Ingredients:

• 2 13.66 oz. cans Thai Kitchen^® Coconut Milk
• 4 eggs, lightly beaten
• 1 cup sugar
• 1 cup canned pumpkin
• 1 Tbsp. McCormick^® Pumpkin Pie Spice
• 1 Tbsp. McCormick^® Pure Vanilla Extract
• 8 cups gluten-free cinnamon raisin bread, cubed
• 1 cup flaked coconut
• 1 cup chopped pecans
• Spiced maple syrup (recipe follows)

Directions:

1. Pour coconut milk into large bowl. Stir with wire whisk until smooth. Add eggs, sugar, pumpkin, pumpkin pie spice and vanilla; mix until well blended. Add bread cubes; toss to coat well.
2. Pour into greased 13×9” baking dish. Let stand 10 minutes. Sprinkle evenly with coconut and pecans.
3. Bake in preheated 350°F oven 35-40 minutes or until knife inserted in center comes out clean. Cool slightly on wire rack. Serve bread pudding with spiced maple syrup.

Spiced Maple Syrup:

Mix 1 cup maple syrup, 1 tsp. McCormick^® Pure Vanilla Extract and ¼ tsp. McCormick^® Pumpkin Pie Spice in microwavable bowl or measuring cup. Microwave on high for 1 minute or until warm, stirring once.