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. 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.
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 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.
NUTRITION Information Per Serving: 365 Calories, Fat 17g, Protein 6g, Carbohydrates 47g, Cholesterol 53mg, Sodium 204mg, Fiber 3g