Er zal een potluck morgen op de Ladies Bijbel klasse, dat ik wonen. It was said that each of us should bring a dish that you crave during this season.

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

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

Since apple, pumpkin, pecans, 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, natuurlijk. 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!!!!!!!!

Chocolade-pompoen-Pecan broodpudding

Opbrengst: Over 10 porties

(Segment: Van mijn tafel Yours)

For the Bread Pudding

Ingrediënten:

5 grote eieren

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

1-1/4 kopjes volle melk

1-1/4 cups heavy whipping cream

1-1/2 kopjes kristalsuiker

1-1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 theelepel zout

1 eetlepel zuiver vanille-extract

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**

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

Routebeschrijving:

In een grote kom, whisk together the eggs. Dan, 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 naar 24 uur.

Verwarm de oven voor tot 350 ° F (about 180° C).

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

For the Chocolate-Pecan Sauce

Ingrediënten:

1 cup pecans, gehakt

1 cup firmly packed light brown sugar

1/2 cup unsalted butter

1 tablespoon light corn syrup

1/2 kopje ongezoete cacaopoeder

2 theelepeltjes het zuivere vanille

Heat pecans in a medium skillet over medium-low heat, vaak roeren, 3 naar 5 minutes or until lightly toasted and fragrant.

Cook brown sugar, boter, corn syrup, and cocoa powder in a small saucepan over medium heat, af en toe roeren, voor 3 naar 4 minutes or until sugar is dissolved. Haal van het vuur; stir in vanilla and pecans.

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

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

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