Coconut Pumpkin Bread Pudding

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This is a nice hearty bread pudding made using dried out King’s Hawaiian bread, pumpkin and coconut milk. Bread pudding “Hawaiian Style”.

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Coconut Pumpkin Bread Pudding

This is a nice hearty bread pudding made using dried out King's Hawaiian bread, pumpkin and coconut milk…  bread pudding "Hawaiian Style"
Prep Time15 mins
Active Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: Hawaiian, Local
Keyword: pumpkin, coconut, king’s hawaiian, bread, pudding, Pudding, Bread Pudding, Coconut Milk, Pudding Recipe, Pumpkin Pudding, Coconut Pudding, Dessert Recipe, Coconut Pumpkin Bread Pudding
Calories: 5838kj
Author: Amy Kristy


  • 1 cup heavy cream
  • 3/4 cup canned solid-pack pumpkin
  • 1/2 cup coconut milk
  • 1/2 cup sugar
  • 2 large eggs plus
  • 1 yolk
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • Pinch of ground cloves
  • 5 cups 1" cubed King's Hawaiian Bread
  • 3/4 stick unsalted butter, melted
  • 1/2 cup chopped pecans


  • Preheat oven to 350°F.
  • Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.  
  • If you have enough time, cut bread into 1" cubes and set out overnight to dry out.  If not, you can place bread cube on a cookie sheet and bake for about 10 minutes in a warm oven – enough to dry out the bread.
  • Toss bread cubes with melted butter in another bowl.
  • Transfer coated bread cubes to an 8" x 8" pan.  Slowly add pumpkin mixture to baking pan and toss to coat.
  • Top with chopped pecans and Bake until custard is set, 25 to 30 minutes.
  • Cut into pieces or scoop into mini dishes and top with whipped cream or ice cream!


Calories: 5838kj | Carbohydrates: 711g | Protein: 152g | Fat: 275g | Saturated Fat: 138g | Polyunsaturated Fat: 40g | Monounsaturated Fat: 80g | Trans Fat: 3g | Cholesterol: 1076mg | Sodium: 7584mg | Potassium: 3297mg | Fiber: 56g | Sugar: 177g | Vitamin A: 13883IU | Vitamin C: 14mg | Calcium: 1980mg | Iron: 50mg
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