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Gluten-Free Coconut Pumpkin Bread Pudding


Makes 16 servings


For your Thanksgiving celebration, serve this rich gluten-free bread pudding made from rich coconut and pumpkin. It’s a delicious gluten-free dessert all your guests can enjoy. 



2 cans (13.66 ounces each) Thai Kitchen® Coconut Milk

4 eggs, lightly beaten

1 cup sugar

1 cup canned pumpkin

1 tablespoon MCCORMICK Pumpkin Pie Spice

1 tablespoon MCCORMICK All Natural Pure Vanilla Extract

8 cups gluten-free cinnamon raisin bread, such as Udi’s (or favorite variety of gluten-free bread), cubed (about 16 slices)

1 cup flaked coconut

1 cup chopped pecans



1 cup maple syrup

1 teaspoon MCCORMICK All Natural Pure Vanilla Extract

1/4 teaspoon MCCORMICK Pumpkin Pie Spice



1.Preheat oven to 350 degrees. For the Bread Pudding, pour coconut milk into large bowl. Stir with wire whisk until smooth. Add eggs, sugar, pumpkin, pumpkin pie spice, and vanilla; mix until well blended. Add bread cubes; toss to coat well.

2.Pour into greased 13×9-inch baking dish. Let stand 10 minutes. Sprinkle evenly with coconut and pecans.

3.Bake 35 to 40 minutes, or until knife inserted in center comes out clean. Cool slightly on wire rack.

4.For the Spiced Maple Syrup, mix all ingredients in microwavable bowl or measuring cup. Microwave on HIGH 1 minute, or until warm, stirring once. Serve with bread pudding.


Find this recipe and more holiday treats at