Coconut Pumpkin Bread Pudding
Perfect for holiday brunch or dessert, this recipe uses leftover ingredients from other holiday recipes – canned pumpkin, bread, coconut and pecans.
2 cans (400 mL each) Thai Kitchen® Coconut Milk
4 eggs, lightly beaten
1 cup (250 mL) sugar
1 cup (250 mL) canned pumpkin
1 tablespoon (15 mL) pumpkin pie spice
1 tablespoon (15 mL) vanilla extract
8 cups (2 L) challah, French or Italian bread cubes
1 cup (250 mL) flaked coconut
1 cup (250 mL) chopped pecans
Spiced Maple Syrup (recipe follows)
PREHEAT oven to 350°F, 180°C . Pour coconut milk into large bowl. Mix 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. Pour into greased 13x9-inch (33 cm x 23 cm) baking dish. Let stand 10 minutes. Sprinkle evenly with coconut and pecans.
BAKE 35 to 40 minutes or until knife inserted in center comes out clean. Cool slightly on wire rack. Serve bread pudding with Spiced Maple Syrup.
Spiced Maple Syrup: Mix 1 cup (250 mL) maple syrup, 1 teaspoon vanilla extract and 1/4 teaspoon (1 mL) pumpkin pie spice in microwavable bowl or measuring cup. Microwave on HIGH 1 minute or until warm, stirring once.