes for the year 2013 and also paleo foods to prepare great for upcoming season.
Crystal December 14, 2012 at 5:19 am
Do you think you could substitute applesauce for the persimmons?
Edible Harmony December 15, 2012 at 11:55 am
It may work. I haven’t tried making it with apple sauce, it may just be a little more watery. If I play with the recipe a little bit more, using different fruits I will post it…. I am thinking apple sauce a little mash banana, someone suggested pumpking puree and I think that may work better.
Stephanie December 20, 2012 at 12:07 pm
This would definitely defeat the purpose of using a recipe for ‘persimmon pudding’
Jade December 18, 2012 at 8:09 pm
Now we just need a great sauce to put on top!
Edible Harmony December 18, 2012 at 10:00 pm
I am thinking, coconut cream, vanilla, rum and honey or maple syrup
Stephanie December 20, 2012 at 12:04 pm
I loved this recipe! Made it as is and soaked the raisins in whiskey. I also served it with a bourbon hard sauce like a previous commenter mentioned. Nom nom nom.
Edible Harmony December 20, 2012 at 5:44 pm
I am glad you liked it! bourbon sauce sounds delish!
Larry December 25, 2012 at 2:44 pm
I just made this for the first time and love it. I would like to have a good recipe for some hard sauce but I used whip cream and it was awesome!
Carmen January 4, 2013 at 3:11 pm
What can I say but that I am waiting to get more eggs to make this recipe again in less than a week. When I made it I shared with friends whom have never had persimmons before, they liked it so much that they kept the leftovers. I am thinking about using honey instead of dates this time, though.
Cecilia November 10, 2013 at 2:44 pm
I just made this. On accident didn’t put any coconut flour in it and it still works and tastes wonderful. Thanks for the recipe!
Deborah November 27, 2013 at 7:49 pm
Ok this is yummy.. Just made it for Thanksgiving tomorrow and will serve with whipped cream.
Edible Harmony November 30, 2013 at 12:59 am
I am glad you liked it