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"
- 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