Paleo Bread Pudding (Persimmon Pudding)

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: 10 mins

Cook time: 45 mins

Total time: 55 mins

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

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