Desserts

Paleo Bread Pudding (Persimmon Pudding)

Paleo Persimmon Puding

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
Paleo Bread Pudding (Persimmon Pudding)

Recipe Type: Dessert
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 6-8
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
  • 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)
Instructions
  1. Preheat oven to 325 degrees Fahrenheit
  2. 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.
  3. Using a blender or food processor, blend the dates with the eggs, coconut milk and coconut oil until the dates and completely ground.
  4. Add the rest of the ingredients and blend a couple more seconds or until well mixed (mix the raisins by hand at the end).
  5. Grease an 8”x8” baking dish and pour the batter in it.
  6. Bake for a 45 minute or until a knife inserted in the middle of the pudding comes out dry.
  7. 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.
  8. Remove from oven, wait for it to cool and serve

 

Advertisement

33 thoughts on “Paleo Bread Pudding (Persimmon Pudding)

  1. 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.

    Like

      1. I don’t know if this will work but a lot of times people use flax meal instead of eggs. I’ve made pancakes that way before and it finds them just as well. You could give that a try.

        Like

  2. 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.

    Like

  3. 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.

    Like

    1. 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.

      Like

  4. 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.

    Like

  5. 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!

    Like

  6. 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.

    Like

  7. 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!

    Like

  8. This is an awesome persimmon bread recipe. I substituted Nikki’s Pumpkin Spice Donut Coconut butter in place of the coconut oil added walnuts and raisins and oh boy! SO delish!
    The orange zest was the clincher of sublime flavors in this bread.
    Thanks for posting!
    Now looking for a cream cheese frosting……yum….

    Like

  9. I made this for tonight’s dessert and added chopped walnuts instead of raisins. This was so good that my husband went back for seconds. Thanks!

    Like

  10. This was delicious! It stays a bit wet on the bottom but very tasty indeed! Any idea what the carb/calorie count is per “serving”?

    Like

  11. I made this! Just a note that one can make a puree out of not softened persimmons. I just boiled chunks in a bit of water and then ran them through the food processor.

    Also! I arranged slices on the bottom of a springform pan with some sprinkled brown sugar (or coconut sugar) and then inverted the cake onto a cake. It is gorgeous. Upside down persimmon cake with beautiful persimmon stars on top.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s