Coconut Pumpkin Bread Pudding with Spiced Maple Syrup

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Prep time: 15 minutes

Cook time: 40 minutes

Servings: 16

 

Bread Pudding:

2          cans (13 2/3 ounces each) Thai Kitchen coconut milk

4          eggs, lightly beaten

1          cup sugar

1          cup canned pumpkin

1          tablespoon McCormick Pumpkin Pie Spice

1          tablespoon McCormick Pure Vanilla Extract

8          cups cubed challah bread (or cubed French or Italian bread)

1          cup flaked coconut

1          cup chopped pecans

Spiced Maple Syrup:

1          cup maple syrup

1          teaspoon McCormick Pure Vanilla Extract

1/4       teaspoon McCormick Pumpkin Pie Spice

 

Heat oven to 350 F.

 

To make Bread Pudding: Pour coconut milk into large bowl. Stir with wire whisk until smooth. Add eggs, sugar, pumpkin, pumpkin pie spice and vanilla; mix until well blended. Add bread cubes; toss to coat well.

 

Pour into greased 13-by-9-inch baking dish. Let stand 10 minutes. Sprinkle evenly with coconut and pecans. Bake 35-40 minutes, or until knife inserted in center comes out clean. Cool slightly on wire rack.

 

To make Spiced Maple Syrup: Mix syrup, vanilla extract and pumpkin pie spice in microwavable bowl or measuring cup. Microwave on high 1 minute, or until warm, stirring once. Serve with bread pudding.

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