Chocolate Pumpkin Bread Pudding

First of all we have a nifty announcement to make.  The recipe section of the Cornaby’s website is now live.  You can go visit to see some of our favorite recipes featuring Cornaby’s products.  This index will continue to grow week by week so keep it indexed and check back often!

Now…on to other things…

Today is the fabulous Julie’s birthday.  HI JULIE.  This means that over the weekend we had a birthday party.  In the weeks leading up to said party we discussed what kinds of birthday cake we each wanted, and Julie decided she wanted a not a cake because there were plenty of people who would make her a cake, but we could make something decadent and different.

I admit that a lot of thought went into deciding what decadent dessert would be worthy of the queen of Cookie Experiments.  I pondered a giant cookie, but came to the conclusion that it just wouldn’t work.  After a bit more pondering Bunneh pointed out that we had some dried bread on the counter and we could do something with that.  This lead to some internet research and the creation of a very decadent and slightly naughty Chocolate Pumpkin Bread Pudding.  It’s rich and chocolaty and wonderful.

Happy Birthday Julie!

Chocolate Pumpkin Bread Pudding

Chocolate Pumpkin Bread Pudding

6 cups crusty bread – staled and cubed
1 cup heavy cream
1 cup canned pumpkin
3/4 cup chocolate milk
1/4 cup dutch cocoa
1/2 cup sugar
1/2 tsp salt
1 tsp vanilla
3 large eggs
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
2 Tbl Ultra Gel
1/4 cup melted butter
1 cup dark chocolate chips
1/2 cup vanilla chips (opt)
1 cup pecan pieces (opt)

Preheat oven to 325 degrees. In a large bowl toss bread cubes and nuts, if desired, with melted butter. Fold in chocolate and set aside. In a separate bowl combine cream, pumpkin, milk, cocoa, sugar, salt, vanilla, eggs, spices and Ultra Gel and mix until smooth. Pour over bread pieces and toss to coat. Let sit for 10 minutes.

Move bread pudding mixture into a 9×9 inch cake pan and bake for 45 minutes until internal temperature reaches at least 210 degrees. The center may not look set but it will continue to set as it cools. Do not over bake. Remove from oven and serve once custard has set. Best with a dollop of Ultra Gel Whipping Cream or ice cream.

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