Cornaby's™ Specialty Foods LLC

Chocolate Pumpkin Bread Pudding

Chocolate Pumpkin Bread Pudding6 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 9x9 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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