- 14
Ingredients
- 1 cup coconut milk
- 1 15-ounce can organic pumpkin
- ½ cup brown sugar (can use maple syrup)
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- 1 ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon cloves
- 10 cups cubed day-old bread of your choice (about 10-12 slices of sandwich bread depending on the thickness of slices)
- ¾ cup semi-sweet chocolate chips (Guittard and Ghirardelli are both non-dairy)
- 2 tablespoons brown sugar
- powdered sugar for dusting (*optional)
Preparation
Step 1
Preheat oven to 350 degrees F. Grease 14 (4 ounce) ramekins or a 9x13x2 inch-baking dish.
In a blender, process coconut milk, pumpkin, brown sugar, salt, and spices until smooth. In a large bowl, toss the bread cubes with the pumpkin mixture and chocolate chips until each bread cube is coated.
If using ramekins: Evenly sprinkle about ½ teaspoon brown sugar into the bottom of each greased ramekin. Completely fill each ramekin to the top with the mixture and lightly press it down with the back of a spoon.
If using a 9x13 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.
Bake for 25-30 minutes until top is lightly browned then let the pudding cool a few minutes. If using ramekins, carve around the edges with a knife to loosen and unmold. If using a 9x13 baking dish, cut into portions. Garnish with powdered sugar if desired and serve warm.
Do-ahead Tip: Steps 1-3 can be prepared up to 3 days in advance and stored covered in the refrigerator. Bake the pudding according to step 4 right before serving OR earlier that day and then reheat for 8-10 more minutes right before serving.