Recipe Coconut Pumpkin Bread Pudding with Spiced Maple Syrup
328 Recipe Coconut Pumpkin Bread Pudding with Spiced Maple Syrup

Recipe Coconut Pumpkin Bread Pudding with Spiced Maple Syrup


Recipe Coconut Pumpkin Bread Pudding with Spiced Maple Syrup

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

  1. Heat oven to 350° F.
  2. 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.
  3. Pour into greased 13-by-9-inch baking dish. Let stand 10 minutes. Sprinkle evenly with coconut and pecans.
  4. Bake 35-40 minutes, or until knife inserted in center comes out clean. Cool slightly on wire rack.
  5. 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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From the same category: (Bread)

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