Coconut Pumpkin Bread Pudding with Spiced Maple Syrup

Coconut Pumpkin Bread Pudding with Spiced Maple Syrup

from mccormick.com
Desserts
55 min
16 servings
352 kcal / serving

This Thanksgiving try a twist on the typical pumpkin dessert with a pumpkin bread pudding that's enriched with coconut milk. Serve with a Spiced Maple Syrup for an over-the-top finish.

Ingredients

  • 2 cansthai kitchen® unsweetened coconut milk
  • 4eggs, lightly beaten
  • 1 cupsugar
  • 1 cupcanned pumpkin
  • 1 tablespoonmccormick® pumpkin pie spice
  • 1 tablespoonmccormick® all natural pure vanilla extract
  • 8 cupscubed challah bread cubed french or italian bread
  • 1 cupflaked coconut
  • 1 cupchopped pecans
  • 1 cupmaple syrup
  • 1 teaspoonmccormick® all natural pure vanilla extract
  • ¼ teaspoonmccormick® pumpkin pie spice

Directions

  1. 1

    Preheat oven to 350°F. For the 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.

  2. 2

    Pour into greased 13x9-inch baking dish. Let stand 10 minutes. Sprinkle evenly with coconut and pecans.

  3. 3

    Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool slightly on wire rack.

  4. 4

    For the Spiced Maple Syrup, mix all ingredients in microwavable bowl or measuring cup. Microwave on HIGH 1 minute or until warm, stirring once. Serve with bread pudding.