Coconut Milk: 1 cup
Pumpkin: cooked/baked and pureed: 1/2 cup
Brown Sugar: 6- 8 tbsp (I used Demerara Sugar)
Salt: 1/2 tsp
Cinnamon: 1.5 tsp
Nutmeg: 1.5 tsp
Ginger: 1/2 tsp
Cloves: 1/2 tsp
Bread: cubed: 2 cups +
White Chocolate Chips: 1/2 cup
Brown Sugar: for sprinkling.
Blend together the coconut milk,pumpkin,spices and salt. Pour this liquid to a wide bowl and toss in the chocolate chips. Then add bread cubes 1/2 cup at a time and stir well,so that the cubes are well coated by the liquid. The cubes soak up most of the liquid .
You may require more than 2 cups or less depending on the type of bread you used.I used the oatmeal sandwich bread I had baked and I added only 2 and 1/4 cup and the bread had soaked up most of the liquid and I did not want the pudding to be too dry.
The original mentions around 10 cups but since I had only 1/2 cup pumpkin,my was done with 2 and 1/4 cups.
Pour the mix into a greased container and level the top with a spatula. I was in a hurry to bake and did not do this step too well.Sprinkle the top with brown sugar as the edges may look caramelized.
Bake in a preheated oven at 350F for 25-30 minutes or more until it starts browning.
Ok the finished product does not look that appetizing.But I can assure you the taste was excellent. The heady aroma from the oven was very uplifting and gives a true festive atmosphere.
Serve warm cutting into squares or choice of shapes optionally dusted with powdered sugar.I cut it into circles with a cookie cutter and served with whipped cream.