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???” חשבתי. ובכן, that’s the most difficult part!!! I absolutely love food. And my mind is always full of ideas. מתכונים, ah, I have tons and tons of them, as well as cravings.

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

Since apple, pumpkin, אֱגוזי פקאן, 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, כמובן. 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-Pumpkin-Pecan Bread Pudding

תשואה: על 10 portions

(מגזר: מהשולחן שלי לשלך)

For the Bread Pudding

מצרכים:

5 ביצים גדולות

2 (15-עוז. or 425g) cans pumpkin

1-1/4 cups whole milk

1-1/4 cups heavy whipping cream

1-1/2 cups granulated sugar

1-1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 כפית מלח

1 tablespoon pure vanilla extract

1/2 cup mini semi-sweet chocolate chips

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

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

כיוונים:

בקערה גדולה, whisk together the eggs. אז, 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 אל 24 שעות.

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, for 35 פרוטוקול. Uncover and bake for additional 15 פרוטוקול. During these last 15 minutes of baking, prepare the Chocolate-Pecan Sauce as follows.

For the Chocolate-Pecan Sauce

מצרכים:

1 cup pecans, קצוץ

1 cup firmly packed light brown sugar

1/2 cup unsalted butter

1 tablespoon light corn syrup

1/2 אבקת קקאו ממותקת כוס

2 teaspoons pure vanilla extract

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

Cook brown sugar, butter, corn syrup, and cocoa powder in a small saucepan over medium heat, תוך ערבוב מדי פעם, for 3 אל 4 minutes or until sugar is dissolved. Remove from heat; 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. תיהנה!

שים לב: Recipe based on Caramel-Pecan-Pumpkin Bread Puddings from Southern Living magazine.

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