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10
October
Chocolate Chip Pumpkin Bread Pudding
I can’t describe how pleased I was when my local Tescos started stocking cans of pumpkin puree. Previously, I had had to rely on expensive import sites or Amazon. You can, of course, make your own pumpkin puree if you can’t get the canned stuff. Any squash, even Butternut, could be used for this recipe.
I decided to make this when my husband announced that he had never had bread and butter pudding. I immediately thought of making a traditional style bread and butter pudding, but using pumpkin bread, but pumpkin bread has a completely different texture to ‘normal’ bread. Instead, I decided to use Brioche – which brings the butter to the party – and make the custard pumpkin flavour. Last minute, I decided to throw in some raisins to harken to the more traditional bread and butter pudding, and for extra decadence, some chocolate chips.
Chocolate Chip Pumpkin Bread Pudding
Print recipe
Ingredients
Pudding
- 400g Brioche
- 425g Pumpkin Puree
- 450ml Single Cream
- 225g Brown Sugar
- 3 Large Free-range Eggs
- 3 teaspoons Pumpkin Pie Spice Mix
- 1 teaspoon Ground Cinnamon
- 2 teaspoons Vanilla Extract
- 100g Raisins
- 100g Chocolate Chips (milk or dark)
Directions
| 1. | Pre-heat oven to 180ºC / 350ºF / Gas Mark 4. Cut the bread into 1" / 2.5cm cubes and set to one side |
| 2. | Whisk together the cream, pumpkin, eggs, vanilla, sugar and spices until well blended and no lumps |
| 3. | Add in the bread cubes and leave to stand for 15 minutes |
| 4. | Stir in the raisins and chocolate chips and transfer the mixture to a 11" x 7" / 28cm x 18cm baking pan |
| 5. | Bake for about 40 minutes or until a skewer inserted into the centre comes out clean |
| 6. | Serve the pudding with cream or a caramel sauce |
| 7. | Once melted, turn up the heat and cook until the sugar has caramelised |
| 8. | Turn down the heat and add in the cream. Be careful as it may spit, but keep stirring |
| 9. | Once the cream and sugar is combined, add in the butter and keep stirring until the butter has melted. Put to one side until the pudding is baked |
| 10. | Serve the bread pudding warm with the caramel sauce poured over |
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