Pumpkin Chocolate Chip Bread Pudding

Labor Day weekend is full of tradition for our family.  It seems that the this last summer holiday comes just after school starts and we are all rebelling..resisting the submission to cool weather....and yet we celebrate fall and can't wait for the crisp cool days.

Pumpkin Chocolate Chip Bread Pudding with 
Warm Butter Caramel Spice Sauce &
Chocolate Cinnamon Whipped Cream

You may know I am obsessed with bread pudding and was inspired when making my sons some pumpkin chocolate chip cookies a couple of weeks ago, to try making a bread pudding with the same flavors of one of my favorite me the are fall in one bite!

It was delicious pudding needed something special so I created a Warm Butter Caramel Spice Sauce and a Chocolate Cinnamon Whipped Cream to top it off.  Oh smelt and tasted like fall in my kitchen and got us excited for the cool days ahead.  

Pumpkin Chocolate Chip Bread Pudding

1 Large Loaf of Texas Toast
4 Cups Heavy Cream
2 Cups Pumpkin
1 Egg
1 1/2 Cup Brown Sugar
1 Tablespoon Vanilla
2 Tablespoon of Pumpkin Pie Spice
1 Tablespoon of Cinnamon
2 Cups of Semi Sweet Chocolate Chips

Preheat oven to 375 degrees.  In a large bowl combine cream, sugar, egg, pumpkin, vanilla, and spices.  Cut bread into 1 1/2" cubes.  Lightly toss bread with cream mixture.  Do not stir as it will make the bread toss.  I use my clean hands and lightly toss it.  Let it stand 30 minutes tossing a few times to allow cream mixture to absorb completely. 

Butter a 9" x 13" baking dish and fill with the bread mixture.  Sprinkle the chocolate chips over the top of the bread mixture and carefully move the bread to let a few chips fall down between the bread pieces.  I like to save my best looking bread pieces for the top.  Bake for 40 minutes at 375 degrees. 

Chocolate Cinnamon Whipped Cream

4 Cups Ice Cold Whipping Cream
1 1/2 cup Powdered Sugar
2 Teaspoons of Vanilla
1/4 Cup Cocoa Powder
1 1/2 Teaspoon of Cinnamon

Pour ice cold whipping cream into a cold mixing bowl.  Add sugar and vanilla.  Whip on a medium to high speed until the powdered sugar and vanilla are incorporated and smooth.  Sprinkle in the cocoa and cinnamon and whip on high speed for five to ten minutes until the cream has become stiff with peaks.  Chill and serve with warm Pumpkin Chocolate Chip Bread Pudding.

Warm Butter Caramel Spice Sauce

1 Cup of Butter
1 1/2 Cup of Heavy Cream
1 Cup Dark Brown Sugar
1 Tablespoon Vanilla
1 Teaspoon Pumpkin Pie Spice
1/4 Teaspoon Baking Soda

Melt Butter in a medium sauce pan.  Add heavy cream and dark brown sugar, vanilla, and pumpkin pie spice.  Whisk together on medium-high heat until it bubbles into a light boil. 

 Let bubble-boil for 5 to 8 minutes until the sauce thickens.  Remove from heat and sprinkle in baking soda while whisking.  This will create a frothy foam in the sauce that is so yum.

Serve the Pumpkin Chocolate Chip Bread Pudding warm with a drizzle of the Warm Butter Caramel Spice Sauce and a dollop of the cool Chocolate Cinnamon Whipped Cream.  

Avoid the temptation to spoon out the last of the butter caramel is so scrumptious.  I think I am going to use this sauce on some apple spice pancakes tomorrow morning for Adam's 11th birthday.    

I hope this dessert gets you as excited for fall as it did our family.
Bring on the cool days..I'm ready!

All Joy,


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