Chocolate-Pumpkin Bread Pudding

This warm pumpkin bread pudding has a dash of spice and is studded with chocolate chips. It’s a rich and creamy dessert that’s free of dairy and eggs but will leave everyone feeling indulged.

Ingredients

• 1 cup coconut milk
• 1 15-ounce can organic pumpkin
• ½ cup brown sugar (can use maple syrup)
• ½ teaspoon salt
• 1 ½ teaspoons cinnamon
• 1 ½ teaspoons nutmeg
• ½ teaspoon ginger
• ½ teaspoon cloves
• 10 cups cubed day-old bread of your choice (about 10 to 12 slices of sandwich bread, depending on the thickness of slices)
• ¾ cup semisweet chocolate chips (Guittard and Ghirardelli are among those that are nondairy)
• 2 tablespoons brown sugar
• Powdered sugar for dusting (optional)

• Nutritional Information

  • Nutritional analysis per serving (14 servings)

    236 calories; 7 grams fat; 5 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 17 grams sugars; 5 grams protein; 301 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 14

Preparation

1. Preheat oven to 350 degrees. Grease 14 4-ounce ramekins (single-serving ceramic dishes) or a 9-by-13-by-2-inch baking dish.
2. In a blender, process coconut milk, pumpkin, brown sugar, salt and spices until smooth. In a large bowl, toss the bread cubes with the pumpkin mixture and chocolate chips until each bread cube is coated.
3. If using ramekins: Evenly sprinkle about 1/2 teaspoon brown sugar into the bottom of each greased ramekin. Fill each ramekin to the top with the mixture and lightly press it down with the back of a spoon. If using a 9-by-13 baking dish: Fill the baking dish with the mixture and lightly press it down with the back of a spoon. Evenly sprinkle about 2 tablespoons brown sugar over the top of the bread pudding. The brown sugar will help the pudding to caramelize on the edges. (Steps 1 through 3 can be done up to three days in advance; store covered in the refrigerator.)
4. Bake for 25 to 30 minutes, until top is lightly browned. If using ramekins: Let the pudding cool a few minutes, then carve around the edges with a knife to loosen and unmold. Garnish with powdered sugar if desired and serve warm. If using a 9-by-13 baking dish: Let the pudding cool a few minutes before serving. Cut into portions, then garnish with powdered sugar if desired and serve warm. The pudding can be baked right before serving or earlier that day and then reheated for 8 to 10 more minutes right before serving.

About 1 hour