Pumpkin Bread Pudding

1 cup coconut milk
1 15-ounce can organic pumpkin
½ cup brown sugar (can use maple syrup)
½ teaspoon salt
4 teaspoons pumpkin pie spice
10 cups cubed day-old bread of your choice
2 tablespoons brown sugar


1. Preheat oven to 350F. Grease a 9x13x2 inch-baking dish.
2. In a blender, process coconut milk, pumpkin, brown sugar, salt, and spices until smooth. In a large bowl, toss the bread cubes with the pumpkin mixture until each bread cube is coated.
3. Fill the baking dish with the mixture and lightly press it down with the back of a spoon. Evenly sprinkle about 2 tablespoons brown sugar over the top of the bread pudding.
4. Bake for 25-30 minutes until top is lightly browned then let the pudding cool a few minutes.