Prep time: 15 minutes
Cook time: 40 minutes
Servings: 16
Bread Pudding:
2 cans (13 2/3 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 cubed challah bread (or cubed French or Italian bread)
1 cup flaked coconut
1 cup chopped pecans
Spiced Maple Syrup:
1 cup maple syrup
1 teaspoon McCormick Pure Vanilla Extract
1/4 teaspoon McCormick Pumpkin Pie Spice
Heat oven to 350 F.
To make 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 13-by-9-inch baking dish. Let stand 10 minutes. Sprinkle evenly with coconut and pecans. Bake 35-40 minutes, or until knife inserted in center comes out clean. Cool slightly on wire rack.
To make Spiced Maple Syrup: Mix syrup, vanilla extract and pumpkin pie spice in microwavable bowl or measuring cup. Microwave on high 1 minute, or until warm, stirring once. Serve with bread pudding.
