CHOCOLATE-PUMPKIN BREAD PUDDING
This warm pumpkin bread pudding from Chloe Coscarelli, the vegan chef and cookbook author, is generously-spiced and studded with semisweet chocolate chips. It's a rich and creamy dessert that's free of dairy and eggs but will leave everyone feeling as if they have indulged.
Provided by Tara Parker-Pope
Categories dessert
Time 1h
Yield 14 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease 14 4-ounce ramekins (single-serving ceramic dishes) or a 9-by-13-by-2-inch baking dish.
- 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 and chocolate chips until each bread cube is coated.
- If using ramekins: Evenly sprinkle about 1/2 teaspoon brown sugar into the bottom of each greased ramekin. Fill each ramekin to the top with the mixture and lightly press it down with the back of a spoon. If using a 9-by-13 baking dish: 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. The brown sugar will help the pudding to caramelize on the edges. (Steps 1 through 3 can be done up to three days in advance; store covered in the refrigerator.)
- Bake for 25 to 30 minutes, until top is lightly browned. If using ramekins: Let the pudding cool a few minutes, then carve around the edges with a knife to loosen and unmold. Garnish with powdered sugar if desired and serve warm. If using a 9-by-13 baking dish: Let the pudding cool a few minutes before serving. Cut into portions, then garnish with powdered sugar if desired and serve warm. The pudding can be baked right before serving or earlier that day and then reheated for 8 to 10 more minutes right before serving.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 213 milligrams, Sugar 14 grams, TransFat 0 grams
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Brendah Nabs
[email protected]I followed the recipe exactly and my bread pudding turned out dry and overcooked. I'm not sure what went wrong.
Chava
[email protected]This bread pudding was a little too sweet for my taste, but it was still good. I think I would reduce the amount of sugar next time.
Sisipho Mzini
[email protected]I'm not a big fan of pumpkin, but this bread pudding was surprisingly good! The chocolate flavor really helped to balance out the pumpkin flavor.
Lilian Ede oshevire Voice of the end time messenger
[email protected]This bread pudding is so easy to make and it always turns out perfect. I love that I can use up leftover bread and pumpkin puree to make it.
NKUNDIMANA Patrick
[email protected]I made this bread pudding for my family and they all loved it! It was the perfect dessert for a cold fall night.
Mukudzei Lebese
[email protected]This is the best bread pudding I've ever had! It's so rich and decadent, and the chocolate and pumpkin flavors are perfect together.
Aerabella Caribou
[email protected]I love how moist and flavorful this bread pudding is. The chocolate and pumpkin flavors are amazing together.
Ranjani Sebastian
[email protected]This recipe was easy to follow and the bread pudding turned out great! I used a 9x13 inch pan and it took about 45 minutes to bake.
Wajahat Sadiq
[email protected]I made this bread pudding for a potluck and it was a huge success! Everyone loved it and asked for the recipe. It was easy to make and didn't take long at all.
Brenda Morales
[email protected]This chocolate pumpkin bread pudding was a hit at my Thanksgiving dinner! It was moist and flavorful, and the chocolate and pumpkin flavors were perfectly balanced. I will definitely be making this again.