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???” 내 생각에. 잘, that’s the most difficult part!!! I absolutely love food. And my mind is always full of ideas. 요리법, ah, I have tons and tons of them, as well as cravings. 
“I have to narrow down all the options a bit,” 내 자신에게… otherwise, I’ll wind up showing up there empty-handed.
Since apple, pumpkin, 피칸, 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, 물론. 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!!!!!!!!
초콜렛 호박 피칸 빵 푸딩
양보: 약 10 portions
(구획: 내 테이블들 몫까지)
For the Bread Pudding
재료:
5 큰 계란
2 (15-온스. or 425g) cans pumpkin
1-1/4 cups whole milk
1-1/4 cups heavy whipping cream
1-1/2 컵 과립 설탕
1-1/2 teaspoons ground cinnamon
1/2 술 지상 육두구
1/8 teaspoon ground cloves
1/2 찻 숟가락 소금
1 순수한 바닐라 추출물을 식탁 용 스푼
1/2 cup mini semi-sweet chocolate chips
1 (12-온스. or 340g) French bread loaf, cut into 1-inch or 2.5 cm pieces**
** 에 대한 글루텐 무료 버전, use a gluten-free bread.
지도:
큰 그릇에, whisk together the eggs. 그때, 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 에 24 시간.
예열 350 ° F에 오븐 (about 180° C).
Spoon bread mixture into a lightly greased 13- X 9 인치 베이킹 접시. Cover with aluminum foil. 빵 굽기, covered, 용 35 분. Uncover and bake for additional 15 분. During these last 15 minutes of baking, prepare the Chocolate-Pecan Sauce as follows.
For the Chocolate-Pecan Sauce
재료:
1 cup pecans, 다진 것
1 cup firmly packed light brown sugar
1/2 컵 무염 버터
1 tablespoon light corn syrup
1/2 컵 unsweetened 코코아 파우더
2 teaspoons pure vanilla extract
Heat pecans in a medium skillet over medium-low heat, stirring often, 3 에 5 minutes or until lightly toasted and fragrant.
Cook brown sugar, 버터, corn syrup, and cocoa powder in a small saucepan over medium heat, 가끔 교반, 용 3 에 4 minutes or until sugar is dissolved. 열에서 제거; stir in vanilla and pecans.
Remove bread pudding from the oven; drizzle/spoon with the Chocolate-Pecan Sauce. 에 대한 굽는다 5 minutes or until sauce is begins to bubble. Serve by itself or with vanilla ice cream. 즐겨!
주의: Recipe based on Caramel-Pecan-Pumpkin Bread Puddings from Southern Living magazine.
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