Pumpkin Bread Pudding
Recipe provided by Skinny Chef
5 cups day-old cubed challah, brioche or whole-wheat baguette (I used Challah)
1 12-ounce can evaporated milk
1/2 cup packed brown sugar, light or dark
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
1/4 teaspoon ground clove (I didn't have clove so I added some cinnamon. I have no idea clove was so expensive either...)
1/4 teaspoon salt
1 15-ounce can pure pumpkin
1 cup bittersweet chocolate chips
Non-stick cooking spray
DirectionsIn a large bowl, whisk the milk, sugar, eggs, vanilla, spices and salt. Add the bread cubes and stir. Set aside and allow to soak for 4-5 minutes or until most of the liquid is absorbed by the bread.
Meanwhile, preheat the oven to 350 F and coat an 8-inch square baking dish or 5-quart round Dutch oven with cooking spray.
Gently fold in the pumpkin and chocolate chips. Transfer the mixture to the baking dish and cover with foil. Bake 35 minutes or until mixture is slightly firm. Remove foil and continue to bake an additional 10-15 minutes until the chips are melted and the top has darkened slightly.
OVERALL: Pretty good. This is my first time making any type of bread pudding. Its not as sweet as you might think, since there is no white sugar. But it is pretty good. I Love the little chocolate chips, I think that adds a much needed texture. Do not confuse this with the taste of pumpkin pie. So many people think pumpkin is normally sweet-- it's not.
Pumpkin itself is pretty healthy for you, Skinny Chef explains "Pumpkin has tons of beta carotene, an important antioxidant..." It's a shame the most people only experience pumpkin in sweet foods. It's actually part of the squash family and can be cooked in the same way as a zucchini most of the time. Only reason I haven't bought a fresh pumpkin is because they are expensive & heavy.. which comes into play up 3 flights of stairs!
I will definitely make this dish for an upcoming Halloween party and for SURE on thanksgiving.