Pumpkin Bread Pudding ~ Part 2

 

 and here's how to do...

 whisk 3 egg yolks, 1 cup pumpkin puree, 1.5tbsp maple syrup and 1 tbsp brown sugar

(* could do without the brown sugar if you prefer!)

 all together

heat 200ml coconut milk and 200ml cooking cream till a simmer

 

pour into pumpkin and egg mixture, whisking vigorously (to avoid eggs curdling!)

 

I choose to bake my pudding in ramekins..

 

let it stand for 15mins for the cubed pumpkin bread to absorb the batter
recipe for the pumpkin bread, see my Part #1 ~ HERE!

 

baked in 325 deg.f. oven in water bath for 45 mins or till sides are gold and centres jiggly

 

I served up mine here (cold) with chopped mango and kiwi without any sauce (less calories)
but the 1st one hot from the oven last night ~ both equally good!