• Prep Time
    40 Mins
  • Cook Time
    0 Mins
  • Total Time
    40 Mins
  • The base number of servings for this recipe is 6
    OK

    Pumpkin Pie Bread Pudding

    This Pumpkin Pie Bread Pudding is decadent, delicious, and easy to make thanks to left over pumpkin puree and bread, while the addition of sweetened condensed milk and coconut cream makes it a real sweet treat.


    Ingredients
    2
    cups
    pumpkin puree
    1/4
    cup
    plus 2 tablespoons sugar
    1/2
    cup
    plus 1 tablespoon sweetened condensed milk
    1
    teaspoon
    vanilla
    1 1/2
    teaspoons
    cinnamon
    1
    cup
    coconut cream
    1
    tablespoon
    cornstarch
    10
    cups
    cubed bread
    *
    coconut oil for greazing
    *
    powdered sugar for garnish
    Directions
    Preheat oven to 350 F. Grease 6 single serve ramekins with coconut oil and set aside.
    In a large bowl combine pumpkin puree, sugar, condensed milk, vanilla, cinnamon, coconut cream and corn starch.
    Whisk until thoroughly combined.
    Toss in bread and stir until each piece is evenly coated.
    Divide mixture among ramekins, pushing mixture down with the back of a spoon. Sprinkle with powdered sugar and transfer to oven.
    Bake pudding for 25-30 minutes, until golden on the outside and crisp on the edges.
    Use a butter knife or small spatula to loosen the edges, then flip ramekin over on a plate to release pudding.
    Sprinkle with powdered sugar and serve hot.

    The base number of servings for this recipe is 6
    OK

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