Swap that boring pumpkin pie with this whole grain pumpkin-coconut dark chocolate chunk bread pudding, lightly sweetened with maple syrup.
Disclosure: By posting this recipe I am entering a recipe contest and am eligible to win prizes. I was provided with coupons for recipe testing. I was not compensated for my time.
Have I mentioned I’m a sucker for food packaging? Something about well branded food packaging gets me every time. I mean, I even married a packaging engineer (<– yes, that’s a real job).
Usually my love of food packaging just leads me to spend too much money at the grocery store. But I’ve also discovered some of my favorites after being drawn to their packaging: the best cheap red wine at Trader Joes, individual peanut butter packs, and Siggi’s skyr.
Have you tried Siggi’s Icelandic-style yogurt? It’s turned me into such a yogurt snob! Whenever some tells me they don’t like yogurt, I tell them to try Siggi’s. It’s got an incredible creamy consistency and I just love their unique flavor combinations. Orange and ginger…pumpkin spice…mixed berry and acai…oh haaaay!
With Siggi’s, the nutrition profile is just as great as the taste. It’s all about the ingredients. They use just a teeny bit of sugar to enhance the flavor so it still has it’s tartness, but doesn’t taste like sour cream. It’s thickened by straining the yogurt, not by adding thickeners or other artificial ingredients. That’s why Siggi’s contains 2-3 times more protein than other yogurts. I also love that Siggi’s uses only milk from humanely treated, grassfed cows, which contains more beneficial omega 3 fats.
This year at FNCE, our national dietitians conference, my love for Siggi’s grew even deeper after meeting the lovely people behind the brand. Siggi’s hosted a breakfast where I got to learn all about their product and company from Siggi himself, all while munching on a Siggi yogurt bar (breakfast of my dreams!). One of my favorite things I learned was Siggi’s food philosophy:
Eat food that makes you feel good, not just when you eat it, but 30, 60, 90 and 120 minutes after you it eat.
I just love that!
When Siggi’s challenged us to create a healthy holiday recipe using their yogurt, I wanted to make something that fell right in line with that philosophy. I think I managed that with this coconut pumpkin bread pudding. With dark chocolate, tons of pumpkin spice flavor and creamy coconut, it definitely makes you feel good while eating it. Sweetened with the smallest amount of pure maple syrup, packed with whole grains, served with a hefty scoop of protein-packed Siggi on the side, you’ll feel good well after you’ve licked the plate clean (which you will).
A couple quick recipe notes. Look for a high quality bakery bread, but make sure it’s not sourdough. I made that mistake once and the tart flavor of the bread overwhelms the other ingredients. To serve this on Thanksgiving and make it little more splurgy, I might use brioche or challah bread and even sweeten it with a little bit more maple syrup. As the recipe is written, it’s great for an everyday treat, and even could be served for breakfast!
- 1 cup canned coconut milk
- 1 15-ounce can pumpkin puree
- 1 carton coconut Siggis yogurt
- ⅓ cup pure maple syrup
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon freshly grated ginger
- 10 cups torn 100% whole grain bakery bread, stale or toasted
- ¾ cup dark chocolate chips
- 1-2 cartons coconut Siggi's yogurt, for serving
- Preheat oven to 350 degrees.
- In a large bowl, whisk together coconut milk, pumpkin, yogurt maple syrup, salt, cinnamon, nutmeg, and ginger. Toss in bread and stir to combine. Stir in chocolate chips.
- Grease a large baking dish with coconut oil. Pour soaked bread into the baking dish and bake for 30-35 minutes until lightly browned. Let sit to cool slightly, then serve warm with a dollop of coconut Siggi's.