Monday, October 28, 2013

Pumpkin Bread Pudding

Love this bread pudding. Coconut milk, maple syrup, and pumpkin are all star ingredients here!

1 loaf challah bread, cubed
1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup full fat coconut milk
1/2 cup whole milk
1/2 cup maple syrup
4 eggs
1 teaspoon cinnamon
pinch of nutmeg
1/8 teaspoon salt
chopped pecans (optional)

In a medium bowl, whisk together all ingredients except for the bread. Place the cubed bread in a larger bowl and pour the mixture over the bread pieces. Stir, gently, just until it all gets coated.
Scoop the mix into a greased baking dish or individual ramekins. Put in refrigerator overnight. Top with white chocolate chips if desired. 
Bake at 350 degrees for 25-30 minutes or until the top becomes golden brown and the inside starts to set but is still gooey. Dust with powdered sugar and serve with maple syrup. Good for 4 days stored in refrigerator. To reheat, place in microwave for a few seconds. 

Source: Love and Lemons

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