Pumpkin Coconut Bread Pudding

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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

6-8 Servings

Crumble Toppings

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

Pudding Mixture

1 15oz Can Pumpkin Puree

1 14oz Can Condensed Milk

1 400ml Can Coconut Cream

2 Tsps Pumpkin Spice

3 Eggs

1 tsp Salt

500g (1 loaf) Brioche Bread

1 tbsp Butter, soften for the pan

Procedure:

  1. Preheat oven to 350F.
  2. Butter a heavy 10 inch Cast iron pan or heavy bottom baking dish.
  3. Cut the brioche long into large cubes and place them in the pan and set aside.
  4. 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.
  5. Chill the crumble topping in the fridge.
  6. In a bowl, mix all the ingredients for the pudding and pour it into brioche.
  7. Top with the crumble topping.
  8. Bake for 25 to 30 minutes or until the top is golden brown.
  9. Enjoy!

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