Pumpkin Bread Pudding Flavoured with Rum Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 300 g (3 cups) dry bread, cut into 1-inch (2 cm) cubes
• 185 g (3/4 cup) canned coconut milk
• 120g (1/2 cup) honey
• 65 g (1/4 cup) brown rum
• 250g (1 cup) pumpkin puree
• 4 large eggs, beaten (220 g)
• 5 ml (1 tsp) ground cinnamon
• 3.5 ml (3/4 tsp) nutmeg, grated
• 1 ml (1/4 tsp) ground ginger
• 1 pinch of salt
• 2 apples, peeled and grated
• 30 ml (2 tbsp) pumpkin seeds (for top garnish)