Chocolate Pumpkin Bread Pudding
This rich and creamy dessert is free of dairy and eggs, but will leave everyone feeling indulged. Make-Ahead Tip: Unbaked bread pudding can be made up to 3 days in advance and stored covered in the refrigerator. Bake the pudding according directions right before serving OR bake earlier that day and then reheat for 8-10 more minutes right before serving.
- 1 cup canned coconut milk, mixed well before measuring
- 1 (15-ounce) can organic pumpkin puree
- ½ cup plus 2 tablespoons brown sugar
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 1 ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 10 cups cubed day-old bread of choice (about 10-12 slices of sandwich bread)
- ¾ cup semisweet chocolate chips (dairy-free)
- Powdered sugar for dusting
Preheat oven to 350 degrees F. Lightly grease 12 (4-ounce) ramekins or a 9- x13- x 2- inch pan.
In a blender, process coconut milk, pumpkin, ½ cup 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 ½ teaspoon brown sugar into the bottom of each prepared ramekin. Completely fill each ramekin to the top with the mixture and lightly press it down with the back of a spoon.
If using a baking pan: Fill the prepared pan with the mixture and lightly press it down with the back of a spoon. Evenly sprinkle 2 tablespoons brown sugar over the top of the mixture. The brown sugar will help the pudding to caramelize on the edges.
Bake for 25-30 minutes until top is lightly browned then let the pudding cool a few minutes. If using ramekins, carve around the edges with a knife to loosen and unmold. If using a baking pan, cut into portions. Garnish with powdered sugar if desired and serve warm.