sunshines pumpkin bread pudding – a delicious recipe with coconut milk, pumpkin, eggs, bread, sugar, clove. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
cube the bread put on cookie sheet, put in oven to toast, for 10 minutes are so, or untill lighty golden color......preheat the oven on 350F and bake on 350F.
2
keep oven on after toasting the bread cubes
3
now mix in a large bowl, pumpkin, sugar ,coconut milk, cinnamon, cloves,and eggs, mix well
4
place half of the toasted bread on bottom of a 13x9 baking dish, layer raisins, mini marshmallows and white chocolate chip ontop of bread useing half, then layer again ,same process .
5
now pour pumpkin mix on top of layers, with wet hand press on top of mixture, pressing down the mixture so it can get into the toasted bread.
6
bake the bread pudding for 40 to 45 minutes .....take out of oven let set to cool ....ready to eat
718
kcal
Calories
32
g
Fat
90
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 (15.5) can coconut milk, 1 (1lb) can pumpkin, 5 large eggs, 1 loaf of French bread (cut into cubes), and more.
Yes, sunshines pumpkin bread pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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