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

“I have to narrow down all the options a bit,” Aku berkata pada diriku sendiri… otherwise, I’ll wind up showing up there empty-handed.

Since apple, pumpkin, kacang pikan, 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, tentu saja. It just wouldn’t be fair to them (read ”saya”) to not be able to enjoy some too, Anda tidak setuju?

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

Chocolate-Labu-Pecan Bread Pudding

Menghasilkan: Tentang 10 portions

(Ruas: Dari Tabel saya Untuk Hormat)

For the Bread Pudding

Bahan:

5 besar telur

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

1-1/4 cangkir susu

1-1/4 cangkir berat kambing krim

1-1/2 cangkir gula pasir

1-1/2 teaspoons ground cinnamon

1/2 sdt bubuk pala

1/8 teaspoon ground cloves

1/2 sendok teh garam

1 sendok makan ekstrak vanili murni

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**

** Untuk bebas gluten versi, use a gluten-free bread.

Arah:

Dalam mangkuk besar, whisk together the eggs. Kemudian, 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 untuk 24 jam.

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

For the Chocolate-Pecan Sauce

Bahan:

1 cup pecans, dicincang

1 cup firmly packed light brown sugar

1/2 cup unsalted butter

1 tablespoon light corn syrup

1/2 cangkir bubuk kakao tanpa pemanis

2 sendok teh ekstrak vanili murni

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

Cook brown sugar, mentega, corn syrup, and cocoa powder in a small saucepan over medium heat, aduk sesekali, untuk 3 untuk 4 minutes or until sugar is dissolved. Hapus dari panas; stir in vanilla and pecans.

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

Catatan: Resep berdasarkan Caramel-Pecan-Pumpkin Bread Puddings from Southern Living magazine.

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