As the leaves start to fall and the air becomes a bit chilly, my craving for pumpkin-flavored food starts to appear. My belly craves warmth, comforting food–dessert. And, to me, nothing screams comfort like bread pudding.
I’ve found that bread pudding either evokes intense excitement or scrunched-up noses when mentioned. Sometimes 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’ve 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 ice cream. 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.