Pumpkin Coconut Bread Pudding

Pumpkin Coconut Bread Pudding Recipe

photo by recipe author

Servings: 6-8
Preparation Time: 20 minutes

• 3 1/2 cups cubed or torn bread
• 2 eggs
• 1 cup solid pack pumpkin
• 1 cup milk of choice
• 1 cup cream of coconut
• 2 tablespoons Coconut Cream Concentrate, warmed to soften
• 4 tablespoons whole sugar
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon fresh grated nutmeg
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon salt
• Maple syrup, for drizzling

Place the torn/cubed bread into a well-greased 8×8 baking dish.

In a bowl, whisk the eggs till well blended. Add remaining ingredients and whisk till all is combined very well.

Pour the pumpkin mixture evenly over the bread cubes. Use a spatula to gently press down any bread that was not covered in the pumpkin mixture. Let the pudding sit for 30-60 minutes before baking at 375 degrees for 40-45 minutes or till done.

Serve with a drizzle of pure maple syrup. Enjoy!

Notes: If you decide not to use the maple syrup drizzle, you may want to increase the sugar by 2 tablespoons.

Recipe submitted by Marie, Jacksonville, FL

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