Substituting

Not everything can be substituted (this goes without saying). Unfortunately, there really isn't a paleo substitute for bread and butter pudding, where the main ingredients are bread, milk, and sugar - three ingredients that should be avoided at all costs when following the paleo principles.

In saying that, some recipes can work out well with paleo substitutions where cream, yogurt or milk is an ingredient.
For curries: Where cream, yogurt or milk is added to a curry sauce in small amounts, coconut milk, almond milk or no substitute at all can work out really well.
Within cakes: Small amounts of milk can be substituted as well with coconut milk or almond milk to provide the moisture needed.
How about custards? You can make delicious paleo friendly custards with coconut milk, egg yolks, and a vanilla bean.
Learning to live without dairy becomes extremely easy when it's put into practice. Try not to focus too much on reinventing your favorite non-paleo meals, and focus on creating delicious paleo friendly meals. Don't continue to stress over cravings or missing your favorite meal of lasagna, or creamy cabonara, instead focus on finding a paleo recipe that can take its place - because I can guarantee there are plenty of recipes that don't consist of dairy, grains, processed foods and sugar that you will enjoy eating time and time again.

Chocolate Pudding

You can serve this with raspberry sauce, whipped coconut cream, freshly ground nutmeg, or fresh berries. You can use whatever sweetener you like, just keep in mind that they have varying degrees of sweetness.

1/3 cup of arrowroot powder
1/3 cup of cocoa powder
dash of salt
1/3 -2/3 cup maple syrup, or honey
4 cups of coconut milk
1 teaspoon vanilla
Whisk the arrowroot powder, cocoa powder, and salt together in a medium size pot. Make sure there are not lumps. Add about 1 cup of the milk and sweetener, and mix until thoroughly combined with no lumps. Stir in the rest of the coconut milk and heat on med-high heat, stirring continuously. Heat until the mixture starts to thicken. I find that this usually happens right when it starts to simmer. Simmer for no longer than one minute. Take it off of the heat, and add in the vanilla. Pour into desired containers, and refrigerate for at least a couple of hours to cool and set. After it is cooled, then cover with plastic wrap.

You could also put it into a baked almond crust pie after it cools.
To your health.