Perfect for holiday brunch or dessert, this recipe uses leftover ingredients from other holiday recipes – canned pumpkin, bread, coconut and pecans.
10
INGREDIENTS
Ingredients
- 2 cans (400 milliliters) each Thai Kitchen® Thai Kitchen Unsweetened Coconut Milk
- 4 eggs, , lightly beaten
- 1 cup (250 milliliters) sugar
- 1 cup (250 milliliters) canned pumpkin
- 1 tablespoon (15 milliliters) pumpkin pie spice
- 1 tablespoon (15 milliliters) vanilla extract
- 8 cups (2 liters) challah, French or Italian bread cubes
- 1 cup (250 milliliters) flaked coconut
- 1 cup (250 milliliters) chopped pecans
- Spiced Maple Syrup (recipe follows)
INSTRUCTIONS
- 1 PREHEAT oven to 350°F. 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 baking dish. Let stand 10 minutes. Sprinkle evenly with coconut and pecans.
- 2 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.
- 3 Spiced Maple Syrup: Mix 1 cup maple syrup, 1 teaspoon vanilla extract and 1/4 teaspoon pumpkin pie spice in microwavable bowl or measuring cup. Microwave on HIGH 1 minute or until warm, stirring once.
- 4 Nutrition Information Per Serving: 365 Calories, Fat 17g, Protein 6g, Carbohydrates 47g, Cholesterol 53mg, Sodium 204mg, Fiber 3g
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
