Pumpkin Pie Bread Pudding with Spiced Maple Syrup
Prep time
Cook time
Total time
Author: McCormick Kitchens
Serves: 16 servings
Ingredients
Pumpkin Bread Pudding
- 2 (14-ounce) cans full-fat coconut milk
- 4 eggs, lightly beaten
- 1 cup sugar (can substitute coconut sugar)
- 1 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 tablespoon vanilla extract
- 8 cups cubed challah bread (can sub cubed French or Italian bread; use gluten free if needed)
- 1 cup flaked coconut
- 1 cup chopped pecans (omit for nut free)
Spiced Maple Syrup
- 1 cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
Instructions
Pumpkin PIe Bread Pudding
- Preheat your oven to 350ºF and grease a 9x13-inch baking dish.
- Pour the coconut milk into a large mixing bowl and whisk until smooth. Add the eggs, sugar, pumpkin, pie spice, and vanilla and beat with a hand mixer until smooth. Add the bread cubes and toss to evenly coat.
- Pour the bread cubes and liquid into your prepared baking dish. Let it stand for 10 minutes.
- Evenly sprinkle the coconut and pecans (if using) over the damp bread cubes.
- Bake for 35 to 40 minutes, or until a knife inserted in the center comes out clean.
- Let the pumpkin bread pudding cool for just a few minutes while you prepare the maple syrup.
Spiced Maple Syrup
- Put the maple syrup, vanilla, and pie spice in a microwave-safe bowl and stir to combine.
- Microwave on high for 30 seconds. Stir and microwave for 15 to 30 seconds more, or until warm.
- Serve the bread pudding topped with the maple syrup.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pumpkin-pie-bread-pudding