Pumpkin Coconut Bread Pudding is a delightful twist on the classic dessert, combining the rich flavors of pumpkin and coconut for a warm, comforting dish that’s perfect for fall. This easy-to-follow recipe is not only delicious but also makes use of simple ingredients that you may already have in your pantry. Whether you’re looking for a cozy dessert for a family gathering or a sweet treat to enjoy on a chilly evening, this Pumpkin Coconut Bread Pudding is sure to impress!
Ingredients
- 4 cups of cubed day-old bread (preferably brioche or challah)
- 1 cup canned pumpkin puree
- 1 cup coconut milk
- 3 large eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
Step 2: Prepare the Bread
Place the cubed bread in a large mixing bowl. If you like, you can lightly toast the bread cubes in the oven for a few minutes to add extra flavor and texture.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, coconut milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
Step 4: Combine the Mixtures
Pour the pumpkin mixture over the bread cubes, making sure to coat them evenly. Gently fold in the shredded coconut and nuts, if using. Allow the mixture to sit for about 10-15 minutes so the bread can soak up the custard.
Step 5: Bake the Pudding
Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding is set.
Step 6: Cool and Serve
Once baked, remove the bread pudding from the oven and let it cool for a few minutes. Serve warm, optionally topped with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. Just make sure to cook and puree the pumpkin until smooth before adding it to the mixture.
How can I make this recipe gluten-free?
To make Pumpkin Coconut Bread Pudding gluten-free, use gluten-free bread instead of regular bread. Ensure that all other ingredients are also gluten-free.
Can I prepare this dish in advance?
Absolutely! You can prepare the mixture the night before and store it in the refrigerator. Just bake it when you’re ready to serve.
What are some variations I can try?
You can add chocolate chips, dried fruits, or different nuts to customize your bread pudding. Spices like ginger or cloves can also add a unique flavor.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.