I have something to confess, I am not really a fan of pumpkin desserts. I know, I know, but the pumpkin I grew up eating is savory, Calabasa pumpkin cooked in coconut and shrimp paste (Ginataang Calabasa). Pumpkin desserts is not really popular in the Philippines.So when I moved here, I wasn’t really too excited about it. But you know who likes pumpkin pies and all that fall desserts? Jack and Gelly. And you know who else? Trader Joe’s lol. I do my weekly grocery at Trader’s and they literally shove all the pumpkin stuff on my face haha. I have a recipe for brioche bread pudding and I thought I’d make it with a little Fall twist. I also made the a crumble topping for this pudding and it just takes it to the next level. Coconut and Pumpkin just works. The extra texture is so so good and I must say, this type of pumpkin dessert is what I’m looking for.
Hope you like this recipe and let me know what you think☺️
Pumpkin Coconut Bread Pudding
1/4 Cup Brown Sugar
1/2 Cup AP flour
1/2 Cup Unsweetened Desiccated Coconut
1/4 Tsp Baking Powder
Pinch of Salt
1/4 Cup Butter, cold cut into Cubes
1 15oz Can Pumpkin Puree
1 14oz Can Condensed Milk
1 400ml Can Coconut Cream
2 Tsps Pumpkin Spice
1 tsp Salt
500g (1 loaf) Brioche Bread
1 tbsp Butter, soften for the pan
- Preheat oven to 350F.
- Butter a heavy 10 inch Cast iron pan or heavy bottom baking dish.
- Cut the brioche long into large cubes and place them in the pan and set aside.
- In a food processor or by hand, mix the ingredients for the crumble toppings. If you are using a food processor, make sure to pulse it just until it’s crumbly.
- Chill the crumble topping in the fridge.
- In a bowl, mix all the ingredients for the pudding and pour it into brioche.
- Top with the crumble topping.
- Bake for 25 to 30 minutes or until the top is golden brown.