Gluten-Free Coconut Pumpkin Bread Pudding
Gluten-free coconut and pumpkin bread pudding, perfect for Thanksgiving. Serve this rich dessert with a spiced maple syrup drizzle. Makes 16 servings. Find it at mccormick.com.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at snowythemouse.com.
Cooking tools:
- Cooling rack
- Microwave
- Oven
- Baking dish
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 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 (or favorite variety of gluten-free bread), cubed (about 16 slices)
- 1 cup flaked coconut
- 1 cup chopped pecans
- 1 cup maple syrup
- 1 teaspoon MCCORMICK All Natural Pure Vanilla Extract
- 1/4 teaspoon MCCORMICK Pumpkin Pie Spice
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