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Tuesday, November 23, 2010

Chocolate-Pumpkin Bread Pudding with Coconut Milk

I love finding recipes that use things I already have and NEED TO USE UP. The bread pudding below (copied from New York Times) was part of a feature on a vegan Thanksgiving. The coconut milk subs for the dairy--milk and eggs--that makes a bread pudding bread pudding.

Has anyone tried this? Does it sound tempting to you?



Chloe Coscarelli’s
Chocolate-Pumpkin Bread Pudding

This warm pumpkin bread pudding has a dash of spice and is studded with chocolate chips. It’s a rich and creamy dessert that’s free of dairy and eggs but will leave everyone feeling indulged.

1 cup coconut milk
1 15 ounce can organic pumpkin
1/2 cup brown sugar (can use maple syrup)
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
10 cups cubed day-old bread of your choice (about 10 to 12 slices of sandwich bread, depending on the thickness of slices)
3/4 cup semisweet chocolate chips (Guittard and Ghirardelli are among those that are nondairy)
2 tablespoons brown sugar
Powdered sugar for dusting (optional)

1. Preheat oven to 350 degrees. Grease 14 4-ounce ramekins (single-serving ceramic dishes) or a 9-by-13-by-2-inch baking dish.

2. 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.

3. 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.)

4. 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.

Yield: Serves 14.


Or should I make the traditional (in my family) pumpkin brulee?

9 comments:

Duchesse said...

To me this sounds like an unlikely combination, but hey, it could work. Bread pudding is wonderful, not sure about flavours. I am tempted to say, make it and tell us... but I know how a family counts on its favourites.

Suzy said...

hmm I dunno..I don't think I'd mess with tradition...at least not without a unanimous vote! If I had the ingredients though I might give it a try some time other than a holiday.

Terri said...

It sounds delicious to me...but I eat bread pudding very sparingly. It almost always puts me to sleep!

see you there! said...

Believe it or not I'd leave the chocolate out. I like pumpkin and almost anything with coconut milk so I'd be willing to give it a try sans choc.

Maybe not on Thanksgiving if everyone looks forward to their traditional dessert.

Darla

Shelley said...

I might try w/o chocolate & with regular instead of coconut milk, as I'd have to go get those. Expect to have spare pumpkin puree and there is usually a bread crust or two in the freezer...oh, that all went in the dressing I made ahead yesterday. Never mind, the supply will accumulate again.

anu said...

a rare combination of flavors, hope the Bread Pudding tastes good.

Funny about Money said...

Gosh that sounds good. I love that coconut stuff.

Sister-in-sin has an incredible bread pudding that entails a fair amount of whiskey, topped with a lovely boozy cream sauce. ohhh....love Thanksgiving!

Jane said...

Sounds amazing - pumpkin and chocolate - yummy! I'm a big fan of caribbean bread pudding moreso than the way my mother used to make it when I was little - a great way to use of old bread!

Frugal Scholar said...

@Duchesse, Suzy, Terri, darla,Shelley,Anu,Funny,Jane--Thanks for the opinions. I STILL haven't made it myself. We ran out of dried bread (on the stuffing). I am looking for some reviews on the internet. Haven't found any yet.