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pumpkin-chocolate chip bread pudding

In dessert on December 6, 2011 at 2:10 am

i can’t believe that i haven’t posted this recipe yet, but when i went to look it up, i couldn’t find it! sorry i’ve been holding out on you!

this is one of my all-time favorite fall/winter/holiday desserts. no joke.

it’s so easy, you can’t screw it up if you try; you can make it ahead of time, and reheat as needed; everyone loves it, even leftover for breakfast (yup); it’s vegan; and it has CHOCOLATE!

you start with about 10 cups of cubed, stale bread. baguette is best, but you can really use anything – white, wheat, i’ve even used leftover oatmeal bread, or a mix of whatever is around. just avoid strong flavors like herbed, pumpernickel, rye, etc. if it’s not stale, spread it out on a cookie sheet and dry out in a 250 degree oven.

mix together:

1 cup coconut milk
1 15-ounce can of pumpkin
1 teaspoon vanilla
1/3 – 1/2 cup brown sugar, based on taste
1/2 teaspoon salt
1 1/2 teaspoons of cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves

and toss with the bread cubes in a big bowl until each is well coated. mix in 3/4 cup semi-sweet chocolate chips, too.

pour into a 9 by 13-inch baking dish and gently pack down.

bake at 350 for 25 to 30 minutes until it smells amazing and the top is a little brown.

oh man, i want some right now. with bourbon whipped cream.

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