Pumpkin Bread Pudding
This delightful bread pudding recipe combines the rich flavors of Paleo Pumpkin Bars with the sweet touch of currants, all soaked in a luscious coconut milk custard. The result is a comforting and aromatic dessert that is perfect for fall gatherings or cozy nights at home.
— Constant Cookbook
Ingredients
- 1 batch Paleo Pumpkin Bars (make without chocolate)
- 1/3 cup currants
- 1 (13.5 ounce) can coconut milk
- 2 eggs
- 1 tablespoon vanilla extract
Instructions
- Cut bread into 1-inch cubes and set aside for 6 hours to dry out
- Place bread cubes in a 1.5 quart pyrex bowl
- Scatter currants over bread cubes
- In a vitamix, blend coconut milk, eggs, and vanilla
- Pour mixture over bread cubes
- Bake covered at 350°F for 30 minutes
- Remove cover and bake for 15 more minutes, until tops of bread cubes are lightly browned
- Serve
Yield
Makes 4-6 servings
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