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
CHOCOLATE-PUMPKIN BREAD
Super moist and chocolaty, almost like chocolate cake, but with hints of pumpkin, cinnamon, and nutmeg
Provided by linda_wlu
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
- Combine flour, pumpkin, chocolate chips, cocoa, white sugar, brown sugar, eggs, cinnamon, baking powder, vanilla extract, baking soda, nutmeg, and salt in a large mixing bowl. Blend well. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until top is firm and a toothpick inserted into the center of the loaf comes out clean, 40 to 45 minutes. Remove from the oven and let cool for 15 minutes; dust with powdered sugar.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 40.4 g, Cholesterol 31 mg, Fat 5.8 g, Fiber 3.5 g, Protein 4.1 g, SaturatedFat 3.1 g, Sodium 159.3 mg, Sugar 26 g
PUMPKIN BREAD PUDDING WITH WHITE CHOCOLATE SAUCE
This old-fashioned treat is so warm and comforting on chilly evenings. Pumpkin gives it great seasonal appeal, and the white chocolate sauce makes it even more irresistible. -Shirley Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 9 ingredients. Add bread cubes; stir to coat. Let stand for 15 minutes. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a small saucepan, heat white chocolate and cream. Cook and stir over low heat until chocolate is melted. Cool until thickened, about 10 minutes. Serve sauce warm with warm pudding. Refrigerate leftovers.
Nutrition Facts : Calories 688 calories, Fat 42g fat (25g saturated fat), Cholesterol 180mg cholesterol, Sodium 415mg sodium, Carbohydrate 68g carbohydrate (50g sugars, Fiber 3g fiber), Protein 11g protein.
PUMPKIN CHOCOLATE BREAD PUDDING
This extravagantly rich bread pudding is delicious slices of pumpkin chocolate loaf are soaked in a spiced pumpkin custard with chocolate chunks throughout. A wonderful holiday tradition. Adapted from the book "A Taste of the Season" by Diane Rossen Worthington. cook time does not include the time needed to bake the Pumpkin chocolate Loaf. (I usually do this a day ahead)
Provided by MarieRynr
Categories Dessert
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 18
Steps:
- Day before you want the pudding or early on the same day, preheat the oven to 350*F and butter and flour a 9 by 5 inch loaf pan.
- Whisk together dry ingredients.
- Cream the butter and sugar together until light and fluffy. Add 3 of the eggs one at a time, then add pumpkin puree and vanilla. Stir in flour mixture. Beat until just blended.
- Melt 4 ounces of the chocolate in the top of a double boiler until smooth.
- Spoon half of the batter into the loaf pan, spoon half of the melted chocolate on top, swirling it into the batter with a skewer. Repeat with remaining batter and chocolate.
- Bake for about 1 hour, or until a metal skewer inserted in the center comes out clean. Let the loaf cool for 15 minutes, then invert onto the rack and turn right side up. Cool completely before proceeding.
- Butter a 9 X 13 inch casserole dish and heat oven to 375*F/180*C.
- Slice the pumpkin loaf into 1/2 inch thick slices, arranging them, overlapping to till the baking dish.
- Beat the 4 remaining eggs and egg yolks together until frothy with an electric mixer on medium speed. Slowly beat in the sugar, beating until thick and lemon coloured. Stir in the pumpkin puree, half and half, vanilla and pumpkin pie spice.
- Carefully ladle the custard mixture over the bread slices in the casserole until the dish is filled to the top. Evenly distribute the the remaining chocolate chunks over top.
- Set the baking dish into a larger baking pan and fill the larger pan with enough hot water to reach halfway up the sides of the casserole.
- Place in the hot oven and bake for 40 to 45 minutes.
- Protecting your hands with heavy oven mitts, using a large spoon, push the bread down until the still liquid custard rises in the dish. Spoon the custard evenly over the bread slices again. Bake for about 10 minutes more until a skewer inserted in the center comes out barely clean. Let cool on a rack.
- Serve sprinkled with confectioners sugar accompanied with a dollop of whipped cream or creme fraiche.
Nutrition Facts : Calories 674.2, Fat 30.3, SaturatedFat 16.5, Cholesterol 407.1, Sodium 607.5, Carbohydrate 86.8, Fiber 2.4, Sugar 59, Protein 15.1
DOUBLE CHOCOLATE PUMPKIN BREAD
This double chocolate pumpkin bread is a favorite. It's nice and moist, and it actually gets better as it sits! It freezes well, too. -Tami Malan, Draper, Utah
Provided by Taste of Home
Time 1h35m
Yield 3 loaves (12 pieces each).
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. In another large bowl, whisk eggs, pumpkin, oil, chocolate and vanilla. Stir into dry ingredients just until moistened. Fold in chips and walnuts. , Transfer to 3 greased 8x4-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 340 calories, Fat 17g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 201mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN, WHITE CHOCOLATE BREAD PUDDING W/ WALNUT CARAMEL SAUCE
Not very low in calories...but it's only once a year...right? Plus, it uses up that extra pumpkin. Cooking time includes baking and set time.
Provided by Teri8551
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- To make pudding: Whisk half-and-half, eggs, pumpkin, dark brown sugar, pumpkin pie spice, cinnamon and vanilla extract in large bowl until well blended.
- Fold in bread cubes.
- Stir in white chocolate chips.
- Transfer mixture to 2 (7-by-11-inch) glass baking dishes.
- Let stand 20 minutes.
- Preheat oven to 350 degrees and bake 40 minutes until set.
- To make sauce: Whisk brown sugar and butter in heavy saucepan over medium heat until butter melts.
- Stir in cream slowly, whisking 4 minutes until sugar dissolves and sauce is smooth.
- Add walnuts and stir to combine.
- To serve: Sift confectioners' sugar over bread pudding.
- Serve bread pudding warm with cinnamon ice cream and sauce.
Nutrition Facts : Calories 1101.5, Fat 48.6, SaturatedFat 27, Cholesterol 152.3, Sodium 787.7, Carbohydrate 153.8, Fiber 4.3, Sugar 91.3, Protein 17
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