Do you ever have something in the fridge that needs to be used before it goes bad, but you just have no ideas on what to do with it? In my case, I had about 3/4 of a can of organic pure pumpkin in a container that needed to be used before turning moldy and gross.
You see, I’d used about 1/4 of the can in an attempt to make an Indian dish that called for pumpkin (it was not a success).
Knowing that pumpkin would be great in something sweet, I set to work on finding a recipe to use it up. And after a little tweaking of another recipe, I found a real winner with this organic pumpkin bread pudding with a rich coconut milk caramel cream sauce.
The best part about finding this recipe is that it also allowed me to use up the half loaf of ciabatta bread that had gotten too hard to eat by itself. So, effectively, this recipe is a great way to use up items that you can’t find any other use for…. assuming that those items are canned pumpkin and bread!
In the process, I also discovered that this dessert would make the PERFECT addition to a holiday dinner and will be serving it up this Thanksgiving.
- Serves: 6-8
- Prep Time:
- Total Time:
- 1 organic egg
- 1 cup organic whole milk
- About 3/4 can of organic canned pure pumpkin
- 1/3 cup organic brown sugar
- 3/4 teaspoon organic pumpkin pie spice
- 3/4 teaspoon organic cinnamon
- 3/4 teaspoon organic pure vanilla extract
- 5 cups of preferred organic bread (egg bread is good) in 1/2-inch cubes
- 1/2 cup organic brown sugar (for sauce)
- 1/4 cup organic unsalted butter (for sauce)
- 1/4 cup organic coconut milk (for sauce)
- Preheat oven to 350F and grease a two-quart baking dish.
- Whisk the egg in a large bowl, then add in the: milk, pumpkin, brown sugar and spices. Whisk all together.
- Fold in your bread bits into the wet mixture.
- Pour mixture into baking dish and let it sit for around 15 minutes.
- Place dish into oven for 30 minutes, or until a toothpick inserted into the center of the dish comes out clean.
- For sauce, put brown sugar and butter into a sauce pan on medium heat and whisk until butter melts completely. Then, whisk in the coconut milk and stir the mixture until you notice that the sugar has dissolved and the sauce has a smooth texture. (takes about three minutes).
- Spoon warm bread pudding into bowls for serving and top with warm sauce.
Now, if your house is anything like mine, then this dessert will not last too long!
When I made this, I had a lot of old bread to get rid of and I had enough to fill a large casserole baking dish all the way up. It was so freaking delicious that we ended up having some of it for breakfast the next couple of days!
Do remember that you’ll need to reheat the sauce and the bread pudding when you have it as leftover desserts. And if you want a little extra kick in your sauce, then you can add in a bit of bourbon, just like they do down in New Orleans!