This Thanksgiving try a twist on the typical pumpkin dessert with a pumpkin bread pudding that's enriched with coconut milk. Serve with a Spiced Maple Syrup for an over-the-top finish.
Preheat oven to 350°F. For the Bread Pudding, pour coconut milk into large bowl. Stir 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.
For the Spiced Maple Syrup, mix all ingredients in microwavable bowl or measuring cup. Microwave on HIGH 1 minute or until warm, stirring once. Serve with bread pudding.