Bread pudding without grains, built on cubes of prune-nut bread soaked in a coconut milk custard until every piece is saturated and tender. A cinnamon-palm-sugar crust goes on before baking, so the top sets golden while the middle stays custardy. It's make-ahead comfort food that works for breakfast or dessert.
SERVES
Ingredients
2 cups (480 ml) skim coconut milk
3 large eggs
5 tablespoons (75 ml) palm sugar
3 tablespoons (45 ml) tapioca flour
2 teaspoons (10 ml) vanilla extract
¼ teaspoon salt
¼ teaspoon ground cinnamon
12 slices prune-nut bread (see page 97), cut into three-quarter inch pieces
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 375°F (190°C). Lightly spray an eight-inch square baking dish with vegetable oil spray.
2.В В Whisk coconut milk, eggs, ¼ cup of palm sugar, tapioca flour, vanilla extract, and salt together in large bowl until combined. Gently stir in bread. Let mixture sit, tossing occasionally, until liquid is mostly absorbed (about 10 minutes).
3.В В Combine remaining tablespoon of palm sugar with cinnamon in small bowl. Transfer soaked bread mixture to the prepared baking dish and sprinkle with cinnamon-palm sugar. Bake bread pudding until just set and surface is golden brown (35 to 40 minutes). Let bread pudding cool on wire rack for 15 minutes. Serve.
Pro Tips
- Cut the prune-nut bread into three-quarter-inch cubes and let it soak for the full 10 minutes, tossing occasionally — dry pockets in the center are the classic bread pudding failure.
- Skim coconut milk keeps the custard light; if you use full-fat, expect a richer, slightly heavier set and add 5 minutes to the baking time.
- The pudding is done when it's just set but still has a gentle wobble in the center — it firms up as it cools on the rack.
- Save the cinnamon-palm-sugar sprinkle for the last moment before baking so it stays as a distinct crackly layer on top instead of dissolving into the custard.
- Day-old prune-nut bread works even better than fresh; slightly stale bread drinks up the custard without falling apart.
Frequently Asked Questions
Can I use a different bread for this bread pudding?
Any sturdy paleo loaf works, but prune-nut bread gives the pudding its signature fruit-and-nut character. A plain almond or coconut flour bread will taste noticeably milder.
Can I make this bread pudding ahead?
Yes — bake it, cool completely, and refrigerate for up to two days. Rewarm in a low oven until just heated through so the custard doesn't weep.
How do I know when the pudding is done?
Bake until the surface is golden brown and the custard is just set — a knife inserted near the center should come out clean while the middle still feels softly springy, about 35 to 40 minutes.
Can I freeze leftover bread pudding?
It freezes acceptably for up to a month, though the custard texture turns slightly grainier after thawing. Thaw overnight in the fridge and rewarm gently.
Recipe Card
Ingredients
Method
- 1. В В Adjust oven rack to middle position and preheat oven to 375°F. Lightly spray an eight-inch square baking dish with vegetable oil spray. 2. В В Whisk coconut milk, eggs, ¼ cup of palm sugar, tapioca flour, vanilla extract, and salt together in large bowl until combined. Gently stir in bread.
- Let mixture sit, tossing occasionally, until liquid is mostly absorbed (about 10 minutes). 3. В В Combine remaining tablespoon of palm sugar with cinnamon in small bowl.
- Transfer soaked bread mixture to the prepared baking dish and sprinkle with cinnamon-palm sugar.
- Bake bread pudding until just set and surface is golden brown (35 to 40 minutes).
- Let bread pudding cool on wire rack for 15 minutes.
- Serve.
