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Gluten-Free Coconut Pumpkin Bread Pudding
dessert

Gluten-Free Coconut Pumpkin Bread Pudding

(Not rated yet )
For your Thanksgiving celebration serve this rich pumpkin bread pudding. We use a gluten-free bread so all of your guests can enjoy it.
  • 15m

    prep time

  • 40m

    Cook Time

  • 357

    Calories

  • 12

    Ingredients

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Ingredients

16

Servings

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® 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

Instructions

  • 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.

Nutrition information (per Serving)

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