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Tuesday, December 28, 2010

Pumpkin Chocolate Chunk Bread Pudding

I keep meaning to get better about taking pictures when I'm going to post a recipe, but this was not one of those times. The final product was a lovely orange color from the pumpkin.

Pumpkin Chocolate Chunk Bread Pudding
Serves 4 to 6

1/2 cup heavy cream
1/4 cup half & half
6 oz pumpkin puree (canned pumpkin is OK)
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 1/2 cups cubed day-old bread
1/2 cup fair trade chocolate chunks*
nonstick cooking spray

1. Combine cream, half & half, pumpkin, brown sugar, salt, vanilla and eggs in a large bowl. Stir in the bread.

2. Coat a 9-inch pie plate with cooking spray. Pour the bread mixture into the pie plate. Cover with plastic wrap and refrigerate for one hour.

3. Preheat oven to 350 degrees. Sprinkle chocolate chunks over the bread mixture. Bake for 35 to 40 minutes, or until the mixture is set and lightly golden brown.

*The chocolate doesn’t have to be fair trade, but read this Baby Toolkit post to find out why it should be.

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