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Pumpkin Coconut Bread Pudding Recipe photo
Pumpkin Coconut Bread Pudding Recipe
photo by recipe author

Servings: 6-8
Preparation Time: 20 minutes

Place the torn/cubed bread into a well-greased 8x8 baking dish.

In a bowl, whisk the eggs till well blended. Add remaining ingredients and whisk till all is combined very well.

Pour the pumpkin mixture evenly over the bread cubes. Use a spatula to gently press down any bread that was not covered in the pumpkin mixture. Let the pudding sit for 30-60 minutes before baking at 375 degrees for 40-45 minutes or till done.

Serve with a drizzle of pure maple syrup. Enjoy!

Notes: If you decide not to use the maple syrup drizzle, you may want to increase the sugar by 2 tablespoons.

Recipe submitted by Marie, Jacksonville, FL

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
can you explain what the 1 cup cream of coconut is and how it's different from the coconut cream concentrate?
# Posted By Emily | 11/19/12 4:38 PM
I am trying to put the ingredient list into gluten free category since you are using torn/cubed bread. Where is the recipe for the gluten free bread you use in this pumpkin coconut bread pudding?
# Posted By Linda | 11/20/12 12:41 PM
Emily: Cream of Coconut is a thicker, denser version of coconut milk. CCC is a spread, a peanut butter-like product.

Linda: As far as I know, this recipe was not made with gluten free bread. If you want to make it gluten free you'll have to use whatever bread you think will work best.
# Posted By Sarah | 11/21/12 12:05 PM
I did use GF bread in this recipe, the one I purchase locally but wheat bread can also be used. Coconut Cream is a product I get in 8 oz aseptic containers, it is liquid and 'heavy' like dairy cream. I'm sure it would work with dairy cream or non-dairy cream or just milk or Coconut Cream Concentrate mixed 50/50 with water.. the cream version is just richer.
# Posted By Marie..Jacksonville | 11/26/12 2:27 PM

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