Chocolate-Pumpkin Bread Pudding
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1cup coconut milk
- 115-ounce can organic pumpkin
- ½cup brown sugar (can use maple syrup)
- ½teaspoon salt
- 1½teaspoons cinnamon
- 1½teaspoons nutmeg
- ½teaspoon ginger
- ½teaspoon cloves
- 10cups cubed day-old bread of your choice (about 10 to 12 slices of sandwich bread, depending on the thickness of slices)
- ¾cup semisweet chocolate chips (Guittard and Ghirardelli are among those that are nondairy)
- 2tablespoons brown sugar
- Powdered sugar for dusting (optional)
Nutritional analysis per serving (14 servings)
196 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 15 grams sugars; 4 grams protein; 215 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
If using ramekins: Evenly sprinkle about ½ 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.)
- Step 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.
Private Notes
Comments
There are several types of coconut milk. There is the coconut milk by the thai food and then there are less expensive brands on the milk isle, near condensed milk and baking goods. Is there a difference?
I added healthy splash of maple syrup in addition to the brown sugar and it kept the dish extra moist!
The comments were really helpful. I halved the recipe, used dried cubes from a store-bought brioche, and baked the mixture in a deep 8” square dish. It was perfect. It served 4 people. No leftovers! Next time I might add chopped walnuts.
I thought this unpleasantly squishy and heavy. It really didn't have any crispy edges to alleviate the wet bread and soft pumpkin, and I baked it way longer than it called for. And I even toasted the bread before I stirred in the other ingredients in hopes of adding a little texture...no dice. I don't think I'll be making this again.
Works well with sourdough, crusts can be a little tough
This has been our Thanksgiving dessert instead of pumpkin pie for at least 5 years. We (including a child) like it just as written, including the spice levels. I think it is better with regular coconut milk rather than light coconut milk. I use the Thai canned coconut milk. For convenience I make it in a baking pan rather than in ramekins. Leftovers can be cut in small pieces, wrapped individually, and frozen. They are a tasty addition to a lunch box and thaw by lunch time.
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