This warm pumpkin bread pudding has a dash of spice and is studded with chocolate chips. It’s a rich and creamy dessert that’s free of dairy and eggs but will leave everyone feeling indulged.
Ingredients

1 cup coconut milk

1 15-ounce can organic pumpkin

1/2 cup brown sugar (can use maple syrup)

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1 1/2 teaspoons nutmeg

1/2 teaspoon ginger

1/2 teaspoon cloves

10 cups cubed day-old bread of your choice (about 10 to 12 slices of sandwich bread, depending on the thickness of slices)

3/4 cup semisweet chocolate chips (Guittard and Ghirardelli are among those that are nondairy)

2 tablespoons brown sugar

Powdered sugar for dusting (optional)