As the leaves start to fall and the air becomes a bit chilly, my craving for pumpkin-flavored things starts to appear. My belly craves warmth, comforting food…dessert. And, to me, nothing screams comfort like bread pudding.
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I have found that bread pudding either creates intense excitement or scrunched-up noses when mentioned. Often described as “soggy bread,” I wouldn’t find the dessert that enticing either. But, after having worked in an Irish Pub for over three years, I have discovered the truth. Soggy bread, as some call it, is delicious. Just look at that picture and tell me you wouldn’t want a sample.
I came across this recipe in Gourmet years back and it has stuck in my mind ever since. Naturally, though, I found an excuse to add chocolate (like this pumpkin bread). The result was extremely decadent, especially served warm with–what else–vanilla bean ice cream. Heck, it makes a great breakfast as well!
Dark Chocolate-Pumpkin Bread Pudding Adapted from Gourmet & Martha Stewart - 1 1/2 cups whole milk 3/4 cup canned pumpkin puree 1/2 cup granulated sugar 1/4 cup dark brown sugar 2 large eggs plus 1 egg yolk 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 5 cups cubed day-old bread (I used challah) 3/4 stick unsalted butter, melted 5 ounces bittersweet chocolate, cut into small chunks 1/4 cup pumpkin butter (optional) - Preheat the oven to 350 degrees. - In a medium-sized bowl, whisk together the milk, pumpkin, sugars, eggs, egg yolks, salt, and spices. - Toss bread cubes in melted butter in another bowl. Sprinkle in chocolate and mix again. Transfer to a 8×8-inch square baking pan. Pour the milk mixture over the bread and chocolate. Dot with pumpkin butter. Bake until the custard is set, 25-30 minutes. - Enjoy.Tags: Baked, Bread, Chocolate, Dessert, Fall, Ginger, Holiday, Pumpkin, Spicy, Winter
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