Pumpkin Bread Pudding

Submitted by: Stacy and Matt

Servings: 6-8

Ingredients:
4 C Elana’s Paleo Pumpkin Bread (http://www.elanaspantry.com/paleo-pumpkin-bread/), diced into 1? cubes and let sit out for at least 6 hours to dry it out a bit (I doubled Elana’s recipe, made 3 mini loaves, and diced 2)

1 14 oz can full fat coconut milk
4 eggs
1/3 C Maple syrup
1 Tbsp vanilla

Optional Toppings:
1/3 C chocolate chips
1/3 C chopped pecans
a drizzle of caramel sauce (http://paleoparents.com/2011/caramel-apples-a-guest-post-for-spunky-coconut/)

Instructions:

? Lay bread cubes in a coconut oil greased 9? by 9? baking dish
? In separate bowl, whisk together coconut milk, eggs, syrup and vanilla
? Pour custard over bread, lightly pushing down to soak all bread cubes
? Top with chocolate and pecans
Bake for 40 minutes at 350 degrees
Let cool for 20 minutes; serve warm with a drizzle of caramel sauce; store in refrigerator for up to a week

Notes: Steps marked with a ? are perfect for little hands to help with.

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.