This perfectly flavored bread pudding is delicious. It is smothered in a fabulous caramel sauce.
In a bowl whisk together the eggs, vanilla, pumpkin pie spice, light brown sugar, pumpkin puree, pecans and coconut milk.
Preheat the oven to 350ºF.
In a sauce pan on medium heat add the butter, sugar, coconut cream, cinnamon, and tapioca starch. Stir while the butter melts, about 6 minutes.
Bring to a simmer and remove from the heat. The sauce should have thickened and have a beautiful thin caramel consistency. Add the maple extract and pour over the bread pudding.
Make sure to snap a picture of your creation and tag @livingfreelyglutenfree #livingfreelyglutenfree
Stars make me smile. Please leave a star rating for this recipe.