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1
Preheat oven to 350F (180C).
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2
Grease 14 4-ounce ramekins (single-serving ceramic dishes) or a 9-by-13-by-2-inch baking dish.
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3
In a blender, add coconut milk, pumpkin, brown sugar, salt and spices, blend until smooth.
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4
In a large bowl, toss the bread cubes with the pumpkin mixture and chocolate chips until each bread cube is evenly coated.
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5
If using ramekins:
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6
Evenly sprinkle about 1/2 teaspoon brown sugar into the bottom of each greased ramekin.
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7
Fill each ramekin to the top with the mixture and lightly press it down with the back of a spoon.
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8
If using a 9-by-13 baking dish:
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9
Fill the baking dish with the mixture and lightly press it down with the back of a spoon.
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10
Evenly sprinkle about 2 tablespoons brown sugar over the top of the bread pudding.
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11
The brown sugar will help the pudding to caramelize on the edges.
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12
(Steps 1 through 3 can be done up to 3 days in advance; store covered in the refrigerator.)
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13
Bake for 25 to 30 minutes, until top is lightly browned.
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14
If using ramekins:
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15
Allow the pudding to cool 3 to 5 minutes, then run around the edges with a knife to loosen and unmold.
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16
Garnish with powdered sugar and serve warm.
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17
If using a 9-by-13 baking dish:
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18
Allow the pudding to cool 3 to 5 minutes before serving.
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19
Cut into portions, then garnish with powdered sugar and serve warm.
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20
The pudding can be baked right before serving or earlier that day and then reheated for about 9 minutes minutes just before serving.
