Monday, November 26, 2012

Pumpkin Chocolate Chip Bread Pudding (recipe, pareve)

Pumpkin Chocolate Chip Bread Pudding P Serves: 12
This dessert has all the richness of cream without  a drop in it. Fresh roasted and pureed pumpkin mixed with coconut milk, eggs, spices and chocolate chips produces a delicious, rich, chocolaty dessert. Make it in a baking dish or in muffin cups for individual bread puddings. Perfect for Thanksgiving or any time of year.
Prep time: 20 minutes  Baking time: 30-45 min.
5 cups crusty bread-cut into cubes (I used leftover challah)
1 stick pareve margarine-diced
1 ½ cups pureed pumpkin
¾ cup coconut milk
½ cup sugar
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon allspice
2 eggs + 2 yolks
1 cup pareve chocolate chips
Non dairy baking spray
2 mixing bowls
8 inch square glass baking pan
Preheat oven: 350 F. Spray baking pan.
Toss bread cubes with diced margarine in mixing bowl. Set aside.
Whisk together all remaining ingredients except for chocolate chips in another mixing bowl.  Stir in chips. Combine bread cubes and margarine with liquid mixture and pour into baking pan. Place in preheated oven and bake 30-35 minutes or until the bread pudding has puffed and browned. It is delicious when served warm or cold.

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