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Coconut Pumpkin Bread Pudding

Coconut Pumpkin Bread Pudding

Courtesy of McCormick and Thai Kitchen.

Coconut Pump Bread Pudding with Syrup from McCormick and Thai Kitchen 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)


  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.

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