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Pumpkin Bread Pudding - Grain free, Refined Sugar Free

Grain-free, Refined Sugar Free Bread pudding, paleo friendly


Autumn is the perfect time for baking. Imagine warm, golden sunlight trickling through your window on a chilly afternoon while the smell of something scrumptious cooks in the oven. And who doesn’t love all the delicious flavors that make this time of year special: apple, cinnamon, caramel, pumpkin, etc. Before you know it, the holidays will be here with even more baked goods and wonderful flavors. And if you’re anything like me, you love the opportunity to share mouth-watering concoctions with your loved ones during the holiday season.

Now, the occasional treat seems harmless, but after a while your gut might start to rebel against you. All of the sugar and carbs can make your blood sugar spike, which leads to tiredness, trouble concentrating, and stomach pain. Not exactly the mood you want for all the end of the year fun and celebrations. But! What if I told you we have a recipe for you that is both ridiculously delicious, and it won’t send your blood sugar into hyper drive?

This bread pudding is an amazing treat that uses our gluten free bread, plant based butter, and more natural ingredients, so it’s much healthier and you don’t have to worry about feeling awful after indulging. Not to mention, our sesame bread is luxuriously soft and flavorful, and an excellent source of fiber (about 7 grams per serving) which can help regulate the body, keeping your blood sugar in check. This bread is also low-carb, which is incredible since traditional bread pudding is usually a carb-fest. Basically this is the perfect dessert for a fall afternoon, or to share with friends and family this holiday season.



Pumpkin Bread Pudding

  • 1 ½ loaves sesame bread, torn into small pieces

  • 1 cup coconut cream

  • ½ can pumpkin puree (about 7.5 ounces)

  • ¾ cups coconut sugar

  • 1 ½ tbsp melted Monty’s Plant Based Butter

  • 2 eggs 

  • 1 tsp vanilla

  • ½ tbsp pumpkin pie spice

  • Toasted Pecans 

Caramel Sauce

  • ¾ cups coconut sugar

  • 1 cup coconut cream (just the thick part from a can of coconut milk)

  • ¼ tsp vanilla

  • ⅛ tsp salt

  • ¼ tbsp tapioca starch


  • Preheat oven to 350 degrees F.

  • Line the inside of a loaf pan with parchment paper. Place torn pieces of bread into the pan.

  • In a large bowl, whisk together the coconut cream, pumpkin puree, coconut sugar, melted butter, eggs, vanilla, and pumpkin pie spice.

  • Making sure to cover all the pieces, carefully pour the batter over the bread in the pan.

  • Bake for about 1 hour.

  • While the bread pudding is baking, make the caramel sauce. Melt down the coconut sugar with a splash of water until boiling and starting to caramelize.

  • Add the coconut cream, vanilla, and salt. Bring the mixture back to a boil, then add the tapioca starch.

  • Simmer 5-10 minutes until sauce thickens.  Pour over the bread pudding and sprinkle the toasted pecans over the top. Serve and enjoy!