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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Annie Leach
[email protected]This recipe is a keeper!
Sk mostakin M
[email protected]I'm going to make this recipe again and again!
Jordan Croft
[email protected]I would love to try this recipe with different types of chocolate chips, like dark chocolate or white chocolate.
Akm Abdul Kaiuym
[email protected]This is a great recipe for a special occasion.
Danish Khalid
[email protected]I've never made bread pudding before, but this recipe made it easy.
Aftab Gumb
[email protected]This recipe is perfect for a fall gathering.
Elizabeth Ogbe
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this bread pudding.
Adam moukar
[email protected]This recipe is a great way to use up leftover pumpkin puree.
Red Winter
[email protected]I would definitely recommend this recipe to anyone who loves pumpkin bread pudding.
pam Williams
[email protected]This recipe is a little bit time-consuming, but it's definitely worth the effort. The bread pudding is so delicious!
Gabriel Flores
[email protected]I made this recipe exactly as written and it turned out perfect. I didn't have any problems with it at all.
Mostak Ahmad
[email protected]The chocolate chips in this recipe are a great addition. They add a little bit of sweetness and texture.
Nilanthi Sudramani
[email protected]I love that this recipe uses pumpkin puree. It gives the bread pudding a really moist and rich flavor.
Precious Oji
[email protected]This is a really easy recipe to follow, even for a beginner baker.
Toufique Rajput
[email protected]I've made this recipe several times and it always turns out great. It's a perfect dessert for fall.
joey rodriquez
[email protected]I made this for a potluck and it was a huge hit! Everyone loved it.
tony kamau
[email protected]This is the best pumpkin bread pudding recipe I've ever tried! It's so moist and flavorful, and the chocolate chips add the perfect touch of sweetness.