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| 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]
- 1 cup solid pack pumpkin [2]
- 1 cup milk of choice
- 1 cup cream of coconut
- 2 tablespoons Coconut Cream Concentrate [3], warmed to soften
- 4 tablespoons whole sugar [4]
- 2 teaspoons cinnamon [5]
- 1 teaspoon ginger [5]
- 1/2 teaspoon fresh grated nutmeg
- 1 tablespoon pure vanilla extract [6]
- 1/4 teaspoon salt [7]
- Maple syrup [8], 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