Gluten-Free Coconut Pumpkin Bread Pudding

Name: Gluten-Free Coconut Pumpkin Bread Pudding
Prep time: 15 min
Cook time: 40 min
Yield: 16
Cuisine: American,
Ingredients: 2 cans (13.66 ounces each) Thai Kitchen® Coconut Milk; 4 eggs lightly beaten; 1 cup sugar; 1 cup canned pumpkin; 1 tbsp McCormick® Pumpkin Pie Spice; 1 tbsp McCormick® Pure Vanilla Extract; 8 cups gluten-free cinnamon raisin bread such as Udi’s, cubed (about 16 slices); 1 cup flaked coconut; 1 cup chopped pecans; 1 cup maple syrup; 1 tsp McCormick® Pure Vanilla Extract; 1/4 tsp McCormick® Pumpkin Pie Spice

For your Thanksgiving celebration serve this rich gluten free bread pudding made from rich coconut and pumpkin. It's a delicious gluten free dessert all your guests can enjoy.

15m

PREP TIME

40m

COOK TIME

357

CALORIES

12

INGREDIENTS

Servings: 16

Ingredients

Bread Pudding
2 cans (13.66 ounces each) Thai Kitchen® Coconut Milk
4 eggs, lightly beaten
1 cup sugar
1 cup canned pumpkin
1 tablespoon McCormick® Pumpkin Pie Spice
1 tablespoon McCormick® All Natural Pure Vanilla Extract
8 cups gluten-free cinnamon raisin bread, such as Udi’s, cubed (about 16 slices)
1 cup flaked coconut
1 cup chopped pecans
Spiced Maple Syrup
1 cup maple syrup
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1/4 teaspoon McCormick® Pumpkin Pie Spice

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 Pour into greased 13x9-inch baking dish. Let stand 10 minutes. Sprinkle evenly with coconut and pecans.
3 Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool slightly on wire rack.
4 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.