Coconut Pumpkin Bread Pudding with Coconut Sauce

Coconut Pumpkin Bread Pudding with Coconut Sauce

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From: Diabetic Living Magazine

There's nothing quite like warm pumpkin bread pudding on a cool fall day.

Ingredients 9 servings

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Original recipe yields 9 servings
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  • Nonstick cooking spray
  • 10 slices light Italian bread, such as Village Hearth brand, cut into ½-inch cubes
  • ½ cup flaked coconut
  • 1 (13.5 ounce) can unsweetened light coconut milk
  • 1⅓ cups fat-free milk
  • 1 cup canned pumpkin
  • 4 egg whites
  • 1 tablespoon vanilla
  • ½ cup sugar or sugar substitute equivalent to ½ cup sugar (see Tip)
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon kosher salt
  • 2 tablespoons sugar or sugar substitute equivalent to 2 tablespoons sugar (see Tip)
  • 2 teaspoons cornstarch
  • 2 egg yolks, lightly beaten
  • 2 tablespoons flaked coconut, toasted (see Tip)
  • 1½ teaspoons butter
  • Flaked coconut, toasted (see Tip) (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 300°F. Lightly coat a 2-quart square or rectangular baking dish with cooking spray; set aside.
  2. In a large bowl toss bread cubes with the ½ cup coconut. Spread mixture in a single layer in a 15x10x1-inch baking pan. Bake for 15 to 20 minutes or until bread cubes are dry and lightly toasted, stirring once. Remove from oven; set aside. Increase oven temperature to 375°F.
  3. In a very large bowl whisk together 1 cup of the coconut milk, 1 cup of the fat-free milk, the pumpkin, egg whites and vanilla. Whisk in the ½ cup sugar, the pumpkin pie spice and ⅛ teaspoon of the kosher salt. Stir in toasted bread cube-coconut mixture.
  4. Transfer mixture to the prepared baking dish. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean.
  5. For the sauce, in a medium saucepan stir together the 2 tablespoons sugar (if using), the cornstarch and the remaining ⅛ teaspoon kosher salt. Whisk in the remaining coconut milk and the remaining ⅓ cup fat-free milk. Cook and stir over medium heat just until boiling. Gradually stir half of the hot milk mixture into the egg yolks. Add egg yolk mixture to coconut milk mixture in saucepan; cook and stir for 2 minutes more. Remove from heat. Add the sugar substitute equivalent to 2 tablespoons sugar (if using), the 2 tablespoons coconut and the butter, stirring until butter is melted. Serve warm over bread pudding. If desired, garnish with additional toasted coconut.
  • Tips: If using sugar substitute, choose from Splenda® Granular, Truvia® Spoonable or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amounts equivalent to ½ cup and 2 tablespoons sugar. Nutrition per serving with substitute, same as below except: 166 calories, 20 g carbohydrate, 9 g total sugar Exchanges: 0 other carb. Carb Choices: 1
  • To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 213 calories; 7 g fat(5 g sat); 3 g fiber; 33 g carbohydrates; 7 g protein; 43 mg cholesterol; 22 g sugars;
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1 other carbohydrate, 1 starch, ½ lean protein

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