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Home » Recipes » Baking Recipes

Coconut Pumpkin Bread Pudding with Coconut Creme Anglaise

Published: Oct 7, 2013 · Modified: Feb 1, 2023 by Samantha Ferraro · This post may contain affiliate links · 6 Comments

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Coconut and Pumpkin Bread Pudding is flavored with warm cinnamon and allspice and a drizzled with a decadent coconut anglaise.

Coconut Pumpkin Bread Pudding with Coconut Creme Anglaise via LittleFerraroKitchen.com

When I am damned to make something, nothing stops me. Even in bustling 90 degree weather, I will stand in front of a stove and bake. Call me crazy. In fact, today I was in such a mood for ramen, Joe and I drove 20 minutes to find the 1 ramen joint that did not have air conditioning...and  just for a bowl of spicy shoyu ramen. I really am crazy, aren't I?

 I am envious of your snow and fall weather. I want to curl up in a sweater and bake pumpkin and apples up to my ears. But alas, we are stuck in this hot and dry conditions for the next few days. They call this "Santa Ana Winds", which are strong winds that come from inland and are incredibly dry and hot. The only good thing about this weather is that the ocean will be warm for swims and I never have a frizzy hair day (girl problems).

Coconut Pumpkin Bread Pudding with Coconut Creme Anglaise via LittleFerraroKitchen.com
Coconut Pumpkin Bread Pudding with Coconut Creme Anglaise via LittleFerraroKitchen.com

I was thinking of posting step by step photos for this recipe, but honestly, it is the easiest dish you will make. But really, this pumpkin bread pudding is a 1 pot wonder. Throw everything in and wait an hour to have a sweet breakfast treat. The creme anglaise takes a bit more finesse. It is basically heating up cream and slowly adding egg yolks to thicken. That's it. A super easy dish with a fancy name is what I'm always down for.

Oh and another tip...If you want, go "heavy" on the spice. I love the flavors of cinnamon and allspice and you can be a bit generous than I was in the recipe. But really, this is an "anything goes" type of bread pudding with a fun fall twist. Enjoy!

Coconut Pumpkin Bread Pudding with Coconut Creme Anglaise

Samantha Ferraro

LittleFerraroKitchen.com

Coconut and Pumpkin Bread Pudding is flavored with warm cinnamon and allspice and a drizzled with a decadent coconut anglaise.
5 from 6 votes
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Prep Time 15 minutes mins
1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Breakfast, Brunch
Cuisine American
Servings 6 servings
Calories 619 kcal

Ingredients
 
 

Bread Pudding

  • 6-8 Brioche rolls roughly torn apart
  • 3 Eggs
  • 1 can Coconut milk
  • 1 ½ cups Whole milk
  • 1 can Pumpkin
  • ½ cup sugar
  • 1 ½ teaspoon Cinnamon
  • ½ teaspoon Allspice
  • ¼ teaspoon ground ginger
  • 1 teaspoon Vanilla Extract

Coconut Creme Anglaise

  • 1 can Coconut milk
  • ½ cup Heavy cream
  • ½ cup Sugar
  • 4 Egg yolks
  • 1 vanilla bean split open and seeds removed

Instructions
 

Bread Pudding

  • Roughly tear apart the brioche rolls and place them in a large baking dish.
  • In a large bowl, combine all the rest of the ingredients to the bread pudding and whisk together. Pour mixture over bread and allow to set for at least 15 minutes.
  • Cover dish with foil and bake in a 350 degree oven for 45 minutes. Then remove the foil and bake for an additional 15 minutes.

Coconut Creme Anglaise

  • In a bowl, whisk together the egg yolks and sugar until very well incorporated.
  • In a small pot, heat the coconut milk, heavy cream and vanilla bean on low-moderate heat for about 5 minutes. Don't allow to boil.
  • Next, slowly (very slowly!) drizzle the hot cream mixture into the egg yolks while whisking at the same time. Do this very gradually and slowly so you don't risk cooking the eggs. Continue to whisk until everything is incorporated. Place the mixture back into the small pot and continue to cook on low until it gets thick. You want to see it coat the back of a wooden spoon, about 5-8 minutes.
  • Pour creme through a fine sieve and into another bowl. Place bowl into an ice bath to cool it down and stop its cooking.
  • To serve, drizzle anglaise over bread pudding.

Nutrition

Calories: 619kcalCarbohydrates: 46gProtein: 10gFat: 47gSaturated Fat: 36gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 243mgSodium: 91mgPotassium: 511mgFiber: 3gSugar: 41gVitamin A: 719IUVitamin C: 4mgCalcium: 144mgIron: 3mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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Reader Interactions

Comments

  1. Nancy @ gottagetbaked says

    October 12, 2013 at 9:18 pm

    5 stars
    Whoa, Sam, this sounds incredible! I'm loving the pumpkin and coconut flavour combo!

    Reply
  2. Dina says

    October 10, 2013 at 4:31 pm

    5 stars
    sounds yummy!

    Reply
  3. Silvia says

    October 07, 2013 at 9:00 am

    5 stars
    I love pumpkin, well I'm addicted to it 🙂 I have to try the recipe out!
    gratings from Italy!

    Reply
    • Samantha says

      October 07, 2013 at 9:41 am

      Ciao Silvia! I love that I have readers from across the world! Please let me know when you make it 🙂

      Reply
  4. Amy @ What Jew Wanna Eat says

    October 07, 2013 at 8:15 am

    5 stars
    Oh yum! It just dipped into fall temperatures here- aka finally in the 80s! Must give this one a try!

    Reply
    • Samantha says

      October 07, 2013 at 9:42 am

      I can't wait until it gets cooler so I can bake!! Thanks Amy 🙂

      Reply
5 from 6 votes (2 ratings without comment)

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