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Pumpkin, Coconut Bread Pudding
Servings: 6–8
Preparation Time: 20 minutes
Ingredients:
- 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
Directions:
Place the torn/cubed bread into a well-greased 8 x 8-inch 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 and photo submitted by Marie, Jacksonville, FL.
