There will be a potluck tomorrow at the Ladies Bible Class that I attend. It was said that each of us should bring a dish that you crave during this season.

“One dish???” Pensei. Ben, that’s the most difficult part!!! I absolutely love food. And my mind is always full of ideas. Receitas, ah, I have tons and tons of them, as well as cravings.

“I have to narrow down all the options a bit,” Eu dixen a min mesmo… otherwise, I’ll wind up showing up there empty-handed.

Since apple, pumpkin, noces, and sweet potato dishes are my fall favs – with chocolate and bread being my all time-favorites regardless of the season– I decided to make a Chocolate-Pumpkin-Pecan Bread Pudding this time.

All I can say is that I wish you were there to taste at least a spoonful. I must admit that I made not one but two baking dishes of the bread pudding– one for the ladies and one for my family, claro. It just wouldn’t be fair to them (read ”me”) to not be able to enjoy some too, don’t you agree?

Enjoy the season — and this plate-licking dessert too!!!!!!!!

Chocolate-cabaza Pecan-pudim de pan

Producir: Sobre 10 racións

(Segmento: Da miña mesa para o seu)

For the Bread Pudding

Ingredientes:

5 ovos grandes

2 (15-oz. or 425g) cans pumpkin

1-1/4 vasos de leite integral

1-1/4 cups heavy whipping cream

1-1/2 cuncas de azucre granulado

1-1/2 teaspoons ground cinnamon

1/2 cucharadita de noz moscada

1/8 teaspoon ground cloves

1/2 culler de té sal

1 culler de sopa de extractos de vainilla

1/2 cup mini semi-sweet chocolate chips

1 (12-oz. or 340g) French bread loaf, cut into 1-inch or 2.5 cm pieces**

** For a gluten-free version, use a gluten-free bread.

Instrucións:

Nunha tixela grande, whisk together the eggs. Despois, mix the next 10 ingredients until well blended. Add the bread pieces, stirring gently to thoroughly coat. Cover with plastic wrap, and chill for 8 para 24 horas.

Preheat oven to 350° F (about 180° C).

Spoon bread mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil. Bake, covered, para 35 Actas. Uncover and bake for additional 15 Actas. During these last 15 minutes of baking, prepare the Chocolate-Pecan Sauce as follows.

For the Chocolate-Pecan Sauce

Ingredientes:

1 cup pecans, picado

1 cup firmly packed light brown sugar

1/2 cunca de manteiga sen sal

1 tablespoon light corn syrup

1/2 cunca de cacao en po sen azucre

2 teaspoons pure vanilla extract

Heat pecans in a medium skillet over medium-low heat, stirring often, 3 para 5 minutes or until lightly toasted and fragrant.

Cook brown sugar, manteiga, corn syrup, and cocoa powder in a small saucepan over medium heat, mexendo ocasionalmente, para 3 para 4 minutes or until sugar is dissolved. Elimina do lume; stir in vanilla and pecans.

Remove bread pudding from the oven; drizzle/spoon with the Chocolate-Pecan Sauce. Bake for 5 minutes or until sauce is begins to bubble. Serve by itself or with vanilla ice cream. Gozar!

Nota: Con base na receita Caramel-Pecan-Pumpkin Bread Puddings from Southern Living magazine.

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