Friday, May 8, 2020



This thanksgiving tries a twist on the typical pumpkin dessert with a pumpkin bread pudding enriched with coconut milk. Serve with spicy maple syrup for an exaggerated finish.

  • 1/2 stick stick unsalted butter (softened)
  • 1/2 cup light brown sugar, packed
  • 3 cups stale Italian bread (cubed)
  • 1/2 cup pecans (chopped)
  • 1/2 cup butterscotch chips
  • 2 tbsp pure maple syrup
  • 5 large eggs, beaten
  • 2 cupps whole milk
  • 2 cups sugar
  • 2 tsp vanilla

Maple Sauce
  • 1/2 cup unsalted butter (melted)
  • 2 tbsp pure maple syrup
  • 1 large egg (beaten)
  • 2 tsp vanilla extract
  • 1 cup sugar

  1. Preheat oven to 350 degrees.
  2. Prep a 13 x 9-inch baking dish by spraying it with baking spray.
  3. Bread pudding:
  4. In a medium bowl add the sugar, eggs, milk, vanilla and maple syrup. Mix together to combine.
  5. Put your cubed stale bread in a large bowl along with the pecans and butterscotch. Pour the egg mixture over the bread. Stir to combine. Allow this to sit for 10 minutes.
  6. Pour the bread pudding into the prepared baking dish.
  7. Mix together the brown sugar, and butter, in another bowl.
  8. Sprinkle with the brown sugar mixture over the top of the bread pudding.
  9. Bake at 350 degrees for 35 to 45 minutes. Remove it from the oven. Set aside.

Maple sauce:
  1. Prep saucepan by spraying it with baking spray. 
  2. Mix together the last five ingredients in a saucepan over medium heat. Cook, stirring frequently until the sugar is melted.
  3. Pour the sauce over the bread pudding. Enjoy your pudding!