Holiday Coconut Chocolate Pumpkin Bread Pudding
Thanksgiving Chocolate Pumpkin Bread Pudding recipe
Yield
14 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
coconut milk
|
|
| 15 | ounces |
canned pumpkin purée
1 can, puree |
|
| ½ | cup |
maple syrup
or brown sugar |
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| 1 ½ | teaspoons |
nutmeg
|
|
| ½ | teaspoon |
ginger
|
|
| ½ | teaspoon |
cloves
|
|
| 10 | cups |
bread, whole-grain
or any other day-old bread, 10 to 12 slices |
* |
| 1 | cup |
chocolate chips (semi-sweet)
|
*
|
| 1 ½ | tablespoons |
brown sugar
|
|
|
powdered sugar
for dusting |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
coconut milk
|
|
| 433.5 | ml/g |
canned pumpkin purée
1 can, puree |
|
| 118 | ml |
maple syrup
or brown sugar |
|
| 2.5 | ml |
salt
|
|
| 7.5 | ml |
cinnamon
|
|
| 7.5 | ml |
nutmeg
|
|
| 2.5 | ml |
ginger
|
|
| 2.5 | ml |
cloves
|
|
| 2.4 | l |
bread, whole-grain
or any other day-old bread, 10 to 12 slices |
* |
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
| 23 | ml |
brown sugar
|
|
| 1 | x |
powdered sugar
for dusting |
*
|
Directions
Preheat oven to 350℉ (180℃).
Grease 14 4-ounce ramekins (single-serving ceramic dishes) or a 9-by-13-by-2-inch baking dish .
In a blender, add coconut milk, pumpkin, brown sugar, salt and spices, blend until smooth.
In a large bowl, toss the bread cubes with the pumpkin mixture and chocolate chips until each bread cube is evenly coated.
If using ramekins:
Evenly sprinkle about ½ teaspoon brown sugar into the bottom of each greased ramekin.
Fill each ramekin to the top with the mixture and lightly press it down with the back of a spoon.
If using a 9-by-13 baking dish:
Fill the baking dish with the mixture and lightly press it down with the back of a spoon.
Evenly sprinkle about 2 tablespoons brown sugar over the top of the bread pudding.
The brown sugar will help the pudding to caramelize on the edges. (Steps 1 through 3 can be done up to 3 days in advance; store covered in the refrigerator.)
Bake for 25 to 30 minutes, until top is lightly browned.
If using ramekins:
Allow the pudding to cool 3 to 5 minutes, then run around the edges with a knife to loosen and unmold.
Garnish with powdered sugar and serve warm.
If using a 9-by-13 baking dish:
Allow the pudding to cool 3 to 5 minutes before serving.
Cut into portions, then garnish with powdered sugar and serve warm.
The pudding can be baked right before serving or earlier that day and then reheated for about 9 minutes minutes just before serving.
