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
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
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® 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
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.
NUTRITION INFORMATION
(per Serving)
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