Gluten-Free Coconut Pumpkin Bread Pudding

Ingredients

16

Servings

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

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.

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