Gluten-Free Coconut Pumpkin Bread Pudding

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.