Are you a bread pudding friend or foe? When I was a kid I thought it sounded really gross and mushy. I don't remember ever being brave enough to try it. A few years ago I ran across an Epicurious pumpkin bread pudding recipe and decided to give it a whirl. It was amazing! Not mushy at all. More like a moist cake. I've made bread pudding a few times now and I each time I like to play around with combinations of yummy ingredients. This time I chose to go with dark chocolate chips, toasted pecans and pumpkin. I topped it off with a dollop of whipping cream sweetened with vanilla sugar. So good!
Dark Chocolate Toasted Pecan Pumpkin Bread Pudding
1 1/4 cups half and half
1 1/4 cups pumpkin puree
1/2 cup packed brown sugar
1 large egg, lightly beaten
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1 tsp vanilla extract
1 cup dark chocolate chips
1/2 cup toasted pecans
6 cups day old bread, cut into cubes (I used homemade whole wheat bread)
Preheat oven to 350. Lightly grease a 9x9 baking dish. Whisk the half and half, pumpkin, brown sugar, egg, spices and vanilla. Fold in the chocolate chips, pecans and bread cubes. Transfer to baking pan and spread evenly. Let stand for about 15 minutes. Bake 25-30 minutes or until toothpick inserted comes out clean.
Serve slightly warm with fresh whipping cream sweetened with vanilla sugar and/or caramel sauce.
Hope your week is a great one! ;)