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. Bem, 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 disse a mim mesmo… otherwise, I’ll wind up showing up there empty-handed.

Since apple, pumpkin, nozes, 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-abóbora Pecan-Pudim de Pão

Produzir: Sobre 10 portions

(Segmento: Da minha mesa para o seu)

For the Bread Pudding

Ingredientes:

5 ovos grandes

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

1-1/4 cups whole milk

1-1/4 cups heavy whipping cream

1-1/2 xícaras de açúcar granulado

1-1/2 colheres de chá de canela em pó

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 colher de chá sal

1 tablespoon pure vanilla 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**

** Para uma sem glúten versão, use a gluten-free bread.

Direções:

Em uma tigela grande, whisk together the eggs. Depois, 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.

Pré-aqueça o forno a 350 ° F (about 180° C).

Spoon bread mixture into a lightly greased 13- x prato de 9 polegadas fermento. Cover with aluminum foil. Assar, covered, para 35 minutos. Uncover and bake for additional 15 minutos. During these last 15 minutes of baking, prepare the Chocolate-Pecan Sauce as follows.

For the Chocolate-Pecan Sauce

Ingredientes:

1 copo pecans, picado

1 xícara de açúcar mascavo firmemente luz

1/2 xícara de manteiga sem sal

1 tablespoon light corn syrup

1/2 chávena de cacau em pó sem açúcar

2 colheres de chá de extrato de baunilha

Heat pecans in a medium skillet over medium-low heat, mexendo sempre, 3 Para 5 minutos ou até ficar levemente torrado e perfumado.

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. Retire do fogo; stir in vanilla and pecans.

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

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

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